Literature on preservation of fresh fig fruit at low temperature is limited (Ito et al., 1987; Morton, 1987; Park
et al., 1998; Celikel and Karacal, 1998).
Baccaunaud et al. (1995) claimed that storage of ‘Sultane’ figs at 6–8 ◦C was preferable to 2 ◦C, as the 2 ◦C stored fruit underwent faster degradation after transfer to ambient temperature