SAFE - Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, via dell'Ateneo Lucano, 10, 85100, Potenza, Italy.
J Sci Food Agric. 2023 Feb;103(3):1105-1114. doi: 10.1002/jsfa.12093. Epub 2022 Jul 14.
The postharvest management of fresh figs is a susceptible phase that could impair the quality standards. Given the high perishability, their marketing is limited to around the production areas using open punnets and when marketed non-locally the use of modified-atmosphere packaging enables their quality maintenance up to 7-14 days, depending upon the cultivar, storage temperature, and packaging system. We show the results of the effectiveness of an innovative packaging system endowed with a breathable device (Blow Device®, BD) for fresh fig storage. BD was evaluated in comparison with a sealed (S) and a macro-perforated film-based tray (MF), at 2 and 8 °C.
The lowest rot decay incidence was observed in S and BD (5-20% after 21 days). S significantly mitigated rot and physical-mechanical decay rate compared with BD and MF. However, S led to anoxia, with relevant carbon dioxide (CO ) content (30-40%), tray volume increasing, and the highest titratable acidity values. The exploitation of BD led to 10-15% oxygen (O ) and 5-10% CO , along with storage. After 14 days, the figs packed with BD had a negligible mass loss (0.2%) and excellent marketing quality parameters at both temperatures tested.
Exploiting an open or sealed container for extend the fresh fig' storage is not appropriate due to the severe effect of O or CO accumulation, respectively. BD enables the maintenance of high quality standards for up to 21 days at 2 °C, suggesting it could represent a profitable and sustainable solution to prevent decay after picking and reduce food losses along with wider marketability. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.
鲜食无花果的采后管理是一个易受影响的阶段，可能会损害其质量标准。由于其高度易腐性，其销售仅限于使用开口包装的生产区域，当非本地销售时，使用改良气氛包装可以在 7-14 天内保持其质量，具体取决于品种、储存温度和包装系统。我们展示了一种具有透气装置（Blow Device®，BD）的创新包装系统对鲜食无花果贮藏效果的研究结果。BD 与密封（S）和基于大孔膜的托盘（MF）进行了比较，在 2 和 8°C 下进行了评估。
在 S 和 BD 中观察到最低的腐烂发病率（21 天后为 5-20%）。S 显著减轻了腐烂和物理机械腐烂的速度，与 BD 和 MF 相比。然而，S 导致了缺氧，伴随着相关的二氧化碳（CO ）含量（30-40%），托盘体积增加，以及最高的可滴定酸度值。BD 的利用导致储存过程中 10-15%的氧气（O ）和 5-10%的 CO 。14 天后，用 BD 包装的无花果在两个测试温度下都有可忽略的质量损失（0.2%）和极好的营销质量参数。
由于 O 或 CO 积累的严重影响，分别使用开口或密封容器来延长鲜食无花果的贮藏时间是不合适的。BD 可在 2°C 下维持高达 21 天的高质量标准，表明它可能是一种有利可图和可持续的解决方案，可防止采摘后腐烂，减少食物损失，同时提高市场竞争力。
