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

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, fruit ostiol width, fruit stem and neck length, fruit rind thickness, total soluble solids (TSS), pH values and titratable acidity (TA) were determined after the applications. In the study conducted, it was observed that 2000 ppm peppermint oil application gave better results in fruit weight loss, pH, TSS measurements than control and 1000 ppm, while 1000 ppm gave better results in rind color L value. In this study, it was determined that peppermint oil application reduces weight loss and delays deterioration with infectious agents. It is thought to be beneficial to carry out studies to improve the storage and shelf life performance of fig fruit by conducting studies on different storage conditions (temperature, humidity, etc.), different storage types (controlled atmosphere, modified atmosphere bags, etc.) and different coating materials, which can take this study forward.