High pressured CO2 helps keep the quality of dried fig
Figs were treated one or two times with high pressure CO2. Figs without treatment and with a single treatment showed less russetting but more sugar than the figs treated twice. The storing temperature and the relative humidity are important factors for the dried figs. The author points to the fact that dried figs must be treated with high pressure CO2 over 2 hours, to 15 or 20 bar and stored right after at 5ºC in plastic bags with no contact with the air. The relative humidity must not be higher than 60%, according to poscosecha.com