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<p>This study was carried out to evaluate the effects of polyethylene (PET) packaging size (small [S-PET] and big [B-PET]) treatments on weight loss, respiration rate, color (L*, a* and b*), soluble solids content (SSC), titratable acidity (TA), vitamin&#xa0;C, total phenolics, total flavonoids and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl [DPPH] and ferric reducing ability of plasma [FRAP] assays) of fig (<i>Ficus carica </i>cl. ‘Patlıcan’) fruits during storage. Fruit were kept at 0 ± 0.5 °C and 90 ± 5% relative humidity. During storage, it was found that weight loss of S‑PET treatment was lower than B‑PET treatment. In contrast, a&#xa0;lower respiration rate was measured in B‑PET treatment compared to S‑PET treatment on the 8th and 12th days of storage. On the 4th day, L* and b*&#xa0;values were higher in S‑PET treatment than in B‑PET treatment, whereas total phenolics, total flavonoids and antioxidant activity (DPPH) were higher in B‑PET treatment. At the end of storage, while lower TA and was higher soluble solids content and vitamin&#xa0;C were measured in B‑PET treatment. As a&#xa0;result, it was revealed that the package size had a&#xa0;significant effect on the fruit quality characteristics and bioactive components of fig fruits during storage. It was determined that smaller packages should be used in the storage of fig fruits.</p>

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Impact of Packaging Sizes on Fruit Quality Properties of Fig (Ficus carica L.) During Cold Storage

  • 期刊论文

  • 发表日期：

    2025年6月6日

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  • Umut Ates,
  • Nilüfer Aksu Uslu,
  • Burhan Ozturk

摘要

This study was carried out to evaluate the effects of polyethylene (PET) packaging size (small [S-PET] and big [B-PET]) treatments on weight loss, respiration rate, color (L*, a* and b*), soluble solids content (SSC), titratable acidity (TA), vitamin C, total phenolics, total flavonoids and antioxidant activity (2,2-diphenyl-1-picrylhydrazyl [DPPH] and ferric reducing ability of plasma [FRAP] assays) of fig (Ficus carica cl. ‘Patlıcan’) fruits during storage. Fruit were kept at 0 ± 0.5 °C and 90 ± 5% relative humidity. During storage, it was found that weight loss of S‑PET treatment was lower than B‑PET treatment. In contrast, a lower respiration rate was measured in B‑PET treatment compared to S‑PET treatment on the 8th and 12th days of storage. On the 4th day, L* and b* values were higher in S‑PET treatment than in B‑PET treatment, whereas total phenolics, total flavonoids and antioxidant activity (DPPH) were higher in B‑PET treatment. At the end of storage, while lower TA and was higher soluble solids content and vitamin C were measured in B‑PET treatment. As a result, it was revealed that the package size had a significant effect on the fruit quality characteristics and bioactive components of fig fruits during storage. It was determined that smaller packages should be used in the storage of fig fruits.