Abstract
Fig is a widespread crop in southern Italy, highly valued for its sweet flavor. However, its consumption as a fresh product is limited to three to four days after harvest because of its high susceptibility to quality loss and microbial contamination. The combined use of low temperature and a modified atmosphere is the traditional preservation method. However, several studies have shown that the use of Aloe arborescens or vera and O. ficus-indica (OFI) mucilage as an edible coating could reduce the microbial load and water loss, respectively. Therefore, our study aimed to evaluate the synergistic effects of Aloe gel (AG) and O. ficus-indica mucilage (OM) on the quality and safety of two fig cultivars, ‘San Giovanni’ and ‘Melanzana’, during cold storage at 4 °C. The main results showed the effectiveness of edible coatings on both fig cultivars. An AG coating significantly reduced the microbial load, while the OM treatment showed the ability to preserve firmness and reduce weight loss. In addition, the combined OM + AG treatment showed the same effects as the individual coating formulations, also improving visual appearance. Thus, the use of the synergetic coating formulation could be a natural way to reduce the microbial load, extending fresh fig fruit’s shelf life.
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