Preservation Methods for Figs: A Comprehensive Review of Techniques and Limitations

Methods for preserving figs include freezing, dehydration, drying, salting, and candying. However, each of these methods has its limitations. Freezing can extend the shelf life of figs, but it can result in a softer texture and inferior taste. Additionally, during the thawing process, moisture is released, leading to spoilage. Dehydration can remove moisture from figs and prolong their shelf life, but it can make them dry and compromise their taste and flavor. Drying extends the shelf life by evaporating moisture, but it can make figs harder, affect their taste, and make them susceptible to moisture absorption, requiring proper sealing for storage. Salting can extend the shelf life, but it can alter the flavor, and excessive salt needs to be rinsed off, improper handling can lead to oversalting. Candying can prolong the shelf life, but it can make figs excessively sweet, which is detrimental to health when consumed in excess. Therefore, when choosing preservation methods, personal taste preferences and requirements should be taken into consideration.