The chief causesof quality loss in figs are inadequate harvest and packaging, lack of standardization of the product in the classification and very bad transportation and storage conditions. This work aimed to evaluate the effects of soaking in hypochlorite, and the type of packaging and refrigeration on the post-harvest conservation of unripe figs cv. "Roxo de Valinhos", through physico-chemical analyses, during storage. After selection, the figs were soaked, or not, in a 40ppm sodium hypochlorite solution, air-dried and wrapped in 50µ PVC film or plastic bags. After the treatments, the fruits were submitted to refrigerated storage (1ºC and 70% of RH) for a 35-day period, being evaluated every 7 days. Use of the packaging drastically reduced the loss of the figs' mass. Non-wrapped fruits were more acidic and had a lower sugar content. By the use of the packaging, the figs may be commercialized until 35 days of storage so long as are stored at 1ºC and 70% of RH. The non-wrapped figs may be commercialized only until 2 days of storage under refrigeration.
quality; storage; package and Ficus carica
