EFFECTS OF HARVEST TIME AND PRECOOLING ON FRUIT QUALITY AND COLD STORAGE OF FIGS (F. CARICA L.CV. "BURSA SIYAHI")
In this study the fruits were harvested at two different harvest maturation stages and stored at +1°C and 90 % R.H. for 6 weeks. Precooling (+4°C) was applied by using cold air before storage.
According to the result of the research, initial average firmness of fruits, selected half-mature, was found as 5.30 lb/inch2. Fruits held at +1°C softened very rapidly during trial period and their firmness came down to 0.86 lb/inch2 at the end of the sixth week. Likewise, in spite of the fact that initial firmness of mature fruits were found as 2.20 lb/inch2, it was found as 0.50 lb/inch2, which was a very low value, at the sixth week of the study. Precooling affected the fruit quality positively.
However, soluble solids were determined as 18.64 % in half-mature fruits and 20.32 % in mature fruits, there weren't significant differences in both groups during storage. Likewise, there weren't significant differences in pH, total sugar and total dry matter during storage. But darkening in colour and an increase, nearly 6 %, in weight loss were found. Respiration rate is also found different in both of maturity.
In summary, figs can be stored at +1°C for 6 weeks successfuly when they are harvested at 6 lb/inch2 firmness stages.