The Effects of Postharvest MAP and Edible Surface Coating (Peppermint Essential Oil) on Fruit Quality and Storage Time in Fig (Ficus carica L.) Fruit Types

Mürüvvet ILGIN

In this study, Abbas fig variety grown in Kahramanmaraş province of Turkey was used.Abbas fig variety was covered with peppermint oil, an essential oil variety, and stored at 4°C for 5 weeks in bags prepared with modified atmosphere packaging (MAP) technology. As a result of the study, it was aimed to extend the storage time and shelf life of the fig fruit with these applications. Pomological and chemical analyses were performed on the samples during storage.In the study, in order to determine fruit quality characteristics, weight loss, fruit width and fruit length, fruit rind and flesh color, ...More