Effect of Different Packaging Materials on Postharvest Quality of Fresh Fig Fruit

The effect of different wrappers during postharvest on fresh fig fruits (Ficus carica L. 'Brown Turkey') was examined. The fruits were stored at 2 degrees C and were left unwrapped or wrapped with a 20 mu m polyethylene film in plastic trays. The following treatments were evaluated: (1) without CO2 and O-2 permeability (CC); (2) with Modified Atmosphere Packaging (MAP); (3) with additive potassium permanganate ethylene absorbent (AB) and; (4) unwrapped or control treatment (T). Quality attributes such as: weight loss (% PF), firmness (kg), total soluble solids, TSS (Brix), juice acidity (pH), CO2 and C2H4 concentration and other volatile compounds were measured. Weight loss at 21 days was 1.4 and 1.5% for AB and CC, respectively. In the MAP treatment, the weight loss was 5.9%, while T had the highest weight loss (18%). Firmness decreased as weight loss increased in each treatment. In all the treatments, the chromatographic profiles showed the presence of acetaldehyde, ethyl acetate, hexanal and ethanol. However, in T there was a greater than in ethyl acetate. After 21 days, there was no statistical difference in pH between the treatments, but when analyzing the SST, the T treatment showed the lowest value. The MAP treatment resulted in better internal and external appearance and the fruits of T had a significant loss of quality. (C) 2012 Friends Science Publishers