The quality of fig is affected by the method of harvesting, drying, fumigation and storage conditions.
Fresh figs were dried by different methods. Drying figs on the tree and then harvesting not only increases the quality of product also allow them to be stored for a long time due to the reduction of moisture. If due to high humidity, it is not possible for the fruit to dry completely on the tree, ripped figs can be harvested because in this case, 3/4 of the fruit moisture evaporates and it is faster and easier to dry it in the sun. Climate also plays a decisive role in quality and fresh figs that are constantly exposed to sunlight have a lighter color and the concentration of soluble solids in them is higher than tree fruits that are in the shade.
Grading of figs depends on factors such as the size of the fig, color, closed or open mouth, whether it is nutty or not (hollow).
Grades:
Grade A: high quality, 90% close mouth, yellow color,
Sizes: fig size between 18-20-22 mm (medium size)
Packing: 10 kg Carton
Grade 2A: 80% close mouth, light yellow
Sizes: fig size between 21-23 mm (big size)
Packaging: 9 kg Carton
Grade 3A: Super fig, White and yellow color, 90% open mouth.
Size: larger than 23 mm
Packaging: 9 kg Carton
Grade B: Brown and gray color, 3% open mouth
Sizes: fig size between 16-20 mm
Packaging: 9 kg Carton
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