How to increase the freshness of the fig up to 21 days
How to increase the freshness of the fig up to 21 days
The fig is characterized for being a very nutritious fruit, its consumption provides the human body with a large amount of fiber, abundant minerals, such as potassium, calcium, or iron, and vinamines such as K, B1, B5 and B6. In addition, thanks to its soft skin, its honeyed pulp and its sweet taste the figs are succulent and easily consumable. For all these reasons, there is currently a high demand for fresh fig consumption.
The Autonomous Community of Extremadura is the largest producer of fig in the country, with a total of 8,272 tons per year, which is almost 29% of the total Spanish and 5,220 hectares of fig. The extension and production of figs is widely distributed between the province of Badajoz and Cáceres (Spain). However, its useful life once harvested is extremely short, which negatively influences its commercialization.
Therefore, from the Agroalimentary Technological Institute of Extremadura, in collaboration with the University Institute of Agricultural Resources Research of the University of Extremadura, has been working for years joining efforts to find post-harvest technologies that allow to extend the storage time of the fruit, what will directly benefit the industry and the consumer.
Manuel Serradilla, one of the researchers and participants in this project, has developed a fresh fig life system, specifically in the Albacor variety, which can be extrapolated to any variety. As the author of the study explains, "the fig has the ability to mature outside the tree, so it is necessary to look for alternatives that allow delaying maturation and therefore last longer."
The Autonomous Community of Extremadura is the largest producer of fig in the country, with a total of 8,272 tons per year. (Photo: UEX)
This rapid maturation occurs due to ethylene, a chemical compound that acts as a plant hormone regulating the maturation processes in climacteric fruits by binding them to receptors to trigger a large part of the processes linked to maturation. add
In this sense, explains Serradilla, "one of the technologies we have used has been a molecule analogous to ethylene, 1-MCP, which blocks the receptors of ethylene and for maturation." For this, adds the researcher, "we have collected the fruit and we have directly treated it in chambers by volatile application of this molecule, thus getting to cut the ripening and the fruit remains as it has been collected."
Thanks to this technique, the researchers have managed to get the figs to last up to 21 days, without altering the taste or appearance of the fruit, because the union of this molecule, 1-MCP with ethylene receptors is irreversible , so that once you treat the fruit it stays that way.
Serradilla stresses that "if a fig when picking it has a sweetness of 18 degrees Brix when applying this technique the sweetness will be the same". In addition, this technique is applied commercially in other types of climacteric fruit such as plum and, therefore, is totally viable for the fig industry. (Source: UCC + i University of Extremadura)
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