Low temperature and duration on quality of fig fruit (Ficus carica L.)

Abstract

Abstract This study aims to determine the effect of low temperature and storage duration as well as the interaction of both to the quality of figs (Ficus carica L.). This study used a Split Plot Design factorial pattern 3 x 3 with 3 replications, each of 27 experimental units used 3 fruits so that the total number of figs used is 81 fruits. Storage temperature as main plot consisting of 3 levels (5 °C, 10 °C and 15 °C) and storage duration as sub plot consisting of 3 levels (3 days, 6 days and 9 days) was employed as factors in this study. The results showed that storage temperature had a very significant effect on weight loss as well as significant effect on antioxidant and total dissolved solids. Storage duration had a significant effect on weight loss, water content, antioxidant activity, L-a-b value of color as well as on total dissolved solids. Significant interaction effect of both factors was observed in weight loss, water content, and antioxidant activity. The study found the best condition for maintaining quality of fig when the fruit is stored in a temperature of 5 °C and for a duration of 3 days.