Figs are highly perishable, which limits storage for long periods, and in order to expand the potential markets, most of the production is used for drying. Figs are climacteric fruits and are slightly sensitive to ethylene action on stimulating softening and decay severity, especially if kept at 5 ºC or higher temperatures.
The most important cause of deterioration is the incidence of microbial molds and rots that take advantage of the easily damaged epidermis and the high content of sugar in figs.
Dried Figs Vs Fresh Figs
Drying has many advantages for food quality with decreasing water activity, reducing microbiological activity and minimizing physical and chemical changes. Drying is by far the most popular and effective way of processing/preservation of figs known from prehistoric times. The important advantages of this method are its low cost and the fact that the obtained product does not depend on refrigeration.
Iran is one of the major exporters of dried fig. Iranian dried figs are mostly growing in Fars province which the best ones are produced in Estahban area. Taher’s dried figs belong to Estahban and are produced in the traditional sun-drying method. So let’s get to know this method.
Traditional Sun Drying
The semidry figs collected from the ground are placed in one layer on wooden drying trays. These trays are positioned in a special part of the orchard, the drying yard, usually located in a sun-exposed open area away from dust and potential sources of infection, but not far from a shelter (warehouse) used for storing the dried fruit in piles or sacks before selling it to a procurement agent. During sun drying, the figs are periodically turned from one side to the other until the water content of 18% to 22% is reached. Usually, it takes 3 to 5 days, depending on the weather.
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