Abstract
Peel cracking and ostiole-end splitting (collectively termed cracking) are common disorders in ripe fig fruit, downgrading fruit quality and thus limiting marketability. This two-year field study addressed the possibility of alleviating cracking at harvest by two foliar salicylic acid (SA) sprays prior to harvest (8 and 5 d). Three SA concentrations (0, 1, and 2 mM) were employed in the first year, and based on the obtained results two (0 and 2 mM) in the second year. A local variety (‘Vasilika’) with excellent organoleptic profile, and high sensitivity to cracking was evaluated. Fruit was harvested at commercial maturity. Fruit marketability was mainly based on the incidence and severity of cracking. Fruit weight, peel color, flesh total soluble solids (TSS), titratable acidity (TA), and pH were estimated for fig quality. The contents of total anthocyanins (TAN), cyanidin-3-rutinoside (c-3-rut; the major anthocyanin in fig), and the expression of four genes coding for regulatory enzymes (phenylalanine ammonia lyase, anthocyanidin synthase, UDP-flavonoid glucosyl transferase 1, and UDP-flavonoid glucosyl transferase 2) of the phenylpropanoid biosynthetic pathway were also determined in the peel. Preharvest SA application (2 mM) increased the percentage of fruit without cracking (sound fruit) by 1.4–2.6-fold, and of marketable fruit (sound and slightly cracked) by 2-fold. SA application (2 mM) was associated with increased flesh TSS and TA, as well as with decreased flesh pH and peel red coloration in stripe. The treatment (2 mM SA) decreased both TAN and c-3-rut contents, which were highly associated (r = 0.978). Responses of transcription level of the four genes to SA application varied, and did not correlate with the other variables in the study. In conclusion, SA appears to be a low-cost and environmentally-safe agent for improving fig fruit quality and marketability, and facilitates harvesting and postharvest management of figs.
Highlights
Fresh figs (Ficus carica L.) are very attractive to consumers and have high nutritional value
salicylic acid (SA) application increased the percentage of fruit in categories C0 and C1 (Figure 1a)
This result was consistent in two experimental years, and by using different orchards, which were situated in distant locations, and receiving dissimilar practices further confirmed the SA results
Summary
Fresh figs (Ficus carica L.) are very attractive to consumers and have high nutritional value. Cracking incidence in figs depends mainly on cultivar [7] and orchard conditions [8] These fractures (cracks) may be localized on the fruit side and usually in parallel to the axis either between pedicel and ostiole, starting from the ostiole, or both. When these fractures around the ostiole become intense, they penetrate into the flesh (ostiole-end splitting) [2]. These fruit skin disorders could be collectively termed as cracking [3]
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