However,information on the effecta of dip treatments with calcium
salts on fruit quality and the storage life of fig fruit under different
storage conditions is very limited, since it is an under-utilized and
minor fruit crop. Therefore, the objective of the present study was
to evaluate the response of fig fruit to dip treatments with calcium
and sodium salts, to improve the fruit texture and to retain initial
fruit quality attributes during storage, and to extend storage life.