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Reducing Postharvest Losses by using SO2 Applications on Fresh Fig Cultivars

Cultivars. Brown Turkey. Kadota. (720 fruit). (884 fruit). Measurements. Fruit Quality (%) Sound fruit (commercial fruit)Fruit with decayFruit with off-colorFruit with bleaching (

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Reducing Postharvest Losses by using SO2 Applications on Fresh Fig Cultivars

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    1. Reducing Postharvest Losses by using SO2 Applications on Fresh Fig Cultivars Crisosto et al., 2005 http://groups.ucanr.org/freshfig/

    2. Cultivars

    3. Measurements Fruit Quality (%) Sound fruit (commercial fruit) Fruit with decay Fruit with off-color Fruit with bleaching (‘Brown Turkey’)

    6. Concentration x Time At least 100 CT - 100 ppm per hour - 200 ppm per 30 min - 400 ppm per 15 min

    7. Treatments 0 CT = 0 ppm-hr SO2 CONTROL 25 CT = 25 ppm-hr SO2 50 CT = 50 ppm-hr SO2 100 CT = 100 ppm-hr SO2

    9. Effect of SO2 CT on ‘Brown Turkey’ Bleaching

    10. Effect of SO2 CT on Sound Fruit (%)

    11. Effect of SO2 on % Sound Fruit

    12. Effect of SO2 on % Off-color

    13. Off-Color “Off-color” blemish in ‘Kadota’ fig

    14. SO2 Generating Pads

    15. Table Grape Export Packaging Box Liner Absorbent pad Fruit Diaper SO2 pad

    16. Investigating using SO2 Pads with Fresh Fig Cultivars SO2 Pad = w/ SO2 generating pad during cold storage; removed during shelf life evaluation

    17. ‘Kadota’

    18. Conclusions SO2 treatments look very promising (especially <50CT (ppm-hr). After cold storage and during first 2 days of shelf life, 25 CT displayed the highest % sound fruit. After a simulated postharvest handling, the SO2 pad treatment displayed higher % sound fruit for both cultivars.

    19. Acknowledgments Louise Ferguson, Plant Sciences, UC Davis Ed Stover, Plant Scienes, UC Davis Maxwell Norton, UCCE Merced Dan Rivers, UCCE Merced Richard Matoian, CA Fig Advisory Board Andrew Waterhouse, Enology, UC Davis

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