The effect of different ozone treatments on fruit quality of dried fig during cold storage

In the present study, the effects of different ozone treatments on the fruit quality of dried Sarı Lop fig cultivar during cold storage were investigated. In the first and second years of the experiment, dried figs were divided into 5 groups. In the first year, 4 ppm ozone (dissolved in water, under high pressure, and dissolved in water + under high pressure) and control treatments were applied to figs. In the second year, 4 ppm ozone (in air, under high pressure, and air + under high pressure) and control treatments were applied. After the treatments in both years, the figs were placed in 1 kg foam plates and packed in gas impermeable bags under 0.8 bar vacuum. Packaged dried figs were stored at 0°C and 55-60% relative humidity for 12 months. Various analyses (total dry matter content, weight loss, water activity, hardness, stickiness, color, water-soluble dry matter content, pH value, titratable acidity, UV color test, total yeast-mold count, total bacterial count, aflatoxin, saccharification, appearance, and taste) were performed at 2-month intervals during storage to determine quality changes in dried figs. The treatments had different effects on the quality of dried figs during storage. Dried figs stored in a vacuum bag without gas permeability and at 0°C did not lose weight and moisture during storage, which prevented the occurrence of obvious saccharification. Air (H-Ozone) and water-soluble (S-Ozone) ozone treatments were determined as the most effective treatments in reducing the total yeast mold count. While there was no significant positive effect of ozone treatments in the first year in terms of sensory quality, H-Ozone treatment gave the best result in the second year. The most effective application in terms of preserving fruit quality and delaying quality losses in dried figs after harvest was determined as H-Ozone treatment. As a result, it was determined that dried Sarı Lop fig cultivar can be successfully stored in vacuum bags without gas permeability at 0°C for 12 months.