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Preservation of fresh figs using different technologies.

Conservation de la figue fraîche par différentes technologies.

Author(s) : RAYNAL J., BACCAUNAUD M.

Summary

The fresh fig is a fragile fruit that is very sensitive to pathogens. The purpose of this study was to better define its physiology and the effect on it of different refrigeration applications, with or without gas treatment. At 2 deg C figs can be stored for 15 days without significant spoilage. At 8 deg C shelf life is reduced to 10 days. However, the lower the storage temperature, the faster the spoilage of the fruit when it is brought back to room temperature. The amount of time between harvest and the first refrigeration also seems to be decisive. Gaseous treatments (sulfur dioxide and nitrous oxide) seem to be promising.

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Pages: 324-330

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Details

  • Original title: Conservation de la figue fraîche par différentes technologies.
  • Record ID : 1996-0247
  • Languages: French
  • Source: For a Better Quality of Life. 19th International Congress of Refrigeration.
  • Publication date: 1995/08/20
  • Document available for consultation in the library of the IIR headquarters only.

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