(1) In fig producing areas with dry summer climate, mature fruits are generally dried by spreading and airing. The specific method is to collect ripe fruits in sunny days, spread them in flat baskets, sieves or other breathable containers one by one according to varieties and grades, and naturally dry them in the sun or in a ventilated place and shade. When drying, always turn it over and flatten it. When the water is lost and the fruit sugar powder increases by about 50%, it can be bagged and stored.

(2) Slice and dry the green fruits that can't mature in the later growth period of fig, and slice and dry them. The first method is to manually slice the fruit slices with a thickness of about 0.3cm, spread them on a reed mat or a clean concrete floor, dry them and put them into plastic bags for preservation. Second, slice with a slicer, dry with a dryer, or naturally dry in the sun. Dried fruit slices can be used as raw materials for preserves and drinks.

(3) Dehydration and drying For some varieties with low sugar content and high water content, the fruits can be harvested after dehydration and drying when they are 89% ripe. Its technological process: fresh fruit → washing fruit → steam peeling (blanching) → vacuum drying (dehydration) → packaging → preservation. Dehydrated dried fruits can be used as edible products and raw materials for making cakes and soups.

(4)

Drying is often used to dry mature fruits in high temperature and high humidity producing areas in summer. The method is as follows: 890% of figs are picked, dried and made into dried fruits → steam peeling (blanching) → serving → drying → shaping → packaging → preservation → products. Dried dried fruits can be used as raw materials for preserved fruits, beverages and cakes, and can also be directly used.