Retention of Freshness in Fig Fruit by CO2-Enriched Atmosphere Treatment or Modified Atmosphere Packaging under Ambient Temperature.

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  • Mathooko Francis M
    Graduate School of Natural Science and Technology, Okayama University
  • Sotokawa Tetsuo
    Hyogo Himeji Agricultural Extension Office
  • Kubo Yasutaka
    Graduate School of Natural Science and Technology, Okayama University
  • Inaba Akitsugu
    Graduate School of Natural Science and Technology, Okayama University 3Faculty of Agriculture, Okayama University
  • Nakamura Reinosuke
    Graduate School of Natural Science and Technology, Okayama University 3Faculty of Agriculture, Okayama University

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  • 常温下での高濃度CO<SUB>2</SUB>およびMA環境によるイチジク果実の鮮度保持
  • 常温下での高濃度CO2およびMA環境によるイチジク果実の鮮度保持〔英文〕
  • ジョウオンカ デ ノ コウ ノウド CO2 オヨビ MA カンキョウ ニ ヨル

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Abstract

At 20°C, freshness retention of figs (Ficus carica L. cv. Masui Dauphine) by CO2-enriched atmosphere treatment or modified atmosphere packaging were studied in an attempt to reduce deterioration during transportation. CO2-enriched atmosphere treatment inhibited ethylene production, delayed the incidence of mold growth and promoted ethanol production. Majority of the figs exposed to 60% or 80% CO2 for 2 days were still marketable 1 day after transfer to air at 20°C.<BR>Based on mold growth, figs stored in air and in unperforated polyethylene bags deteriorated slightly faster than those stored in perforated bags. A gas mixture of 80% CO2 +20% O2 or 100% CO2 introduced into the polyethylene bags before sealing were more effective in the control of mold growth compared to air or 100% N2 and equally effective in reducing ethylene accumulation as 100% N2. The results suggest that postharvest deterioration of figs can be reduced by either CO2-enriched atmosphere treatment or through modified atmosphere packaging.

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