Effects of Passive Modified Atmosphere Packaging on Physico-Chemical Traits and Antioxidant Systems of ‘Dottato’ Fresh Fig

Fig is a very perishable fruit with short postharvest life. Low-cost postharvest techniques should be employed to reduce fresh fig postharvest losses. The purpose of this study was to design a passive modified atmosphere packaging (PMAP) to extend the shelf-life of fresh ‘Dottato’ figs stored at 4 °C for 21 days. Physico-chemical traits and enzymatic and non-enzymatic antioxidant systems were evaluated. Storage in PMAP reduced the losses of fruit weight as well as maintained physico-chemical traits and nutraceutical traits such as polyphenol and flavonoid contents and the antioxidant activity in fresh figs. PMAP reduced oxidative stress, inducing the activities of antioxidant enzymes such as ascorbate peroxidase and catalase, involved in reactive oxygen species scavenging. A reduction in browning process due to polyphenol oxidase and guaiacol peroxidase activities was observed in PMAP samples. Multivariate analysis indicated that storage conditions and storage time affected the responses of qualitative and enzymatic traits. Fig fruit storage in PMAP was suitable to delay its postharvest decay and to preserve nutraceutical traits and antioxidative enzymes during 21 days of cold storage.