Biopolymer-based technology for maintaining quality parameters and extending the shelf life of figs

Brazil holds a prominent position in the global fig market, with production mainly based on the cultivar ‘Roxo de Valinhos’. However, the high perishability of the fruit limits its distribution and postharvest conservation. In this context, the use of technologies that support fruit preservation becomes essential. Chitosan stands out for forming a natural biofilm that protects fruits against pathogens, in addition to reducing gas exchange and water loss. The aim of this study was to evaluate the application of different chitosan concentrations for the preservation of ‘Roxo de Valinhos’ figs during cold refrigerated storage. The experimental design was completely randomized in a split-plot arrangement, with five chitosan concentrations and five evaluation times. During refrigerated storage, chitosan-coated figs showed reduced deterioration, with up to 78% reduction in fruit decay compared with the control. The 1.2% coating delayed firmness loss, maintaining fruit firmness at 0.60 N after 20 days, compared with 0.52 N in untreated fruits. In addition, chitosan treatments reduced sugar accumulation, with 1.2% chitosan limiting reducing sugar increase to 29.09%. The preservative action of the biofilm was evidenced by correlation analysis, which associated coated fruits with better maintenance of physicochemical characteristics during storage. Correlation analysis indicated the preservative effect of the biopolymer, associating coated fruits with improved maintenance of physicochemical quality indicators during storage.