There are always questions about figs ripening...
How long does it takes? and When will they get ripe?
These are two general "Rule of Thumb" that can be applied to most cultivars in any location or zone.
My first introduction to the 'Rules' were in posts by Herman2 at the Gardenweb Fig Forum, he grows figs in-ground in zone 7 in central NJ. His observations were tailored specifically to the cultivars that he's growing, but after reviewing archived posts of various other members from different locations and my personal experiences it became clear that his observations could be applied as general rules...
http://figs4funforum.websitetoolbox....00&postcount=1
http://figs4funforum.websitetoolbox....8&postcount=24
http://figs4funforum.websitetoolbox....2&postcount=32
I've been calling the first the "30-60-90-120 rule".
Simply stated once embryonic figs are visible "match head to rice grained sized" they will ripen as follows...
~ 30 days to swell from rice sized to stagnant stage.
~ 60 days to ripen for early cultivars, (45 - 60 days at stagnant stage)
~ 90 days to ripen for late cultivars, (75 - 90 days at stagnant stage)
~ 90 - 120 days total for Early to Late ripening from embryo stage.
The second is the "minimum daily average temperatures needed to properly ripen figs".
Simply stated the average temperature within a 24 hour period (night and day) should be greater than a minimum of 70 deg F for a fig to develop an acceptably ripe (jammy, translucent) interior. So with a night time average temperature of 60 deg F the day time temperatures should be at least 80 deg F for a properly ripened fig.
By observation of the newly formed figs you can predict approximately when your harvest will begin and end. Variables such as temperature and sunlight will increase or decrease your time to harvest, more sunlight and heat will decrease the times while cooler temperatures and less sun will increase the time to harvest, but the 30-60-90-120 day rule provides for a conservative bracket for ripening time of most cultivars. Some cultivars produce embryonic figs early or late in their growth from dormancy which will also add to the total elapsed time to harvest ripe figs. My earliest maincrop to date is LSU Improved Celeste (hybrid) which took ~ 70 days per the rule with a total elapsed time of ~114 days. The LSU Improved Celeste continued to ripen figs until the first frost ~ six week later. This rule can also help to get the correct time to start pinching tips to induce early fig production.
By finding the daily temperatures during your "ripening times" or period you may want to provide an additional aid such as a hoop house, greenhouse, cold frame, low tunnel, etc to help in attaining properly ripened figs from a specific cultivar or you could choose to grow earlier or later ripening cultivars. Although figs will ripen at a lower average temperature they will ripen slower and may not attain the "jammy" interior that is produced at higher temperatures, of course there are cultivars that can ripen figs in cooler weather. Last year the LSU Champagne ripened most of its figs in cool weather
and they all had good jammy (translucent) interiors, but did not develop as much sugars as when ripened at warmer temperatures.
Please add your observations as to cultivars and ripening times (days of elapsed time), since the actual dates will vary based on location and zones.
Thanks.
How long does it takes? and When will they get ripe?
These are two general "Rule of Thumb" that can be applied to most cultivars in any location or zone.
My first introduction to the 'Rules' were in posts by Herman2 at the Gardenweb Fig Forum, he grows figs in-ground in zone 7 in central NJ. His observations were tailored specifically to the cultivars that he's growing, but after reviewing archived posts of various other members from different locations and my personal experiences it became clear that his observations could be applied as general rules...
http://figs4funforum.websitetoolbox....00&postcount=1
http://figs4funforum.websitetoolbox....8&postcount=24
http://figs4funforum.websitetoolbox....2&postcount=32
I've been calling the first the "30-60-90-120 rule".
Simply stated once embryonic figs are visible "match head to rice grained sized" they will ripen as follows...
~ 30 days to swell from rice sized to stagnant stage.
~ 60 days to ripen for early cultivars, (45 - 60 days at stagnant stage)
~ 90 days to ripen for late cultivars, (75 - 90 days at stagnant stage)
~ 90 - 120 days total for Early to Late ripening from embryo stage.
The second is the "minimum daily average temperatures needed to properly ripen figs".
Simply stated the average temperature within a 24 hour period (night and day) should be greater than a minimum of 70 deg F for a fig to develop an acceptably ripe (jammy, translucent) interior. So with a night time average temperature of 60 deg F the day time temperatures should be at least 80 deg F for a properly ripened fig.
By observation of the newly formed figs you can predict approximately when your harvest will begin and end. Variables such as temperature and sunlight will increase or decrease your time to harvest, more sunlight and heat will decrease the times while cooler temperatures and less sun will increase the time to harvest, but the 30-60-90-120 day rule provides for a conservative bracket for ripening time of most cultivars. Some cultivars produce embryonic figs early or late in their growth from dormancy which will also add to the total elapsed time to harvest ripe figs. My earliest maincrop to date is LSU Improved Celeste (hybrid) which took ~ 70 days per the rule with a total elapsed time of ~114 days. The LSU Improved Celeste continued to ripen figs until the first frost ~ six week later. This rule can also help to get the correct time to start pinching tips to induce early fig production.
By finding the daily temperatures during your "ripening times" or period you may want to provide an additional aid such as a hoop house, greenhouse, cold frame, low tunnel, etc to help in attaining properly ripened figs from a specific cultivar or you could choose to grow earlier or later ripening cultivars. Although figs will ripen at a lower average temperature they will ripen slower and may not attain the "jammy" interior that is produced at higher temperatures, of course there are cultivars that can ripen figs in cooler weather. Last year the LSU Champagne ripened most of its figs in cool weather
and they all had good jammy (translucent) interiors, but did not develop as much sugars as when ripened at warmer temperatures.
Please add your observations as to cultivars and ripening times (days of elapsed time), since the actual dates will vary based on location and zones.
Thanks.
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