THE SMALL-SCALE DEHUMIDIFICATION OF FIG F RUITS

''Niedda longa'' fig fruits (Ficus carica L.) were dried by dehumidifi cation. Fruits were divided in two different size groups, and dried fo r 120 h (A) or 96 h (B) in a room (8.5 m(3)), in which 30.5 degrees-32 .0 degrees C of temperature and 34-40% of relative humidity were held by a small dehumidifier (29 kg weight). The lots A and B reached respe ctively 79.3 +/- 0.88% and 69.6 +/- 4.74% of dry matter content, at th e end of the process. Following drying, fruits were sprayed with a pot assium sorbate solution, then film-packaged in air or in modified atmo sphere and transferred at 20 degrees C to simulate shelf life. Lot A f ruits were the most similar for chemical composition to imported dried figs. However, neither lot A nor B substantially differred, after 3 m onths of shelf life, for external-total count of yeasts, moulds and ba cteria from the purchased fruits. Thus, the combination between dehumi dification and potassium-sorbate treatment, may allow for safe dried f igs to be obtained.