A novel breathable package system to improve the fresh fig (Ficus carica L. 'Dottato') shelf life

The postharvest management of fresh figs is a susceptible phase that could impair the quality standards. Given the high perishability, their marketing is limited to around the production areas using open punnets and when marketed non-locally the use of modified-atmosphere packaging enables their quality maintenance up to 7-14 days, depending upon the cultivar, storage temperature, and packaging system. We show the results of the effectiveness of an innovative packaging system endowed with a breathable device (Blow Device®, BD) for fresh fig storage. BD was evaluated in comparison with a sealed (S) and a macro-perforated film-based tray (MF), at 2 and 8 °C.

The lowest rot decay incidence was observed in S and BD (5-20% after 21 days). S significantly mitigated rot and physical-mechanical decay rate compared with BD and MF. However, S led to anoxia, with relevant carbon dioxide (CO₂ ) content (30-40%), tray volume increasing, and the highest titratable acidity values. The exploitation of BD led to 10-15% oxygen (O₂ ) and 5-10% CO₂ , along with storage. After 14 days, the figs packed with BD had a negligible mass loss (0.2%) and excellent marketing quality parameters at both temperatures tested.

Exploiting an open or sealed container for extend the fresh fig' storage is not appropriate due to the severe effect of O₂ or CO₂ accumulation, respectively. BD enables the maintenance of high quality standards for up to 21 days at 2 °C, suggesting it could represent a profitable and sustainable solution to prevent decay after picking and reduce food losses along with wider marketability. © 2022 The Authors. Journal of The Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.