Effects of Passive Modified Atmosphere Packaging on Physico-Chemical Traits and Antioxidant Systems of ‘Dottato’ Fresh Fig

Fig is a very perishable fruit with short postharvest life. Low-cost techniques should be employed to reduce fresh fig losses. The purpose of this study was design passive modified atmosphere packaging (PMAP) extend the shelf-life ‘Dottato’ figs stored at 4 °C for 21 days. Physico-chemical traits and enzymatic non-enzymatic antioxidant systems were evaluated. Storage in PMAP reduced losses weight as well maintained physico-chemical nutraceutical such polyphenol flavonoid contents activity figs. oxidative stress, inducing activities enzymes ascorbate peroxidase catalase, involved reactive oxygen species scavenging. A reduction browning process due oxidase guaiacol observed samples. Multivariate analysis indicated that storage conditions time affected responses qualitative traits. suitable delay its decay preserve antioxidative during days cold storage.