Influence of modified atmosphere packaging (MAP) on aroma quality of figs (Ficus carica L.)

• Published in: Postharvest biology and technology 2018-02, Vol.136, p.145-151
• Main Authors: Villalobos, M.C., Serradilla, M.J., Martín, A., Aranda, E., López-Corrales, M., Córdoba, M.G.
• Format: Article
• Language: English
• Subjects: Aroma; Cold storage; Cultivars; Figs; Flavor; Food packaging; Fruits; Harvest; Modified atmosphere packaging (MAP); Packaging; Refrigeration; Sensory quality; Shelf life; Studies; Volatile compounds
• ISSN: 0925-5214; 1873-2356
• DOI: 10.1016/j.postharvbio.2017.11.001

•We studied the effect of EMAPs on the aroma quality of figs after cold storage and SL.•Three microperforated films (1/50mm, 1/30mm, and 1/10mm; ø=100μm) were evaluated.•The volatile profile and its evolution during storage depended on the fig cultivar.•The volatile profile of SA was largely influenced by the cold storage and the SL.•The film 1/50mm delayed the changes for SA without negative impact on flavour. The effect of passive modified atmosphere packaging (MAP) on the volatile compound profile of fig cultivars ‘Cuello Dama Negro’ (CDN) and ‘San Antonio’ (SA) during post-harvest storage was evaluated, to determine its impact on flavour and overall acceptability. Fruit was packaged using three types of microperforated films (ø=100μm): M10 (16 holes), M30 (five holes) and M50 (three holes); and a control macroperforated film (ø=9mm; five holes). The fruit were stored at 0°C for 14 d. Fruit were also analysed after a period of shelf life at 20°C for 2 d after cold storage. The volatile profile and its evolution during cold storage depended strongly on the fig cultivar. CDN displayed only moderate changes in the overall volatile profile for both, control and microperforated batches, during storage at 0°C. In contrast, the volatile compound profile of SA was largely influenced by the duration of the cold storage and the shelf-life. Under refrigeration conditions, the microperforated M50 films allowed to delay changes in the volatile profile of SA, without negative influence on the fig flavour.