Effect of temperature on the shelf-life of fig fruit during refrigerated storage

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 rig cv. white "Cuello de dama". For that fresh fig of this variety was employed. Three storage temperatures (0, 3 and 6 degreesC) were tested, and the effect of partial modification of the atmosphere at a given temperature (6 degreesC) was studied. Fruit were analyzed as fresh and at 3, 7 and 10 days of refrigerated storage. The analyses carried out were: dry matter, degreesBrix, pH and titrable acidity, instrumental texture, color (L*, a* and b*) and also a sensory analysis. Figs stored at 0 and 6degreesC shown the higher values for soluble solids. At 6degreesC the samples without film wrapping have a higher degreesBrix due to a more important water loss. For titrable acidity samples wrapped stored at 6degreesC 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 6degreesC with film wrapping.