Using Modified Atmosphere Packaging (MAP) in Preservation of Dried Fig

The purpose of this research was to stop the proliferation of insects and microorganisms in dried fruits of fig cv. Sabz EStahban and to preserve the quality of the fruits by decreasing O2 and increasing CO2 and N2 in modified atmosphere packaging. Mold and yeasts, total counts of bacteria, commercial color, Lab factors, acidity, moisture, mold mycelium, alive and dead larva, alive and dead insects were evaluated. The properties were evaluated after 3 and 6 months storage of samples at 25 and 40°C. Gas treatments were: a) 70% N2 + 25% CO2 + 5% O2; b) 75% N2 + 50% CO2 + 5% O2; c) 20% N2 + 75% CO2 + 5% O2; d) 80% vacuum; e) control sample: 78% N2 + 0.3% CO2 + 21% O2. The effects of gas treatments were insignificant on color, acidity, and moisture, while they were definitely significant on granary pests such as larva, molds and yeasts, and bacteria. Reducing oxygen killed larva, fungi and bacteria. Control sample had the lowest dead larva. Modified atmosphere packaging and vacuum treatment caused significant depletion in granary pests in dried figs. So it can be a good replacement for methyl bromide.