A research on prolonging the marketing period of dried and ready to eat type figs (Ficus carica L.)
K.B Meyvaci, F. Sen, U. Aksoy, F. Ozdamar and M. Cakir.
ISHS Acta Horticulturae 628: 439-445.
2002
บทคัดย่อ
Commercial fig drying is an important agricultural activity in the western part of Turkey. The region by itself provides 60% of the world trade. The research was carried out in 2000 and 2001 on inter-mediate moisture sun dried figs and rehydrated redy to eat type of fig fruits. After being sun-dried, figs were put in gas tight polyletylene packages. Some of the packages were heat sealed without any application as control, some of them were applied with vacuum whereas others were filled with N2 or CO2 (20% CO2 + 80%N2) after vacuum application. Another varible was cold storage (+4C0) versus ambient temperature conditions (20CO as the control parameter). Samples were derived at 45 days intervals and quality parameters as firmness (kgf), weight loss (%), dry weight (%), moisture content (%), water activity (aw), color (L,a, a/b), sugaring (%) and exudation (%) were analyzed. Dried figs were also rehydratd to 30% or higher moisture contents to prepare commercial packs for consumption as ready to eat. After rehydration, figs were put in gas tight polyetylene packages. Various package atmospheric compositins as air, N2 or CO2 (20% CO2 +80% N2) were tested. The quality parameters as firmness (kg), weight loss (%), titratable acidity (g/100g), total soluble solids content (%), dry weight(%), water activity (Aw) and also organoleptic analysis such as taste, aroma and texture were performed at monthly intervals. The results proved that darkening of the fruit color and sugaring were the major quality attributes affected by the storage conditions. Vacuum applications are not recommended due to the exudation of the fruit juice.