ABSTRACT Sabz fig cultivar has the highest yield and quality of dried fig fruits among Iranian fig genotypes. The quality of dried figs is affected by harvesting, drying, disinfection, and storage methods, while the combined effect of existing methods has not yet been determined. The aim of this study was to compare these methods and to introduce suitable operations to maintain quality, reduce losses, and microbial contamination in dried fig. This study was performed using a factorial experiment based on a completely randomized design with factors of harvesting method at four levels, drying method at two levels, and disinfection and storage method at six levels. Results showed that traditional harvesting of semi-dried fruits on nets installed under the tree (T/N) was the best method to reduce total losses (damaged, deformed, premature, and waste fruits) up to 0.1%. Of course, shaker harvesting was not suitable for Sabz cultivar fruits. Harvesting on net and drying with a specific solar-dryer (SSD) reduced the microbial contamination of dried figs by 3.7% and helped to maintain the skin color quality (yellow) by up to 26.1%. Heat disinfection of dried figs and cold storage (HC) to reduce microbial contamination up to 2.4% was effective, but it was moderate in maintaining color quality and sensory value. It was concluded that the T/N, SSD, and HC were the best harvesting, drying, and disinfection and storage methods, respectively.

中文翻译：

---

干 ʻSabzʼ 无花果（Ficus carica cv. Sabz）收获、干燥、消毒和储存方法的比较

摘要 在伊朗无花果基因型中，Sabz 无花果品种的无花果干产量和质量最高。无花果干的品质受采收、干燥、消毒和贮藏方法的影响，而现有方法的综合影响尚未确定。本研究的目的是比较这些方法并引入合适的操作来保持无花果干的质量、减少损失和微生物污染。本研究采用基于完全随机设计的析因试验进行，因子为四个水平的收获方法、两个水平的干燥方法、六个水平的消毒和储存方法。结果表明，在树下安装的网（T/N）上传统收获半干果是减少总损失（损坏、变形、过早、和废水果）高达 0.1%。当然，振动筛收获不适合 Sabz 栽培品种果实。在网上收获并使用特定的太阳能干燥机 (SSD) 进行干燥使无花果干的微生物污染减少了 3.7%，并有助于保持皮肤颜色质量（黄色）高达 26.1%。干无花果和冷藏 (HC) 的热消毒可将微生物污染减少多达 2.4% 是有效的，但在保持颜色质量和感官价值方面是中等的。得出的结论是，T/N、SSD 和 HC 分别是最佳的收获、干燥、消毒和储存方法。7% 并帮助保持肤色质量（黄色）高达 26.1%。干无花果和冷藏 (HC) 的热消毒可将微生物污染减少多达 2.4% 是有效的，但在保持颜色质量和感官价值方面是中等的。得出的结论是，T/N、SSD 和 HC 分别是最佳的收获、干燥、消毒和储存方法。7% 并帮助保持肤色质量（黄色）高达 26.1%。干无花果和冷藏 (HC) 的热消毒可将微生物污染减少多达 2.4% 是有效的，但在保持颜色质量和感官价值方面是中等的。得出的结论是，T/N、SSD 和 HC 分别是最佳的收获、干燥、消毒和储存方法。