The impact of four polymers [(a) oriented polypropylene film (OPP); b) polyolefin heat-shrinkable film (BOLPH), c) micro-perforated OPP film (MICRO); and d) macro-perforated OPP film (MACRO)] was tested on ‘Tondo Nero’ figs, cold stored at 1 °C for 7 or 14 d (CS) plus 3 d at 20 °C in simulate marketing conditions (SMC). In-package ethylene increased as film permeability decreased, peaking in OPP-packages. CO₂ partial pressure of OPP-packages, peaking at 15 kPa in CS conditions and at about 30 kPa at the end of SMC, and O₂ partial pressure tending to 0 kPa, negatively affected the overall acceptability. In-package CO₂, never exceeding 8 kPa, and O₂, never dropping 12 kPa, of MICRO and MACRO films did not affect fructose and glucose concentration, but reduced the loss of phenolic compounds, ascorbic acid and antioxidant activity of the peel as well as of the pulp, showing a better performance compared to the other films.