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6th International Symposium on Fig -- SEP 02-05, 2019 -- Rovinj, CROATIA, Turkish dried figs are produced in orchards located at different altitudes ranging from sea level to nearly 800 m above sea level (a.s.l.). From 1970s onward, fig plantations have moved toward higher altitudes due to various factors. This study aimed at determining the impact of altitude on some fruit physical and chemical properties. Fruit quality was monitored in four fig orchards at altitudes ranging between 46 and 759 m a.s.l. in Aydin province for two years. The results revealed that average fruit weight was the highest in the low-land orchard whereas the lowest at 501 m. The total soluble solid contents were higher at two lower altitudes. The skin L* color value was the highest at 759 m compared to those harvested from orchards at 46 m a.s.l. The ratio of fruit losing quality due to physiological disorders was significantly higher in the low-land orchard and were lower in orchards located at 228, 501 and 759 m a.s.l. The titratable acidity of the dried fruit obtained from low-land orchard had 33% higher and measured as 0.78 g citric acid 100 g(-1) dried weight. The altitude had no significant effect on fruit moisture content, water activity (a(w)) or firmness. Turkish sun-dried figs are known in the world trade for their large size and supreme quality. As the fig orchards move toward higher altitudes, average weight decreases however share of marketable fruit quality increases. Optimization of plant nutrition and soil fertility management may help to overcome reduction in fruit size at higher altitudes., Int Soc Horticultural Sci, Aegean Exporters' Associations, IIzmir, Turkey, This study was partially funded by the Aegean Exporters' Associations, IIzmir, Turkey.

The data, showing that the technology developed of drying persimmons is at such a level that even the correct selection of grades does not guarantee receipt of the final product of the highest quality. This is due to the fact that the known methods for the preparation of fruit of persimmon to drying, designed for cleaning its peel or cut into various shapes sector may be used only in a very short post-harvest when persimmon still solid and has not acquired yet its best taste. Clearly, in this case the product and drying it may not have the best taste, which is acquired after a certain period of persimmon extracts to its softening point. And this situation will remain unchanged until you come up with a way to pre-treatment before it is dried persimmon, which would be universal and would be suited for the preparation of dried persimmons to all grades and any degree of softening. But it is not yet able persimmon smaller or greater softness in which it remains almost the entire holding period after collection, is not suitable treatment known methods.