Plasma treatment combined with storage at low temperature has commercial potential for maintaining the quality of figs

The aim of this research was to study the effect of plasma treatments and low temperature on some physical and some physiology of fresh fig fruit (Ficus carica L.) cv. Black Jack during postharvest cold storage. We investigated the effects of different time plasma treatments including 2, 5, and 10 hours compared with the control (untreated) fruit during storage at 4?C. The results are found that plasma treatments reduced the metabolism of fresh fig including weight loss, respiration, and ethylene production during storage. The decreasing of firmness was reduced by plasma treatment, especially 2 hours plasma treated. Moreover, plasma treatments remarkably inhibited fungal incidents which prolong the storage life of fresh figs under storage at 4?C. However, these treatments did not affect the color change in this fruit. These findings suggest that plasma treatment combined with storage at low temperature has commercial potential and useful to reduce postharvest decay, maintain the quality and prolong the storage life of fresh fig fruit cv. Black Jack. More studies should be accomplished on this technique for other fig cultivars and nutritional properties after treatments. ? FigureExternal (A) appearance of fresh fig cv. Black Jack after treated with plasma and stored at 4 ?C ? SourceEffect of Plasma Treatments and Low Temperature to Some Physical and Some Physiology of Fresh Fig Fruit (Ficus carica L.) cv. Black JackChairat BuranaINTERNATIONAL SCIENTIFIC JOURNAL OF ENGINEERING AND TECHNOLOGY, Vol. 5, No. 1 January-June 2021