Low-temperature treatments as an alternative to conventional pest control in dried figs and their effect on overall fruit quality

One of the main problems for the dried fig industry is pest control during storage and subsequent marketability. For this reason, the dried fig industry has traditionally applied pest control treatments with chemical-based insecticides, usually phosphine. However, current consumers want healthier products and a reduction in chemical use to reduce the environmental impact, so the dried fig industry is seeking alternatives to chemical treatments. Low temperatures have been shown to be an effective alternative for controlling dried fig pests. Treatments of 1 day at -18 degrees C, 2 days at -10 degrees C, and 7 days at -5 degrees C reduced pest incidence, with up to 100% efficiency, during the subsequent storage of dried figs. Moreover, these low-temperature treatments provided better quality dried figs, both from a sensory point of view, as was the case of dried figs subjected to 7 days at -5 degrees C, and from a bioactive compound point of view. Dried figs exposed for 2 days at -10 degrees C maintained a higher concentration of phenolic compounds. We conclude that low temperatures would be an appropriate alternative to phosphine treatments for pest control in dried figs.