Articles
EFFECT OF TEMPERATURE ON THE SHELF-LIFE OF FIG FRUIT DURING REFRIGERATED STORAGE
Article number
605_34
Pages
229 – 232
Language
English
Abstract
Fig is a very perishable fruit.
Storage temperature is a very important parameter to extend the post-harvest period of this fruit.
The aim of this paper is to find out the conditions to extend the post-harvest life of fresh fig cv. white Cuello de dama. For that fresh fig of this variety was employed.
Three storage temperatures (0, 3 and 6 °C) were tested, and the effect of partial modification of the atmosphere at a given temperature (6 °C) was studied.
Fruit were analyzed as fresh and at 3, 7 and 10 days of refrigerated storage.
The analyses carried out were: dry matter, °Brix, pH and titrable acidity, instrumental texture, color (L*, a* and b*) and also a sensory analysis.
Figs stored at 0 and 6°C shown the higher values for soluble solids.
At 6°C the samples without film wrapping have a higher °Brix due to a more important water loss.
For titrable acidity samples wrapped stored at 6 °C show less variation.
As for sensory analysis, the best samples for global score (that include aspect, texture, juiciness and taste) were those samples stored at 6 °C with film wrapping.
Storage temperature is a very important parameter to extend the post-harvest period of this fruit.
The aim of this paper is to find out the conditions to extend the post-harvest life of fresh fig cv. white Cuello de dama. For that fresh fig of this variety was employed.
Three storage temperatures (0, 3 and 6 °C) were tested, and the effect of partial modification of the atmosphere at a given temperature (6 °C) was studied.
Fruit were analyzed as fresh and at 3, 7 and 10 days of refrigerated storage.
The analyses carried out were: dry matter, °Brix, pH and titrable acidity, instrumental texture, color (L*, a* and b*) and also a sensory analysis.
Figs stored at 0 and 6°C shown the higher values for soluble solids.
At 6°C the samples without film wrapping have a higher °Brix due to a more important water loss.
For titrable acidity samples wrapped stored at 6 °C show less variation.
As for sensory analysis, the best samples for global score (that include aspect, texture, juiciness and taste) were those samples stored at 6 °C with film wrapping.
Publication
Authors
J. Bernalte García, T. Hernández Méndez, M. Lozano Ruiz
Keywords
Ficus carica L., storage, plastic film, sensory analysis, chemical parameters.
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