Variety traits

Fig Maturity Group

Ficus carica L.

There are no standardized maturity groups for figs; therefore, ripening periods are determined through phenological observations and qualitative descriptions of early, mid-season, and late varieties.

In the reference 61 varieties crop Common fig, where this is mentioned in the description.

Fig fruit ripening periods are classified as early, mid-season, and late, depending on the calendar time of maturity. When analyzing varieties, the presence of two crop types is considered: breba, which forms on previous year's growth, and main crop (fig), which ripens on the current year's growth; their ripening periods can differ significantly.

Fruit maturity is visually determined by skin color change, softening of the fruit around the ostiole, loss of neck turgidity, and bending of the pedicel. The presence of latex upon detachment serves as an indicator of immaturity. Since fig ripening is often protracted, harvesting requires multiple selective passes.

Selecting a variety based on ripening period is critical for regions with limited growing degree days, where it is necessary to prevent the ripening process from being interrupted by autumn cold. Furthermore, the ripening period determines the intended use of the crop, as drying requires varieties capable of accumulating high sugar levels by the time of natural shriveling on the branch.

General information about the subject — on the page Maturity group.

Sources8

Varieties of Common fig mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.