Background: Figs are highly perishable after harvest, and their storability and marketability are relatively short. This study aimed to determine the effects of fruit maturity on the physiological quality and targeted metabolites of 'Masui Dauphine' figs in two maturation stages (75% vs. 100% commercial maturity) during cold storage.

Results: Fruit size and weight decreased during cold storage. Fruit respiration rate and colour variables were lower at 100% maturity than at 75% maturity. Contents of soluble carbohydrates and organic acids differed according to fruit maturity. The levels of most free amino acids were decreased during cold storage; however, the levels of glutamine, serine, and alanine were elevated in 100% mature fruits at the end of cold storage. The results of multivariate analyses indicated that the physiological properties of fruit and responses of targeted metabolites differed depending on fruit maturity during cold storage.

Conclusion: These results suggested that fruit maturity plays a key role in controlling fruit quality of figs during cold storage. In practice, fruit maturity should be highly considered for the fresh fig market. This article is protected by copyright. All rights reserved.

Keywords: Ascorbic acid; Free amino acids; Fruit quality attributes; Organic acids; Phenolic compounds; Soluble carbohydrates.