Quality Indices Fresh figs skin color and flesh firmness are related to their quality and postharvest-life. Flavor is influenced by stage of ripeness and overripe figs can become undesirable due to fermentative products. Extended storage in CA can result in loss of characteristic flavor. Pathological Disorders Alternaria rot. Any cracks on the skin make the fruit more susceptible to the rot.
Black mold rot.
Caused by Aspergillus niger , appears as dark or yellowish spots in the flesh with no external symptoms. At advanced stages the skin and flesh turn slightly pink color and white mycelia with black spore masses follow. Caused by Fusarium moniliforms , appears in the cavity of the fig making the pulp soft, watery and brown with sometimes an offensive odor. Caused by various yeasts and bacteria, is a preharvest problem resulting from yeasts and bacteria carried into the figs by insects, especially vinegar flies, resulting in smells of alcohol or acetic acid. Control of Postharvest Diseases.