https://www.ourfigs.com/forum/figs-h...-olympian-woes
In the above recent thread (see Post #8, Comment 11), I raised an issue that I'd like to highlight here. How does heat affect fig development and ripening?
In the comment, I make the point that << The average high temperatures in the Azores in July and August are 77 and 75, respectively. In Zadar, it's 83 and 83. In Ischia, it's 87 and 87. >>. For comparison, Philly's average high temps are 89 and 87. Providence RI's are 83 and 81. My inference is that the northern U.S. is perfectly suitable for figs. Northern locations seem warm enough.
In the comment, I also make the point that fruit set seems to require ~30 days at warm enough temperatures, where 75 F definitely appears warm enough. As I posted a few months ago, 6 trees of 5 varieties growing under LEDs in my 75 F basement all set fruit in ~30 days. Florea and BMkk performed the same. This leads me to believe that 75 F is above the temperature threshold for fig fruit set. If that's right, temperatures over 75 F don't matter. I challenged growers to show me examples of faster fruit set. Nobody did. My tentative conclusion is that heat over 75 F is superfluous for fruit set.
Here I'm moving on to ripening, specifically the time between fruit set and ripening. It appears to me that the earliest varieties, such as Florea and Ronde de Bordeaux, require ~60 days at temperatures above 60-65 F. But maybe higher heat matters. So I'm asking here:
1. Does anybody ripen RdB or Florea in <60 days?
2. Does anybody ripen Mt Etna is <72 days?
In both cases, I'm counting days between (a) observable bb-sized figlets and (b) full ripe fruit. If higher heat matters, show me.
In the above recent thread (see Post #8, Comment 11), I raised an issue that I'd like to highlight here. How does heat affect fig development and ripening?
In the comment, I make the point that << The average high temperatures in the Azores in July and August are 77 and 75, respectively. In Zadar, it's 83 and 83. In Ischia, it's 87 and 87. >>. For comparison, Philly's average high temps are 89 and 87. Providence RI's are 83 and 81. My inference is that the northern U.S. is perfectly suitable for figs. Northern locations seem warm enough.
In the comment, I also make the point that fruit set seems to require ~30 days at warm enough temperatures, where 75 F definitely appears warm enough. As I posted a few months ago, 6 trees of 5 varieties growing under LEDs in my 75 F basement all set fruit in ~30 days. Florea and BMkk performed the same. This leads me to believe that 75 F is above the temperature threshold for fig fruit set. If that's right, temperatures over 75 F don't matter. I challenged growers to show me examples of faster fruit set. Nobody did. My tentative conclusion is that heat over 75 F is superfluous for fruit set.
Here I'm moving on to ripening, specifically the time between fruit set and ripening. It appears to me that the earliest varieties, such as Florea and Ronde de Bordeaux, require ~60 days at temperatures above 60-65 F. But maybe higher heat matters. So I'm asking here:
1. Does anybody ripen RdB or Florea in <60 days?
2. Does anybody ripen Mt Etna is <72 days?
In both cases, I'm counting days between (a) observable bb-sized figlets and (b) full ripe fruit. If higher heat matters, show me.
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