Changes in sugar and polyuronide contents in fig syconia during storage

Changes in sugar and polyuronide contents in Common fig 'Houraishi' (Ficus carica L. var. hortensis Shinn) syconia stored at 5°C or 15°C were determined. The syconia stored at 15°C softened rapidly with discoloration of peel and flesh of fruit until 4 days after harvest, while the fruit firmness of the syconia stored at 5°C decreased slowly. In the syconia stored at 15°C, the sucrose contents and percentages to total sugar contents decreased more than those in the syconia stored at 5°C during storage. The polyuronide contents in the syconia stored at 15°C decreased significantly in the hot-water-, EDTA- and KOH-soluble fractions, then the percentages of the water fraction to total polyuronide contents showed an marked increase until 4 days after harvest. However, the polyuronide contents in the syconia stored at 5°C were stationary in each fraction. These results suggested that decomposition of sucrose is accelerated and water-insoluble pectic substances in cell wall decrease with rapid softening in fig syconia stored at high temperature.