Research on Prolonging the Marketing Period of Dried and Ready-to-Eat Type Figs (Ficus Carica)

Figs

“…However, the allowable moisture content in the former package type may be increased to 30% by using an appropriate mold inhibitor. Basically, similar ranges are given by the UN Economic Commission for Europe (UN-ECE) standard as referred by Meyvaci et al (2003a). Excessively dry samples have good keeping quality but are difficult to eat, being hard in texture.…”

“…The positive effect of CO 2 -containing modified atmosphere on the storage of rehydrated figs was shown to be inconsistent (Meyvaci et al, 2003a).…”

“…Still, reduced temperature and intermediate humidity (4 • C and 55-65% RH) were preferred as the ideal environment for storing dried figs (Ural, 1997). Cold storage allowed product preservation beyond 6 months (Meyvaci et al, 2003a;Gawade and Waskar, 2005).…”

“…The effect of sophisticated packaging methods on keeping quality of dried figs was studied by Meyvaci et al (2003a). Vacuum packaging had a negative effect on the product quality due to enhanced exudation and fig darkening.…”

“…Rehydration of dried figs before marketing to at least 30% moisture has gained commercial importance for marketing a ready-to-eat product with optimal edible quality (Meyvaci et al, 2003a). Sen et al (2008) recommend these optimized conditions for rehydration of dried 'Sarılop' figs: 2 min of vapor treatment followed by a 10 min dip in hot water at 90 • C. Adding hydrogen peroxide to the rehydration solution was reported to improve the product quality (Demirbuker et al, 2005).…”