Controlling enzymatic browning in dried figs (Ficus carica L.) through chemical treatments and optimized storage conditions

Enzymatic browning poses a significant challenge in the postharvest handling and processing of dried figs, affecting their sensory attributes, nutritional quality, and economic value. This study investigates the effectiveness of ascorbic acid (AA), salicylic acid (SA), and calcium chloride (CC) treatments at varying concentrations in mitigating enzymatic browning in dried figs. The figs were treated and stored in either vacuum-sealed PET bags or cardboard boxes for 75 days. The browning index (BI), polyphenol oxidase (PPO) activity, total phenolic content (TPC), and total anthocyanin content (TAC) were measured to evaluate the treatments' impact. Results indicated that AA treatments at 2 % significantly reduced BI by up to 50 % and PPO activity by 60 %, while preserving TPC and TAC more effectively than SA and CC treatments. SA treatments at 0.03 % also showed notable effectiveness, reducing BI by 35 % and PPO activity by 45 %. CC treatments were less effective, with BI reduction limited to 20 %. Vacuum-sealed PET bags combined with AA treatments at 2 % concentration proved most effective in maintaining lower BI values and higher TPC and TAC over the storage period. MANOVA analysis revealed significant interactions between treatment type, dose, storage time, and storage mode, influencing browning kinetics and quality attributes. This study provides valuable insights into optimizing processing and storage conditions to control enzymatic browning and maintain the quality of dried figs during long-term storage.