Discover the breakthrough technology that's tripling the shelf life of one of nature's most delicate fruits
Fresh figs represent both culinary treasure and logistical nightmare—their extreme perishability has limited commercial potential for centuries.
The 'Dottato' fig, a Italian Protected Designation of Origin fruit prized for its delicate sweetness, exemplifies this challenge. Its thin skin and high respiration rate make it particularly vulnerable to postharvest deterioration 3 .
Figs continue intense metabolic activity after harvesting, consuming oxygen and producing CO₂ at accelerated rates 3 .
The natural ostiol opening provides easy access for pathogens like Alternaria tenuis and Aspergillus niger 3 .
Thin skin makes figs prone to bruising, splitting, and rapid moisture loss, preventing mechanical harvesting 3 .
How the Blow Device® creates the perfect microenvironment for fig preservation
Maintains optimal O₂ (10-15%) and CO₂ (5-10%) levels through carefully calibrated permeability 6 .
Automatically adjusts to fruit's respiratory activity, preventing CO₂ accumulation and O₂ depletion 3 .
Minimizes mass loss to just 0.2% after 14 days, maintaining firmness and visual appeal 6 .
The Blow Device® achieves a permselectivity coefficient (β) of approximately 1.5, allowing oxygen and carbon dioxide to diffuse through at carefully calibrated rates that maintain the ideal atmosphere for fig preservation 3 .
The research team conducted a comprehensive comparison of three packaging systems using 'Dottato' figs harvested at commercial maturity in Southern Italy 3 .
Traditional sealed trays with no gas exchange
Trays equipped with the innovative breathable device
Trays with 400 μm diameter hole
2°C for 28 days
8°C for 28 days
After 21 days at 2°C, figs in BD packaging showed:
| Parameter | Blow Device (BD) | Sealed (S) | Macro-perforated (MF) |
|---|---|---|---|
| O₂ Concentration | 10-15% | Near 0% (anoxia) | ~21% (ambient) |
| CO₂ Concentration | 5-10% | 30-40% | ~0.03% (ambient) |
| Mass Loss | 0.2% | Moderate | Significant |
| Market Quality | Excellent | Poor (fermentation) | Poor (dehydration) |
Extending shelf life from 7 to 21 days fundamentally alters distribution possibilities, allowing figs to reach distant markets while maintaining premium quality 6 .
Minimizing spoilage represents a significant step toward sustainable food systems, conserving resources invested in production and reducing environmental impact.
The technology shows promise for other highly perishable fruits with medium-high metabolic activities, potentially revolutionizing fresh produce preservation.
The successful implementation of breathable packaging offers a clean-label alternative to chemical treatments and energy-intensive processing methods.
Shelf Life Extension
Chemical Additives
Economic Losses
The development of breathable packaging for fresh figs represents more than just a technical solution—it exemplifies a shift in how we approach food preservation. Rather than fighting against natural processes like respiration, this technology works with them, creating an environment where freshness can be extended through subtle balance rather than harsh interventions.