Effect of Pre- and Postharvest Application of Different Chemicals on Quality Traits of 'Poona Fig' Fig (Ficus carica L.)

Fig fruits 'Poona Fig' after harvesting were stored at room temperature of 24 to 28 degrees C. A combination of preharvest and postharvest treatments consisting of a spray of 2% calcium chloride 20 days prior to harvest followed by dipping successively in 50 ppm of kinetin and then in 0.1% carbendazim were found most effective in enhancing the quality. This treatment slows the increase in TSS, total sugar, reducing sugar and non-reducing sugar content and reduces the decline in fruit acidity over the storage period. The same treatment in comparison with other treatments has reduced the rate of changes of the physico-chemical constituents and allowed maximum TSS, total sugar, calcium and minimum acidity in the treated fruits. Therefore, the fig fruit that received this treatment could be stored up to four days at the indicated temperature of 24 to 28 degrees C.