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

Abstract

Background: 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. Results: 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. Conclusion: 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.