Determination of post-harvest quality by transport modeling in different fig cultivars

In this study, the performance of cv. Bursa Siyahi, which is the most important cultivar among table fig cultivars both in production and export, and cv. Yeşilgüz and Siyah Orak, which have export potential, during transportation were investigated by transport modelling under different atmospheric compositions. For this purpose, the effects of four different atmospheric compositions; 3% O2 + 15% CO2, 3% O2 + 20% CO2, 3% O2 + 25% CO2 and 21% O2 + 0.03% CO2 were investigated in transport modelling studies. Transportation modelling was carried out for a total of 14 days (7 days at 2 °C temperature and 90-92% relative humidity + 2 days at 5 °C and 70% relative humidity + 2 days at 2 °C and 70% relative humidity + 3 days at 20 °C and 65-70% relative humidity) in different atmospheric compositions. In modelling study, weight loss, fruit firmness, fruit skin color (L*, a* and b*), soluble solid contents (SSC), titratable acidity (TA), total anthocyanin content, total phenolic content, total antioxidant activity, non-marketable fruit amount, visual appearance and taste scores of fruits were investigated. As a result of the study, in terms of the preservation of the examined quality criteria, different atmosphere composition in the palliflex storage were found to be more successful than the normal atmosphere (control). The effects of the atmospheric compositions were found to be insignificant in terms of weight loss and SSC in the atmospheric compositions tested in the cv. Siyah Orak. While the most successful composition in terms of fruit firmness was 3% O2 + 15% CO2, the lowest fruit firmness was determined in the normal atmosphere. The highest amount of TA was found in 3% O2 + 15% CO2 and 3% O2 + 25% CO2 applications, whereas the normal atmosphere was found to be the lowest. When the total phenolic substance content was examined, the applied atmosphere compositions were found to be higher than the normal atmosphere. While the highest total anthocyanin content is found in the control application, 3% O2 + 15% CO2 application has the lowest total anthocyanin content average. In terms of antioxidant activity, the highest average values were found in the 3% O2 + 15% CO2 application, while the lowest average values were found in the control application. The highest values in terms of visual evaluation and taste scores of fruits were determined in 3% O2 + 15% CO2 application, while the lowest values were determined in 3% O2 + 25% CO2 application. While 3% O2 + 25% CO2 application has the highest average in terms of non-marketable fruit amount, 3% O2 + 15% CO2 application has the lowest average. In the cv. Yeşilgüz, the highest weight loss in terms of weight loss occurred in the application of 3% O2 + 25% CO2, while the lowest weight loss occurred in the control application. While 3% O2 + 15% CO2 application was determined as the most successful application in terms of fruit firmness, 3% O2 + 25% CO2 application had the lowest fruit firmness. While the highest values in terms of SSC are found in 3% O2 + 25% CO2 application, 3% O2 + 15% CO2 and control application have the lowest SSC values. While 3% O2 + 25% CO2 and control applications have the highest averages in terms of TA, 3% O2 + 15% CO2 application has the lowest TA values. In terms of total phenolic substance content, the most successful application was 3% O2 + 15% CO2, while 3% O2 + 25% CO2 and control applications were found to be the most unsuccessful. When the total anthocyanin amount is examined, control and 3% O2 + 25% CO2 applications are found to be the most successful applications, while 3% O2 + 15% CO2 and 3% O2 + 20% CO2 applications have the lowest total anthocyanin content. While 3% O2 + 15% CO2 application stood out in terms of antioxidant activity and visual evaluation of fruits, the values of the samples taken from the control application were found to be the lowest. In terms of the amount of unmarketable fruit, the highest amount was determined in the control application, while 3% O2 + 15% CO2 and 3% O2 + 20% CO2 applications were found to have the least average amount of unmarketable fruit. While the taste scores of the fruits in 3% O2 + 15% CO2 and 3% O2 + 20% CO2 applications have the highest average, 3% O2 + 25% CO2 and control applications have the lowest average in terms of scoring their taste scores. For cv. Bursa Siyahi, 3% O2 + 15% CO2 application was found to be the most successful atmospheric composition in terms of weight loss and fruit firmness, while the control application was found to be the most unsuccessful. While 3% O2 + 25% CO2 application has the highest value in terms of SSC values, 3% O2 + 20% CO2 application has the lowest SSC average. In terms of TA, the applications were not found to be significant on average. The atmosphere compositions applied in terms of total phenolic substance content and antioxidant activity were found to be successful compared to the control. When the total amount of anthocyanin was determined, it was determined that the highest average was in the control application and the lowest application was in 3% O2 + 15% CO2 application. In terms of visual and taste evaluation of fruits, the most successful atmospheric composition was determined in 3% O2 + 15% CO2 application, while control and 3% O2 + 25% CO2 application were found to be the most unsuccessful atmospheric composition. 3% O2 + 15% CO2 and 3% O2 + 20% CO2 applications were found to be more successful in terms of non-marketable fruit amount. As a result, the atmospheric composition containing 3% O2 + 15% CO2 for cv. Siyah Orak, Yeşilgüz and Bursa Siyahi was determined as the most successful atmospheric composition in terms of quality preservation of fig fruits in transport modelling.