The effects of power - ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical and chemical quality characteristics of dried figs

Dried fig (Ficus carica L. cv. Sarilop) is an important food commodity which has significant commercial value. This industrial fruit has comprehensive pre/postharvest treatments and needs an appropriate washing treatment by conserving its quality parameters. This study aimed to investigate the effects of individual and combined ultrasound, peroxyacetic acid and sodium chloride washing treatments on the physical, chemical and bioactive quality characteristics of dried figs. In this respect, total dry matter, water activity, total acidity, pH, texture and color properties, total phenolic content, antioxidant capacity, and low molecular weight carbohydrate composition were determined after washing treatments. The applied washing treatments had significant effects (p < .05) on physicochemical quality characteristics of dried figs without serious adversities. The NaCl bearing washing treatments negatively influenced hardness values and color indexes. The ultrasound and peroxyacetic acid diversely affected the bioactive properties of dried figs depending upon their single and combined use with varied parameter levels.