Fig fruit packaged in the CFB boxes were transferred to a precooler
room (2 + 1 ◦C, 92–95% RH) for 6 h. There were six replicates
per treatment. The physico-chemical and microbiological quality
parameters were analyzed at the beginning of the experiment (1
d after harvest, day 0). The fruit were stored in a low temperature
storage room (1
±
0.5 ◦C, 95–98% RH).