Responses of High Carbon Dioxide Concentration on Postharvest Quality of Fresh Fig Fruit during Storage

The aim of this study was to determine the effects of high CO2 with the constant O-2 level on the postharvest quality of fig cv. Bursa Siyahi. For this purpose, the atmospheric compositions of 3% O-2 + 10% CO2 (PA-1), 3% O-2 + 15% CO2 (PA-2), 3% O-2 + 20% CO2 (PA-3), and 21% O-2 + 0.03% CO2 (RA) were tested under a palliflex controlled atmosphere (PA) storage system at 0 degrees C for 28 days. At the end of the storage, weight loss increased during the storage period, but this increase slowed down in all tested PAs compared to RA. PA-1 and PA-2 delayed softening while PA-3 accelerated this process. There were no side effects in fruits stored under PAs for taste. The lowest total microorganism and decay rates were found in PA-2 and PA-3. The fig fruits stored under PAs had higher sugar and organic acid contents compared to the figs stored under the RA. Respiration rate decreased in all PAs compared to the RA. Ethylene productions increased with senescence in all atmospheres, but PA-3 inhibited this increase. Consequently, 15% CO2 (PA-2) can be used to maintain postharvest quality of Bursa Siyahi fresh fig for 28 days at 0 degrees C.

Automated summary

This study investigated the impact of high CO2 concentration on the postharvest quality of fig cv. Bursa Siyahi. Results showed that 3% O-2 + 10% CO2 and 3% O-2 + 15% CO2 delayed softening, while 3% O-2 + 20% CO2 accelerated this process. Weight loss during storage was slower in the controlled atmosphere (PA) systems compared to regular atmosphere (RA). The taste of the fruits stored in PA systems was unaffected, and PA-2 and PA-3 had the lowest levels of microorganism and decay. Fruits stored in PAs had higher sugar and organic acid contents, lower respiration rate, and PA-3 inhibited ethylene production.