Effect of Different Packaging Materials on Quality Traits of Fig 'Poona Fig' during Storage

Fig fruits 'Poona Fig' packed in different packaging materials under study were stored at room temperature (24 to 28 degrees C). There was a slow increase in TSS, total sugar, reducing sugar and non reducing sugar content with a corresponding decrease in acidity upon prolonged storage condition irrespective of packaging material. The rate of change of physico-chemical constituents was found to be slower in fruits packed in CFB boxes with paper shavings. The maximum TSS, sugars and minimum acidity was retained in fruits stored in CFB boxes with paper shavings as cushioning material. The fruits could be stored up to 4 days when packed in CFB boxes with paper shavings followed by CFB boxes with newspaper as compared to fruits packed in conventional package bag (2 days). Similarly, higher organoleptic values were recorded in fruits packed in CFB boxes with paper shavings.