Variety traits

Fig Fruit Cracking

Ficus carica L.

A physiological disorder caused by water balance disruption during ripening, leading to loss of fruit marketability and increased risk of rot and secondary infections.

In the reference 67 varieties crop Common fig, where this is mentioned in the description.

Assessment of cracking involves determining the incidence of damage as a percentage and visual evaluation of severity. Scoring scales are used to characterize the peel, taking into account the presence, length, and type of cracks, while resistance of the fruit to cracking at the apical end (ostiole) is evaluated on a scale from 3 to 7.

The cause of the damage is most often a sudden change in water regime, for example, due to rainfall or uneven irrigation, which leads to a loss of peel elasticity. Damage is classified into surface cracks, which are characteristic of some varieties at the full maturity stage, and deep splits, which are considered a defect.

Cracking critically affects crop quality, as cracks become entry points for pathogens and increase the risk of aflatoxin accumulation within the fruit cavity. To prevent this defect, water balance management is applied, as well as the application of calcium and boron to strengthen cell walls.

General information about the subject — on the page Fruit cracking.

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.