Storage of fresh figs in low oxygen atmosphere

Fresh `Mavra Markopoulouʹ fig fruits, harvested close to a fully ripe state in October, were stored at 21°C in either air or 2% O2 (balance N2) for 29 d. During storage in air the rates of O2 uptake and ethylene production declined substantially and fruit weight loss increased up to 2.1%. Storage in 2% O2 resulted in further reduction of O2 uptake and ethylene production rates. The effects of storage conditions on ripening indices at 20°C in air were also investigated. Fruit stored in air showed decreased firmness, ethylene production rate and flesh colour lightness, but no significant or consistent changes in respiratory quotient, O2 uptake and CO2 production rates, soluble solids content, titratable acidity and other colour changes in peel or flesh were observed. In contrast, storage in 2% O2 resulted in decreased respiratory quotient (although values remained above 1), O2 uptake and CO2 production rates and prevented fruit softening, loss of green peel colour and decrease in flesh lightness during post-storage at 20°C. All fruit were stored successfully under the above conditions, but 2% O2 is recommended for better firmness retention during storage for longer than 8 d.