Postharvest decay reduction of fig fruit (Ficus carica) by hot water sodium carbonate solutions dip

• Published in: Communications in agricultural and applied biological sciences Vol. 71; no. 3 Pt B; p. 923
• Main Authors: Molinu, M G, Venditti, T, Dore, A, D'Hallewin, G, Serusi, A, Del Caro, A, Agabbio, M
• Format: Journal Article
• Language: English
• Published: Belgium 2006
• Subjects: Carbonates - pharmacology; Ficus - drug effects; Ficus - physiology; Food Preservation - methods; Hot Temperature; Solutions; Time Factors
• ISSN: 1379-1176

Treatments as hot water dips or high temperature conditioning have been proven to be effective to control postharvest decay on various horticultural crops. These treatments reduce chilling injury and rot losses without causing detrimental effects on fruit firmness, flavour, taste or peel appearance. These technologies, aimed to control postharvest pathogens, can be easily matched with the use of "Generally Recognized as Safe" (G.R.A.S.) compounds and employed alternatively to pesticides, known to be harmful to health and environment. In this respect we studied the combined effect of sodium carbonate (SC) and hot water on the storability of black fig fruit cultivar 'Niedda Longa' of Sardinian germplasm. Second crop fig fruit, harvested in the middle of September, was dipped for one minute in water solutions containing 0, 0.05, 0.5, and 1% (w/v) of SC at 25 or 60 degrees C and then stored at 5 degrees C and 90% relative humidity (RH) for two weeks. After one and two weeks of storage decay, weight loss were monitored and visual assessment was scored. Treatments with hot solutions were more effective in controlling decay compared to cold ones and the best results were achieved with 0.5% of SC at 60 degrees C. This combination reduced the decay rate from 26% (control) to 0% after 1 week and from 50% to 14% after two weeks of storage, respectively. Lower or higher SC concentrations applied at 60 degrees C were less effective and, after two weeks of storage, decay percentages were 38 and 43.6%, respectively. Water dip at 60 degrees C did not affect the weight loss as compared to dips at 25 degrees C either after one or two weeks of storage. At the same time, a significant reduction was found only with 1% of SC at 25 degrees C. The fruit treated with 0.5% of SC at 60 degrees C also had the best visual assessment up to two weeks of storage.