MIHAELA GABRIELA DUMITRU BIOCHEMICAL CHANGES OF DRIED FRUIT OF FIGS (FICUS CARICA L.) DURING STORAGE
Fig (Ficus carica) is the fig tree, originating in the Mediterranean Basin, has a carnous and juicy pulp, besides being slightly sweetened. Fig is the highly perishable subtropical fruit, therefore, falls into high degradation due to biochemical changes that occur during storage. The purpose of this paper was to establish biochemical changes with a role in modifying the quality of fig fruit (Ficus carica) during the storage period. During storage, fruit containing oil is susceptible to oxidative damage. In order to ensure a high quality of fruit, it is essential to reliably analyze their oxidative status (complex process due to the influence of several factors such as availability of oxygen, light, temperature, microorganisms and enzymes). Samples were packed in 200 mm x 150 mm polyethylene sheets and stored under ambient conditions to study the quality changes during storage for 365 days. The samples were analyzed for quality attributes, such as the measurement of fatty acid profiles, determination of primary oxidation products (Peroxide value), determination of secondary oxidation products (Thiobarbituric acid test), acid value and the refraction index. can help to estimate the shelf life. The result of the study indicated the shelf life for Ficus carica fruit dried was 120 days.