Journal of Food Science and Technology

, Volume 55, Issue 6, pp 1993–2002 | Cite as

Integrated effect of radiation processing and modified atmosphere packaging (MAP) on shelf life of fresh fig

  • Roji B. Waghmare
  • Uday S. Annapure
Original Article


Fresh figs have less shelf life due to the growth of yeasts and molds. The study aimed at extending the shelf life of fresh fig with the help of irradiation and modified atmosphere packaging (MAP). Effects of irradiation and MAP on the quality and shelf life of fresh fig were evaluated. Combined effect of irradiation and MAP on the quality of fresh fig was also studied. To optimize irradiation dose, 1, 2, 3 and 4 kGy doses were given to fresh fig. Firmness and overall acceptability of fresh fig were minimally affected by 1 kGy irradiation dose. Whereas, 2, 3 and 4 kGy had negative effects on firmness and overall acceptability score. Thus, 0.5 and 1 kGy were selected to evaluate the combined effect of irradiation and MAP. Fresh figs were packed in an atmosphere of 5% O2, 10% CO2, 85% N2 and irradiated at 0.5 and 1 kGy doses. These atmospheric packed irradiated samples were stored at 5 °C for 15 days. Physico-chemical parameters, microbial quality and overall acceptability were monitored throughout the storage period at the interval of 5 days. Irradiation treatment did not prevent the firmness of fresh fig. Significant dissimilarities were observed between the irradiated and control fresh fig for all the parameters considered. The results indicated that MAP followed by irradiation doses of 0.5 and 1 kGy showed the best results for improving the quality and shelf-life of fresh fig.


Fresh fig Irradiation Modified atmosphere packaging Shelf life 



The authors appreciate the funding support of University Grants Commission, Government of India. The authors greatly appreciate the Dr. J. R. Bandekar for permitting irradiation facility at Bhabha Atomic Research Centre, Mumbai.


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Copyright information

© Association of Food Scientists & Technologists (India) 2018

Authors and Affiliations

  1. 1.Food Engineering and Technology DepartmentInstitute of Chemical Technology (Formerly UDCT)MumbaiIndia

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