Effect of Different Packages on Organic Dried Fig Fruit Quality During Shelf Life

The study was conducted to determine quality changes of organic dried figs packaged in different packages throughout shelf life. Dried figs were produced organically (cv. Sarilop) were packed as natural with doypack, tray, quadro and polyethylene (PE) bags. Dried figs were stored at 20±1°C and 50-65% relative humidity for 6 months. It has been determined that different package types affect the moisture content of dried figs and cause increase and decreases in hardness, total soluble solid content and water activity. At the end of storage, the moisture content of dried fig fruits was highest (19.84%) in the doypack package and lowest (18.26%) in the PE bag. It was determined that the hardness values of the dried figs in the PE bag were 14.8% higher than the other packages at the end of storage At the end of storage, the sugar index on the surface of the dried figs in the quadro packaging was found to be highest at 3.89. In general, the effects of different package types on the color and other quality parameters of organic dried figs have been limited. Results showed doypack packages may be recommended for organic dried figs but there might be problems in PE bags packages related to some quality parameters