Postharvest response of ‘Brown Turkey’ figs (Ficus carica L.) to the inhibition of ethylene perception

Abstract

The potential use of 1-methylcyclopropene (1-MCP) alone or as a supplement to cold storage to delay the softening of 'Brown Turkey' figs (Ficus carica L.) was studied. Figs were treated with 0, 0.25, 0.5 or 5 µl l −1 1-MCP at 25 • C for 8 h and stored at 20 • C until evaluated. Figs treated with 0.5 or 5 µl l −1 1-MCP had higher ethylene production and respiration rates but slower softening than untreated fruit and those treated with 0.25 µl l −1 1-MCP. Early-harvested firm figs and late-harvested soft figs were untreated or treated with 0.5 or 5 µl l −1 1-MCP at 25 • C and stored at 0 • C for 19 days. Firm figs treated with 1-MCP showed an early peak in ethylene synthesis, higher respiration rate and were firmer than control fruit. In contrast, soft figs did not respond to 1-MCP except for a late increase in respiration rates of fruit treated with 5 µl l −1 1-MCP. 1-MCP appeared to have a relatively limited effect on slowing ripening of 'Brown Turkey' figs and its effect was influenced by ripening stage.

Integrated application of 1-methylcyclopropene and modified atmosphere packaging to improve quality retention of litchi cultivars during storage

“…Fruit treated with 1-MCP at higher concentrations (500 or 1000 nL L −1 ) showed higher O 2 compositions within the packaging. Most climacteric fruit display decreased respiration rates upon application of 1-MCP, although higher respiration rates have been detected in 1-MCP treated ripe figs (Sozzi et al, 2005). During the steady state, litchi respiration (O 2 consumption and CO 2 production) was balanced by O 2 and CO 2 diffusion through the film: the O 2 and CO 2 concentrations reached values of ∼18% and ∼4% ('McLean's Red'), and ∼17% and ∼5% ('Mauritius'), respectively in 1000 nL L −1 1-MCP + MAP.…”

Nutrient and mineral assessment of edible wild fig and mulberry fruits

“…Food plants are an integral part of the subsistence strategy of rural people in many developing countries and they play a key role in preventing many diseases. In particular, the wild edibles with proven nutritional and pharmaceutical potential have emerged as potential resources for addressing issues of side effects of synthetic chemical-based food ingredients in many regions [1,2]. Among the green natural edibles, some species of the genus Ficus (F. carica, F. racemosa, F. palmate: common figs) and Morus (M. alba, M. nigra, M. laviegata: common mulberries) are consumed widely by the tribal communities of the Himalayan range, significantly for their nutritional security.…”

Nutritional evaluation of <i>ficus carica</i> indigenous to Pakistan

“…They take 4 -5 days to dry in the sun and 10 -12 hours in a dehydrator. Dried figs can be stored for six to eight months [2], and are considered a rich source of nutrients especially essential minerals and energy [3][4][5]. Limited data have been reported on the physico-chemical composition of the fruit but none is available on the physical properties and mineral contents of the samples that are indigenous to Pakistan [6][7][8].…”