The effect of calcium chloride and thermal postharvest treatments on storage ability and quality of fig fruit

After harvest, fig fruits are highly perishable at normal temperature. Pre- and postharvest applications of calcium salts have been successfully used on other fresh fruits to reduce loss of firmness and to slow down the ripening process. Short time heat treatments are also used to improve postharvest storage life of fruits. The objective of the present work was to study the effect of heat treatment and calcium chloride application on fig (Ficus carica L. cv. 'Lampa preta'). Treatments consisted of dipping figs for 2 min in a solution of 1% CaCl2 or in a 1% CaCl2 solution. Water temperature in the first treatment was 45degreesC, and in the second 2degreesC. Another treatment consisted of dipping figs for 2 min only in water at 45degreesC. Figs subjected to heat treatment were cooled in water of 2degreesC for 2 more minutes. Fruits were left to dry for 1 hour at ambient temperature and then stored at 2degreesC in single layer alveolar boxes. Control fruits were not dipped. Fruits were analysed at harvest and after 4, 7, 11 and 14 days of storage. Weight loss, soluble solids content (SSC), titrable acidity, skin colour, and taste were determined. The treatments did not influence SSC or weight loss. SSC decreased from 7 to 14 days storage and weight loss increased significantly through storage time. Figs treated with 1% CaCl2 at 45degreesC showed lower titrable acidity and higher a* value of colour than the other treatments. Fruits treated with 1% CaCl2 and control were preferred in the taste panel after 14 days of storage. CaCl2 treatments therefore can improve fig storage life. Heat treatment needs more research since this treatment resulted in the lowest values in the taste panel.