The fig (Ficus carica L.): varietal evolution from Asia to Puglia region, southeastern Italy

Abstract

AbstractThe fig represents one of the oldest and widespread species in the Mediterranean basin, and thanks to man-made selections, it is possible to survey numerous varieties currently used for both main crop and brebas production. The fig is often associated with the birth of horticulture in Mediterranean and Near Asia areas. Figs were probably carried to southern Italy by Phoenicians and successively by Greeks and played an important role in Roman society. Puglia was in the past the most important region in southern Italy to produce figs and especially brebas (first crop), thanks to the excellent qualitative aspects of some varieties such as ‘Petrelli’ (syn. “Fiorone di S. Giovanni,” “Fiorone di S. Antonio”) and ‘Domenico Tauro’ that are mainly cultivated in the provinces of Bari and Brindisi. Main crop production, on the other hand, has always been based on the ‘Dottato’ variety, which was mainly used for drying and is partly consumed fresh, but also processed into jams and marmalades. There are numerous ‘minor’ varieties, which allow Puglia to be among the regions in the world with the greatest fig biodiversity, a kind of living repository grown during the centuries and in the last years rediscovered. However, the consumption and trade are exclusively at the local level, due to limited resistance to handling and shipping of such fruit; only a limited amount is destined to export. The main fig varieties cultivated in Puglia allow a wide ripening calendar starting from the first 10 days of June for brebas (often at the end of May) and ending in late September–October with late ripening varieties. The purpose of this mini review is to highlight the high degree of biodiversity that exists in Puglia region since many centuries, and the importance that this ancient crop could have in modern fruit growing, as it was once a key player in market scenarios in many Mediterranean and Near Asia countries. The fig biodiversity could be used either for fresh and processed consumption or for breeding programs for new varieties with desired traits and qualities.