The Effect of Modified Atmosphere Packaging on the Shelf Life of Estahban Black Fig

The objective of this study was to examine the influence of different gaseous composition inside the packaging atmosphere of black fig variety of Estahban region. Different percentages of oxygen, carbon dioxide and nitrogen (N2) were used as treatments G1 (5% oxygen, 70% carbon dioxide and 25% nitrogen), G2 (5% oxygen, 0% carbon dioxide and 95% nitrogen), G3 (5 percent oxygen, 35% carbon dioxide and 60% nitrogen), G4 (5% oxygen, 0% carbon dioxide and 25% nitrogen, partial vacuum) and control (normal air). Fig fruits were packed and samples were stored at 4°C until the fruit quality and marketability were lost. At the beginning of the experiment and at the end, the amount of acidity, soluble solids, bioactive compounds and antioxidant capacity were determined. Respiration rate, color, firmness and weight changes were measured every three days. Results revealed that the physicochemical characteristics of all treatments decreased with time and fruits became softer and color changed by passage of time. During storage, fruits depending on the package atmosphere and storage time, lost their initial weight as 9-38%. The G3 (60% N2, 35% CO2 and 5% O2) gaseous composition was effective in delaying the occurrence of the respiratory climacteric peak and extending fruits shelf life. After determining the best treatment, the fruits packed in modified atmosphere with G3 treatment and control samples were stored at 4, 10 and 15°C until losing marketability and their weight loss, color and firmness were simultaneously evaluated. This was done to study the kinetics of quality changes during storage. All changes were accelerated at higher temperatures. This trend was observed at higher rates in control samples compared to G3 treatment. Examining the overall acceptance of the samples showed that the average scores given in all treatments decreased during the storage time.