ŞEN, Fatih Ege University - Faculty of Agriculture - Department of Horticulture, Turkey , Betül ÖZER, Kamer Ege University - Faculty of Agriculture - Department of Horticulture, Turkey , AKSOY, Uygun Ege University - Faculty of Agriculture - Department of Horticulture, Turkey , KOÇ GÜLER, Saadet Ordu University - Faculty of Agriculture - Department of Horticulture, Turkey

Changes in Quality of Dried Fig (Ficus carica L.) Delight in Different Packages under Cold and Ambient Storage

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Different products are being developed based on dried fig fruit, a traditional export commodity in Turkey. A kind of Turkish delight, fig delight or locum, is also processed from dried figs either plain or mixed with nuts. A research was designed to test the durability of fig delight in storage in order to determine its performance in the market. Fig delights packed in carton or metal boxes as found commercially were stored in cold conditions (3oC, 55-65% RH) and ambient conditions (19.2°C, 56.7% RH) for 12 months. Changes in quality of the product were monitored. Divergence in oil content and quality were analyzed also in other raw materials, walnuts (as mixture) and coconut (as coating). Metal boxes retained the moisture content better under ambient conditions compared to carton boxes. Palatability of fig delight was lost after 6 months of storage under ambient conditions whereas quality was preserved for 12 months under cold conditions.

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Fig delight , package , quality , shelf life , walnut

The Journal Of Ege University Faculty Of Agriculture

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