Synergism of defatted soybean meal extract and modified atmosphere packaging to preserve the quality of figs (Ficus carica L.)

The effect of the natural antimicrobial compounds from soybean meal in combination with packaging under a passive equilibrium modified atmosphere was studied with the 'Cuello Dama Blanco' (BS) and 'Cuello Dama Negro' (NS) fig cultivars during postharvest cold storage at 0 degrees C. Soybean meal extract was applied by dipping the NS and BS cultivars, in combination with microperforated M50 film (1150 mm; phi = 100 mu m) as well as with macroperforated films. In addition, microperforated and macroperforated film packaging (without natural antimicrobial compounds) were also used and served as the control. The gas composition, weight loss, percentage of fruits with disorders, microbial counts, physicochemical parameters and sensory quality were monitored during cold storage for 21 days. The use of these compounds allowed for the extension of cold storage, reducing decay as well as yeast and fungal infestation. Moreover, the combination of natural compounds with M50 film showed good performance in terms of maintaining fig fruit quality for both cultivars, and was a useful tool to extend storability with optimal quality properties for the NS cultivar as well as the BS cultivar treated with soybean meal extract, allowing cold storage for 21 and 14 days, respectively, while the use of M50 film without natural compounds application allowed the shelf-life extension up to 14-17 and 7 days of cold storage respectively. (C) 2015 Elsevier B.V. All rights reserved.