Abstract

Niedda longa fresh fig fruits (Ficus carica L.) were placed in 15-liter desicators at 20°C in which a 99% N₂ + 1% O₂ atmosphere was inserted 1 hour prior to hermetically sealing the containers. After 12 hours, fruits were transferred to shelf-life conditions at 20°C and 70% relative humidity (RH) for 3 days, then checked daily for weight loss, overall appearance, taste, chemical parameters of the juice and respiration rate. Anaerobic treatment mainly influenced loss of weight and appearance, the former being significantly reduced throughout the whole shelf-life period, thus resulting in a better overall appearance of N₂ treated fruits, with no detrimental effects on taste. Nitrogen exposure drastically reduced decay by moulds as well as sugary exudate from the eye, leading to a cumulative product loss of 20 % with respect to 48 % of the control fruit.

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