Combined effect of UV–C and passive modified atmosphere packaging to preserve the physicochemical and bioactive quality of fresh figs during storage

Figs are an important constituent of the Mediterranean diet, widely consumed fresh. Due to their very short shelf life, postharvest techniques preserve quality and safety should be implemented. The current work aimed study combined effect a UV–C treatment (5 or 10 kJ m−2) followed by packaging under passive modified atmosphere (MAP) on physicochemical bioactive fresh figs (cv. ‘Colar’) stored up 12 d at 0 ºC (90–95% RH). As controls, untreated air-stored (AIR) samples were used. flesh firmness, skin colour, soluble solids content (SSC), titratable acidity (TA), pH, total phenolic antioxidant activity monitored. steady-state reached since day 8 was 17 kPa CO2 4 O2. UV-C treated did not show visual decay incidence, while mycelial growth observed in 12. with m-2 MAP conditions showed highest firmness values 0.6 N, which is 50% higher than AIR. Skin darkening among Chroma decreases 2.6 units MAP, although panellists preferred this according its appearance. Higher SSC TA differences found UVC-treated during storage. Moreover, induced accumulation, 260% 540% from for flesh, respectively. In conclusion, m−2 after harvesting may considered good tool ºC.