Comparison of Dried ʻSabzʼ fig (Ficus carica cv. Sabz) Harvesting, Drying, Disinfection, and Storage Methods. (21st September 2020)

• Record Type: Journal Article
• Authors: Zare, Hamid; Jalili, Hasan
• Is Part Of: International journal of fruit science. Volume 20(2020)Supplement 3
• Page Start: S1741
• Page End: S1750
• Publication Date: 2020-09-21
• Subjects: Color quality -- disinfection -- microbial contamination -- storage; Fruit-culture -- Periodicals; Tree crops -- Periodicals; Fruit trees -- Periodicals; 634
• DOI: 10.1080/15538362.2020.1830918
• Languages: English
• ISSNs: 1553-8362

Abstract

ABSTRACT: Sabz fig cultivar has the highest yield and quality of dried fig fruits among Iranian fig genotypes. The quality of dried figs is affected by harvesting, drying, disinfection, and storage methods, while the combined effect of existing methods has not yet been determined. The aim of this study was to compare these methods and to introduce suitable operations to maintain quality, reduce losses, and microbial contamination in dried fig. This study was performed using a factorial experiment based on a completely randomized design with factors of harvesting method at four levels, drying method at two levels, and disinfection and storage method at six levels. Results showed that traditional harvesting of semi-dried fruits on nets installed under the tree (T/N) was the best method to reduce total losses (damaged, deformed, premature, and waste fruits) up to 0.1%. Of course, shaker harvesting was not suitable for Sabz cultivar fruits. Harvesting on net and drying with a specific solar-dryer (SSD) reduced the microbial contamination of dried figs by 3.7% and helped to maintain the skin color quality (yellow) by up to 26.1%. Heat disinfection of dried figs and cold storage (HC) to reduce microbial contamination up to 2.4% was effective, but it was moderate in maintaining color quality and sensory value. It was concluded that the T/N, SSD, and HC were the best harvesting, drying, and disinfection and storage methods, respectively.