Active Edible Polysaccharide-Based Coating for Preservation of Fresh Figs (Ficus carica L.).

Marina Paolucci,Francesco La Cara,Alida Sorrentino,Maria Grazia Volpe,Michele Di Stasio

doi:10.3390/foods9121793

Marina Paolucci, Francesco La Cara + Show 3 more

Open Access

https://doi.org/10.3390/foods9121793

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Abstract

Fresh figs are very sensitive to microbial spoilage, even in cold storage conditions. Thus, fresh figs are high perishable products during postharvest with microbiological decay that induces an unpleasant taste and smell due to rot, and suitable conservation methods must therefore be applied. The fruit usually is consumed fresh locally, dried, or preserved longer term in other transformed forms. A sustainable approach to extend the shelf-life of figs can be constituted by application of an edible coating able to maintain the quality of the fruit during storage. A comparison between fresh figs in a commercial preservation system, with the figs preserved in an edible coating, and an active edible coating to preserve their quality characteristics was carried out. The coating efficacy was enhanced with the addition of pomegranate peel extract at two different concentrations. The inclusion of a component with high antioxidant activity in an edible coating proved to be an excellent method for preserving the quality of this highly perishable fruit. The application of natural products, obtained from renewable sources, represents a simple and economic strategy, but also a tool capable of preserving the quality of the fruit during the postharvest storage, which is often consumed in production areas due to shelf-life problems.

Highlights

Fig fruit (Ficus carica L.), with probable origins in Western Asia, is an agricultural product widespread in the Mediterranean region, [1,2]
Our results showed the ability of an active polysaccharides coating to preserve the microbial, antioxidant, and mechanical properties of fresh figs
The inclusion of a component with high antioxidant and antimicrobial activities in an edible coating proved to be an excellent method for preserving the quality of highly perishable fruits, such as figs

Summary

Introduction

Fig fruit (Ficus carica L.), with probable origins in Western Asia, is an agricultural product widespread in the Mediterranean region, [1,2]. The production of figs throughout the world was about 1.14 million tonnes, with approximately 90% of this production coming from the countries of the Mediterranean basin and the Middle East; Turkey contributes 20–30% to the total production, followed by other nations overlooking the Mediterranean Sea [4]. In Italy, most of the fig production comes from the southern regions, with the Campania region having the highest production, over 25% of the national production, with about 11,000 tons of fresh product per year [5]. Fresh figs on the market are consumed prevalently near production areas due to the delicacy of the fruit hindering transportation [6]. Fresh figs have a short shelf-life due to microbial decay; a cold environment can extend postharvest storage life, but more suitable systems are desirable

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