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The shelf life of fig (Ficus carica L.) fruits stored at 0, 3, 5 and 10℃ was 14, 12, 12 and 8 days, respectively. Loss of flesh firmness and visual quality was significantly reduced at lower storage temperatures, especially when fruit were held at 0℃. The incidence of fruit decay significantly increased at the end of storage and decay was more prevalent in fruits stored at 5 and 10℃ than 0 or 3℃. Respiration and ethylene production slightly decreased initially and then increased with storage time. Ethylene production was much greater in fruit stored at 5 and 10´t; compared to 0 or 3℃. CO₂-enriched atmospheres (air+15, 20 and 25%) enhanced flesh firmness, visual quality and reduced the incidence of fruit decay during storage. Respiration and ethylene production was considerably lower in fruits stored in CO₂-enriched atmospheres than in those kept in air. Ethanol and acetaldehyde production significantly increased after 10 days of storage and their contents were higher in CO₂-enriched atmospheres compared to fruit stored air. The shelf life of fig fruits can be extended by storing fruit at 0℃ in 20 or 25% CO₂-enriched atmospheres.
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