Use of efficient drying methods to improve the safety and quality of dried fig

Abstract

This study aimed to evaluate the influence of preselect artificial drying systems for figs on the safety and sensory quality of this product throughout shelf-life. Fresh figs were dried by different artificial methods and compared to traditional sun drying as the control. The microbial counts were monitored after drying and throughout storage. The fungal population was isolated and identified, and their capacity to produce mycotoxins was evaluated. Quality parameters such as moisture, weight loss, firmness, total soluble solids, titratable acidity, and sensory quality were also assessed monthly. Ultrasound treatment combined with an osmotic solution presented the lowest microbial counts, in contrast with the traditional dried. No relevant differences were found in fungal species between drying systems, being strains of the genus Penicillium the primary mycotoxin producers (penicillic acid, griseofulvin, and roquefortine). Ultrasound treatment was effective for fig drying, providing a stable, safe and good quality product, increasing its potential storability. Practical applications The safety risk in figs naturally dried, such us the presence of mycotoxins, is a big concern. Likewise, the quality of the fig dried by this traditional method is very heterogenic, being highly conditioned by weather conditions. Until now, there is scarce information about alternative methods to natural drying of this appreciate product. In our study, we approach several drying strategies evaluating safety and quality aspects. These findings should be taken account in the development of specific technologies for the dried fig production.