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Fruit maturity differentially affects fruit quality and responses of targeted metabolites in cold-stored figs (Ficus

Si-Eun Byeon¹, Jinwook Lee²

¹Division of Forest Special Products, National Institute of Forest Science, Suwon, Republic of Korea.

Journal of the Science of Food and Agriculture

|July 23, 2020

Abstract

Background:

Figs are highly perishable after harvest, and their storability and marketability are relatively short. This study aimed to determine the effects of fruit maturity on the physiological quality and targeted metabolites of 'Masui Dauphine' figs in two maturation stages (75% versus 100% commercial maturity) during cold storage.

Results:

Fruit size and weight decreased during cold storage. Fruit respiration rate and color variables were lower at 100% maturity than at 75% maturity. Contents of soluble carbohydrates and organic acids differed according to fruit maturity. The levels of most free amino acids were decreased during cold storage; however, the levels of glutamine, serine and alanine were elevated in 100% mature fruits at the end of cold storage. The results of multivariate analyses indicated that the physiological properties of fruit and responses of targeted metabolites differed depending on fruit maturity during cold storage.

Conclusions:

The results suggested that fruit maturity plays a key role in controlling fruit quality of figs during cold storage. In practice, fruit maturity should be highly considered for the fresh fig market. © 2020 Society of Chemical Industry.

Keywords:

ascorbic acid free amino acids fruit quality attributes organic acids phenolic compounds soluble carbohydrates

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