Metabolic Profiling and Post-harvest Behavior of “Dottato” Fig (Ficus carica L.) Fruit Covered With an Edible Coating From O. ficus-indica

Abstract

Fig fruits are usually highly sensitive to some physiopathological disorders during post-harvest life, such as softening and skin cracking. Indeed, the use of edible coating (EC) has been evaluated in several fruit crops to reduce fruit post-harvest transpiration and to maintain fruit visual quality. The aim of this study was to determine the post-harvest metabolic response of breba figs treated with mucilage extract from O puntia ficus-indica cladodes, using an untargeted metabolomic approach. Coated and non-coated (control) fruit were sealed in plastic bags, and stored at 4°C for 7 days. The effect of the ECs on their quality fruit during cold storage and qualitative attributes were evaluated by analyzing the fruit primary metabolism and other qualitative parameters such as total soluble solids (TSS) content, titratable acidity (TA), fresh weight loss and firmness. Results underlined that EC was effective in maintaining fruit fresh weight, and fruit firmness. Stepwise discriminant analysis was able to discriminate fruit conditions. Alanine, xylulose, aspartic acid, glutamic, acid and 2,5-dihydroxypyrazine showed a significant role on discriminating edible coated fruit from untreated ones. Principal component analysis (PCA) was able to highlight clear differences in the overall metabolism changes between untreated and treated fruit. The application of EC significantly mitigated the decrease of most of the aminoacid content during cold storage. EC treatment caused the changes of several organic acids in comparison to untreated control, increasing the amount of carbohydrates and other key metabolites, such as beta-sitosterol, glycerol, and uracil. These results clearly showed the drastic effects of EC on fig metabolism during post-harvest and shed light on the beneficial mechanisms of this treatment.

Extending the Shelf Life of White Peach Fruit with 1-Methylcyclopropene and Aloe arborescens Edible Coating

“…In fruit, EC with mucilage caused the changes of several organic acids in comparison to untreated control (Figure 1), increasing the amount of carbohydrates and other key metabolites, such as beta-sitosterol and uracil [63]. Therefore, 1-MCP combined with Aloe coating could have positively influenced the firmness of peach fruits by reducing cell wall degradation through the inhibition of microbial propagation and delaying fruit senescence (Figure 2).…”

Moderate Salinity Stress Affects Expression of Main Sugar Metabolism and Transport Genes and Soluble Carbohydrate Content in Ripe Fig Fruits (Ficus carica L. cv. Dottato)

“…The consumption of fig fruits, a key component of the Mediterranean diet for millennia, is also increasing [ 2 , 3 , 4 ]. Fig fruits are a source of carbohydrates, vitamins, minerals, dietary fibres and amino acids, and in recent years, a lot of effort and economic resources have been invested to enhance fruit quality and flavour, as well as extend the storability of the highly perishable fresh fruits [ 5 , 6 ].…”

Composite Coatings of Chitosan and Alginate Emulsions with Olive Oil to Enhance Postharvest Quality and Shelf Life of Fresh Figs (Ficus carica L. cv. ‘Pingo De Mel’)

“…The fig ( Ficus carica L.) is native to western Asia and has been an important crop worldwide for dry and fresh consumption [ 1 ]. The production of this fruit is mainly located in Turkey, Egypt, Algeria, and Morocco, which accounts 65% of the world production, but it is also well spread through the Mediterranean basin, USA (California), Brazil, India and Japan [ 2 , 3 , 4 , 5 ].…”