Some promising fig cultivars in the Puglia region for breba production

The fig (Ficus carica L.) is one of the oldest species present in the Mediterranean basin and is currently cultivated in many important countries such as Turkey, Egypt, Morocco, as well as Spain and Italy. In the Puglia region, the presence of several cultivars intended for the production of brebas could complement the already known Petrelli (white-skinned) and Tauro (dark-skinned) cultivars, currently used for both the local and international market. In fact, the Puglia brebas market is characterised by a rather short production calendar based on a very few cultivars and a strong demand from international markets (Germany, UK), which often exceeds product availability. The presence of other cultivars could overcome these difficulties, while providing a product with different organoleptic characteristics. Several surveys to characterise native fig cultivars carried out by the Department of Soil, Plant and Food Science (DiSSPA) – University of Bari have led to the identification and description of some interesting cultivars for breba production. Some of the most promising cultivars are: Fiorone bianco, with light-skinned fruit, high weight (80-90 g) and medium ripeness. Texture is good, and resistance to handling is medium, and the pulp has good acidity and sugars (18.8 °Brix). Among the coloured-skinned accessions, Fiorone della regina has oblong (black-purple) fruit, with high weight (90-100 g), and good sugar content (18.1 °Brix). Because of its low resistance to handling and thin skin with slight cracks, it is recommended for a local market. Troiano Nero produces purple-coloured brebas, high weight (90-110 g), thin pulp and small druplets. Rosso Triggiano has reddish-purple syconia, not very heavy (60-70 g), no cracks, with medium ripening time, light and sweet pulp (18.0 °Brix), and it has good organoleptic and productive characteristics. Rosso comune is an accession that could instead be used for international markets because of its low susceptibility to handling and absence of fruit cracks. Good quality aspects, fine, juicy and sweet pulp (20.0 °Brix) and medium ripening time.