Fig fruit are highly perishable due to softening and decay. Controlled atmosphere (CA) was studied as a potential tool to extend the shelf life of Ottomanit figs. The figs were stored for 30 days at 0 °C and 2 days of shelf life under four storage regimes (O2/CO2 in kPa): 5/5, 5/10, 5/15, and 20/0 representing ambient atmosphere in the cold room. Ripening, expressed as total soluble solids, acidity and color, was retarded by the CA but recovered after shelf life. Firmness was retained to a higher level under the 5/5 kPa CA. CO2 injury was observed at the higher CO2 levels and decay was lowest under the 5 kPa CO2 condition. Fruit fluorescence indicated on significant differences among the CA treatments in the anthocyanin index after cold storage and an increase in the flavonoid index after shelf life of the CA treatments. Fluorescence imaging of the fruit suggested that exposure to CA conditions of 5/5 kPa O2/CO2 retains fruit integrity whereas under the other conditions, fruit integrity is compromised.