Optimal Handling and Postharvest Strategies to Reduce Losses of ‘Cuello Dama Negro’ Dark Figs (Ficus Carica L.)

Abstract

The optimal postharvest handling to reduce postharvest decay and maintain quality of ‘Cuello Dama Negro’ fresh dark figs grown in Spain is been studied. Different storage temperatures (0ºC and 4ºC), relative humidity (RH, 75% to 95%) and cooling strategies (delayed and intermittent cooling) were tested. Moreover, different postharvest strategies such as 1-MCP (10 ppm), two different passive modified atmosphere packaging (Xtend® and LifePack MAP), and SO2 generating pads (UVASYS, Grapetek (Pty) Ltd.), were also tested. Storage at 0ºC, 95% RH together with MAP effectively decreased postharvest rots and therefore increased the market life of ‘Cuello Dama Negro’ fresh figs, without altering the fruit quality nor the consumer liking degree. No improvement on the shelf life of the fruit was observed with the application of 1-MCP. The use of SO2 generating pads reduced the decay but detrimentally affected fruit quality by inducing skin bleaching. Low temperature from harvest to consumption is crucial for a good maintenance of quality in fresh fig. In addition, EMAP technology is a low-cost technology able to reduce decay and maintain fruit quality of fresh figs up to 2 weeks.