Agriculture Handbook No. 196

ii.S. DïFT. OF AGRICUL'URC

LIBRARY

I AUG9-Î961

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FIG

GROWING

IN

THE

SOUTH \QM¡^

Grcwih Through Agricultural Progress

Agricultural Research Service

UNITED STATES DEPARTMENT OF AGRICULTURE
CONTENTS

Botany and classification

Varieties

Identifying varieties

Selecting varieties

Common southern varieties.

Miscellaneous varieties

Soils.

Page

1

2

2

4

5

7

Temperature relations

Growing season temperatures

Dormant season temperatures..

Methods of protection from

cold

9

9

10

10

Establishing the orchard 11

Propagating 11

Spacing and planting 12

Training to tree and bush forms. 14

Page

Managing the orchard 15

Cultivating IS

Mulching 16

Cover crops 17

Fertilizing 17

Water requirements 18

Pruning 18

Causes of unfruitfulness 19

Fig pests and diseases 20

Insects and mites 20

Nematodes 21

Other pests 23

Diseases 23

Handling fresh fruit 25

Processing 25

Varieties for processing 26

Stage of maturity 26

Picking 26

Peeling 26

(

ACKNOWLEDGMENTS

Pictures of the Hunt fig and information concerning it were furnisfied by

Dr. E. N. O'Rourke, Jr., of the Louisiana Agricultural Experiment Station.

Much technical information concerning the history and production of figs was

obtained from the numerous works of Dr. Ira J. Condit, Subtropical Horticulturist

Emeritus of the California Agricultural Experiment Station.

This Handbook contains information of the type formerly presented in Farmers' Bulletin No. 1031, Fig Growing in the South Atlantic and Gulf States.

Washington, D.C. Issued June 1961

For sale by the Superintendent of Documents, U.S. Government Printing Office,

Washington 25, D.C. — Price 15 cents
3

11

FIG GROWING IN THE SOUTH

By A. H. Krezdorn and G. W. Adriance '

The fig Ficus carica L. is native

to Caria, in Asia Minor. It belongs to the genus Ficus, a group

of plants including trees, shrubs,

and climbers, which have milky

juice or latex.

Frequent references to the fig

are made in the Bible, and it is

also pictured in Egyptian hieroglyphics. It is adapted to the

temperate regions and has been

( highly esteemed and widely culti-

( vated for centuries in most countries

in the Mediterranean area.

In the United States, the first

figs apparently were brought to

Parris Island, S.C., where they

were reported growing in 1577.

Two years later they were reported

from Saint Augustine, Fla. In 1621

figs were introduced from the Bermudas to Virginia, and in 1629

they were reported nourishing there.

Figs were introduced into Mexico

in 1560, and from there into

California and Texas.

BOTANY AND CLASSIFICATION

The fig fruit differs strikingly

from most other fruits in several

ways that relate distinctly to

problems of production.

In most plants the fruit is the

matured ovary of a single flower.

The fig, however, is not a simple

fruit; and opinion differs as to its

true structure. Early investigators

considered the fig a fleshy, enlarged

receptacle bearing flowers on the

interior surface. More recent

evidence indicates that the enlarged,

fleshy portion is actually a hollow

peduncle, or fruit stem. It is

known botanically as a syconium.

In any event, the main edible

portion of the fig is not ovarian

tissue; and so it is an accessory

fruit. The minor portions are the

remains of the flowers and small,

gritty structures commonly called

seeds. These so-called seeds are

either the true fruits or the hardened walls of unfertilized ovaries

that failed to develop.

Hormones, produced as a result

of sexual fertilization following pollination, are necessary in order for

most species of fruits to enlarge

and mature. Some varieties of figs

require sexual fertilization and some

' Dr. Krezdorn is Head, Department of Fruit Crops, University of Florida (formerly

Associate Horticulturist, Texas Agricultural and Mechanical College); Dr. Adriance

is Head, Department of Horticulture, Texas Agricultural and Mechanical College.

1
AGR. HANDBOOK 19 6, U.S. DEPT. OF AGRICULTURE

do not. The latter are called

parthenocarpic varieties.

Figs are divided into four types

based on the kinds of flowers and

the need for pollination and fertilization. These are: The capriñg,

the Smyrna, the common, and the

San Pedro.

Capriñg.—The caprifig type is

inedible. All other types are edible. The caprifig has male or

staminate flowers as well as female

flowers in the cavity of the fruit.

The pollen is transferred from the

caprifig to the edible fig by the fig

wasp Blastophaga psenes L.

The wasp hatches in the fruit of

the caprifig, escapes through the

eye of the fruit, and then enters the

eye of the edible Smyrna-type fig

in an attempt to lay eggs. In this

way the pollen with which the wasp

is covered is transferred to the female flowers.

Smyrna.—The Smyrna type

bears only pistillate or female flowers and requires pollination to develop the small, dry, true fruits

and the enclosed seed.

Common.—The third type, the

common fig, develops its fruits parthenocarpically. Naturally, true

seeds such as are found in the

Smyrna type are not present in the

common type. Varieties recommended for the South are in this

group.

San Pedro.—The last important

type of fig is the San Pedro. This

type bears two crops, as do some

varieties of the other types, one on

the wood produced the previous

year and the other in the axils of

the leaves of the new growth. The

first crop of the San Pedro type

sets parthenocarpically, but the

second crop requires pollen from

the caprifig.

VARIETIES

Two general problems concerning varieties face fig growers—correct identification, and selection of

the best variety for the area and for

its intended use.

IDENTIFYING VARIETIES

A given fig variety is often sold

under several different names.

Sometimes a nursery offers a given

variety for sale under two or more

names. This has caused much

confusion.

The Magnolia variety, as it is

known throughout the South, was

introduced as Madonna from England, where the name was later

changed to Brunswick. It was

named Magnolia in Texas when a

tree peddler erroneously sold a

large number of fig trees for ornamental Magnolia trees. In California, the Magnolia variety is correctly known as Brunswick, but the

fruit has sometimes been erroneously marketed as Brown Turkey.

The true Brown Turkey is widely

grown in the South under that name

and was so introduced from England. However, in the past it has

frequently been sold as Brunswick.

In California, the San Piero variety

is sometimes mistakenly listed as

Brown Turkey. Sometimes the
FIG GROWING IN THE SOUTH

San Piero is sold as California

Brown Turkey and the true Brown

Turkey as Eastern Brown Turkey.

Another confusing varietal name

is the Everbearing, also known as

Texas Everbearing, Ramsey, and

Harrison. From the standpoint of

fruit and tree characteristics, this

variety is identical with Brown

Turkey.

To avoid confusion, the varietal

names most common to the South

will be used in the text of this

handbook. Some synonyms are

included in the descriptions of the

varieties.

Two factors make it difficult to

describe and identify ñg varieties.

First, some varieties bear two crops:

One, known as the breba crop, is

borne on the leafless previous

season's wood; the other, known as

the second or main crop, is borne

in the axils of the leaves of the

current season's wood. Figs from

these two crops vary strikingly.

Second, the appearance of parthenocarpic varieties is changed considerably when they are capriñed.

Nevertheless, fig varieties are best

identified by their fruit characteristics. Since the breba crop is of

minor significance in the South and

caprification is not practiced, descriptions will be based on main

crop, uncaprified fruit.

The fruit shape may be spherical

(round), turbinate (top-shaped),

oblate (flattened on both ends),

or pyriform (pear-shaped). It may

also be lopsided or oblique.

The basal portion of the fruit is

sometimes necked, and the stalk

is sometimes a distinguishing feature

because of its length.

An opening at the apex, which

is lined with scales, is called the

eye and leads to the fruit cavity.

The eye varies in size. In some

varieties it is large and open and

in others small and closed by

overlapping scales.

Flowers are borne on the cavity

wall and, together with a portion

of this wall, constitute the pulp.

The pulp may vary from white to

amber to some shade of red or pink,

the last generally being described

as strawberry colored. The remainder of the wall is called the

meat, and it is usually white.

The undeveloped true fruits are

contained in the pulp and are

sometimes hard and gritty. They

are commonly called seeds, and

this term will be used in the

EYE

PX-1038

FIGURE 1.—Diagrammatic longitudinal

cross section of a common type fig fruit.

Female flowers line the cavity, and scales

line the eye. Caprifigs would have male

flowers just below the eye at "A."
AGR. HANDBOOK 196, U.S. DEPT. OF AGRICULTURE

varietal descriptions even though

no fertile seeds are contained.

The skin of the fruit may be

green, yellow, bronze, violet, dark

purple, or almost black. The surface is often ribbed or corrugated.

Because there are several distinct

leaf shapes, much attention has

been given to leaves as identifying

features. However, no variety can

be identified on the basis of leaf

type alone. On a tree of a given

variety, several leaf types will

occur, although one type will predominate. Also, several varieties

may have the same general leaf

shape. Nevertheless, the leaf shape

can be used to help verify an

identification based on the fruit.

An early classification listed five

leaf types: Okra, oak, maple, grape,

and spoonbill. These names are

rather descriptive and more useful

to the grower than more precise

taxonomic terms.

SELECTING VARIETIES

For the South, susceptibility to

souring and splitting, cold resistance, and ability to set large

PN-1039

FIGURE 2.—Variation in leaf type occurring on a single Celeste tree. Equal

variation is common in other varieties.

parthenocarpic crops are of paramount importance.

A number of varieties are excellent as fresh fruit and make good

quality preserves. However, for

commercial use, figs with the following characteristics are preferred:

They should be medium-large,

should peel easily and hold together well when cooked, should

be relatively seedless, and should

make a light-colored canned and

preserved product.

PN-1040

FIGURE 3.—The predominant leaf types occurring on the three fig varieties most

commonly grown in the South, From left to right are Celeste (broad-lobed grape

leaf), Magnolia (okra leaf), and Brown Turkey (grape leaf).
FIG GROWING IN THE SOUTH

FIGURE 4.—Fruits of the Brown Turkey (Everbearing) variety.

COMMON SOUTHERN VARIETIES

Brown Turkey (Lee's Perpetual,

Eastern Brown Turkey, Brunswick, Ramsey, Harrison, Texas Everbearing, Everbearing).—Leaves

3- to 5-lobed of grape leaf type;

i fruit medium-sized, turbinate; usur ally without neck; eye medium

open; skin bronze; pulp am.ber to

pink; seeds few, soft; moderate

vigor; small breba crop; large seci. ond crop matures from mid-July

i^ until late in the season; fresh fruit

] quality good; makes an excellent

home preserve. Small commercial

acreages are grown for local market.

Celeste (Celestial, Blue Celeste,

Celeste Violette, Sugar, Small

Brown, Malta).—Leaves 3- to 5-

lobed, primarily with 3 broad lobes

of the grape leaf type; fruit small,

pear-shaped with tapering neck

and slender stalk; eye closed; skin

light brown to violet bronze; pulp

strawberry pink; seeds small, hardly

noticeable; fruit droops at maturity

and is very resistant to souring

and splitting; rarely produces breFlGURE 5.—Fruits of the Celeste variety. Note closed eye.
AGR. HANDBOOK 196, U.S. DEPT. OF AGRICULTURE

FIGURE 6.—Fruits of the Green Ischia variety.

bas but has a very heavy main

crop; ripens with Brown Turkey

but has a shorter season; fresh

quality exceptionally good; preserved quality excellent but dark

colored; most widely grown dooryard variety in the South; a few

preserved for the specialty market.

Everbearing.—Widely grown

under this name but apparently

the same as the Brown Turkey.

Green Ischia (Ischia Green,

Ischia, Verte).—Leaves nonlobed

to 5-lobed of maple leaf type;

fruit medium-small, turbinate to

pyriform; eye closed; skin bright

green; pulp vivid strawberry red;

seeds numerous and noticeable;

like Celeste, droops at maturity

and is resistant to souring and

splitting; rarely produces brebas;

main crop large and matures late,

about August 1 ; fresh quality

good; preserves dark and seeds

somewhat objectionable; primarily

used as a dooryard variety but

some sold locally.

Hunt.—Leaves 3- to 5-lobed;

fruit small to medium, pear-shaped;

neck short; stalk long and slender,

allowing the fruit to droop; skin

dull bronze with white flecks and

a distinct bloom; eye closed; pulp

amber to pink; seeds few; very few

brebas; fresh fruit quality good;

somewhat similar to Celeste, but

fruit is larger and yields are smaller;

planted to some extent in Louisiana

as a dooryard variety.

Kadota (Gentile, White Endich,

Dottato).—Leaves nonlobed, 3-

lobed, and 5-lobed but tending

heavily toward 3-lobed and nonlobed, and larger than Celeste;

fruit variable in size from small to

medium-large, spherical to flattened

on both ends; sometimes with short,

thick neck ; eye open but sealed with

a drop of honeylike substance ; skin

rubbery and bright yellow in hot

climate of Texas but green in

cooler climates; pulp amber; seeds

few; produces moderate breba crop

and very large second crop; resistant to souring ; fresh fruit quality

fair to good ; makes excellent canned

and preserved product; not so common as other varieties in this group
FIG GROWING IN THE SOUTH

PX-1044

FIGURE 7.—Fruit of the Hunt variety. Note the long fruit stalk and

closed eye.

but should be more widely planted

in the drier parts of the South.

Kadota is the commercial canning

fig of California.

Magnolia (Madonna, Dalmatia, Brunswick).—Okra-type leaves

FIGURE 8.—Fruit of the Kadota variety.

Note drops of honeylike substance

exuding from the eye.

have characteristic long, fingerlike

lobes that are most pronounced on

sucker wood and heavily pruned

trees; fruit medium-large, obliqueturbinate, lopsided; skin color

bronze; neck absent; stalk thick

and prominently swollen at fruit

base; eye open; pulp light amber;

seeds small, almost lacking; small

breba crop; large second crop,

ripening over a long season if pruned

heavily; weak grower; does not

droop when mature and splits and

sours badly if left until full maturity; fresh fruit quality fair;

excellent for canning and preserving. Magnolia is the commercial

processing fig of Texas and is

widely planted as a dooryard variety.

MISCELLANEOUS VARIETIES

Lemon.—Medium-sized; greenish-yellow; eye open; white pulp;

fairly conspicuous seeds; reportedly

identical with Blanche, an old

581923 0—61-
8

AGR. HANDBOOK 196, U.S. DEPT. OF AGRICULTURE

FIGURE 9.—Fruits of the Magnolia (Brunswick) variety. Note open eye.

European variety sometimes known

as White Marseilles in California.

Lemon was once a leading variety

in the South, but it is no longer

propagated to any extent because

of its mediocre quality and tendency

to sour.

Thompson (San Piero, California Brown Turkey, Black San

Pedro, Big Black).—Fruit very

large with dark purplish-black skin

fading to reddish-purple at the

neck; large, open eye; pulp pink

and undesirably coarse prior to full

maturity; sours badly in wet areas;

limbs tend to turn downward;

yields moderate and quality only

fair. Thompson was once quite

common as a dooryard variety in

Texas but is no longer widely

propagated.

Mission (Franciscana).—Fruit

medium-sized, pear-shaped, with or

without a neck; eye usually closed;

skin black; pulp amber to light

pink; flavor good; susceptible to

cold; production low. Mission is a

leading variety in California both

as a fresh fruit and as a dried product, but it is of little importance in

the South today.

SOILS

Fig trees are adapted to an extremely wide range of soils. Satisfactory crops are produced on soils

ranging from coarse sand to heavy

clay, and on acid soils as well as

those having an alkaline reaction;

but fig trees are much more productive on deep, fertile loams and

on well-drained alluvial soils than

on infertile sands and poorly

drained, shallow soils. Fig trees

are moderately tolerant of saline

conditions but may be seriously

damaged by relatively small

amounts of black alkali. They

thrive on high lime or calcareous

soils and are one of the few fruits

that do not show severe lime

chlorosis when grown on the blackland prairie soils of Texas.
FIG GROWING IN THE SOUTH

FIGURE 10.—Fruits of the San Piero (California Brown Turkey) variety. California

nurseries sometimes ship trees of this variety to southern growers for the true

Brown Turkey.

Fig trees normally have extensive

shallow-root systems, but they are

able to develop deep roots where

the soil permits. In Texas, on

Lake Charles clay, roots of the

Magnolia variety were found to

have a 50-foot root spread, with

roots penetrating as deep as 5 feet.

An extensive system of feeder roots

was found close to the surface. In

California, fig roots have been

found at a depth of 20 feet. These

deep roots are very important, especially during a drought. Permeable, well-drained clay subsoils

are preferred, as they retain moisture and permit deep rooting.

Deep sands also permit deep rooting, but nematode damage in such

sands is generally serious.

TEMPERATURE RELATIONS

The fig has characteristics of

both tropical and temperate zone

plants; however, low temperatures

are generally more limiting than

high ones.

GROWING SEASON

TEMPERATURES

High summer temperatures favor

vegetative growth. Optimum temperatures for fruiting and fruit

quality are not so well defined.

Satisfactory fruiting of some

varieties occurs even in the cool

San Francisco Bay area.

Figs mature rapidly in the Gulf

Coast area during hot, humid days

and warm nights. Under these

same conditions, the Magnolia

variety produces an excellent canning fruit. Maximum temperatures in this area commonly range

from 85° to 100° F. and slightly

above.

Consistent day temperatures

much above 100° F. cause premature ripening and toughness.

Excessively hot, dry periods result

in a heavy fruit-drop of the Celeste

variety, despite irrigation.
10 AGR. HANDBOOK 19 6, U.S. DEPT. OF AGRICULTURE

DORMANT SEASON

TEMPERATURES

In the South, fig trees generally

lose their leaves in the late fall and

early winter and become dormant

for several months. When fully

dormant, they will withstand considerable cold. The ability to survive low temperatures depends on

the variety, tree condition, type of

wood, and degree of dormancy.

From the standpoint of actual

wood damage, the Celeste variety

is somewhat more hardy than are

Brown Turkey, Magnolia, Kadota,

and Green Ischia. Mission and

Hunt are reportedly somewhat

more susceptible to cold than are

other common varieties. Mature

trees of Celeste are rarely injured

at 10° to 15° F. if fully dormant,

and they have withstood temperatures close to 0°. Brown Turkey,

Magnolia, and Kadota produce

reasonably good crops on sucker

wood; but Celeste, Green Ischia,

Lemon, and Mission do not. Failure to produce on such wood is a

decided varietal weakness where

freeze damage is common.

Young trees and sucker wood of

older trees are more susceptible to

freeze damage than are old trees

and the slower growing new wood

of mature trees. The more succulent wood resulting from severe

pruning is also more susceptible to

cold than that of unpruned trees.

Plants prematurely defoliated by

fig rust or drought are considerably

more susceptible to freeze damage

than others and may be damaged

by temperatures no lower than 15°

to 20° F.

Fig trees are extremely susceptible to low temperatures in the

spring and fall. Spring frost damage to areas around the buds and

to the cambial cells may occur

without damage to the wood itself;

however, leaves and fruit are undersized on such limbs and the limbs

ultimately die.

FIGURE 11.—Limb on left was damaged

by cold. Short, weak branches characteristically force out and may ultimately die. The vigorous shoot on the

right arose from an undamaged limb.

METHODS OF PROTECTION

FROM COLD

In commercial orchards little is

done to protect fig trees against

cold. Young trees are sometimes

wrapped with corn stalks, but orchard heaters are not commonly

used.

In cold climates several methods

of protection are used by home

gardeners and small growers. In

England and the United States

some figs are grown in greenhouses.
FIG GROWING IN THE SOUTH 11

Some are grown in pots or tubs and

stored in cool cellars during the

winter. The Brown Turkey and

Magnolia varieties are particularly

suited to this practice.

In moderately cold climates figs

can be trained against the southern

exposure of walls as fan-shaped

espaliers. They can also be grown

in protected places as low bushes.

Another way to protect fig trees

in cold areas is to prune the outward growing laterals in the fall,

cut the top down, and tie the branches together. The trees should be

wrapped with several layers of

paper and with polyethylene film

and the bases mounded with loose

soil. This protective covering

should be left on until the following spring.

A more elaborate procedure that

is suitable only with well-drained,

light-textured soil is to head the

bush at 6 to 12 inches and to keep

all but the low branches pruned

off. In the late fall or early winter

the limbs should be bent down, any

remaining fruit or leaves removed,

and the entire plant covered with

soil. The soil should be removed

in the spring.

ESTABLISHING THE ORCHARD

PROPAGATING

Fig trees are propagated in four

ways: By cuttings, by air layers, by

graftage (budding and grafting),

and by seeds.

Cuttings should be made in the

late winter from the previous season's growth. However, any wood

up to 2 or 3 years old and not over

% inch in diameter can be used.

Immature wood is pithy and slender and should not be used. Latematuring wood at the terminals of

the previous season's growth is

sometimes damaged by low winter

temperatures and should not be

used for cuttings.

Cuttings 8 to 10 inches long are

made with pruning shears. The

basal cut should be made just below

a joint or node. In well-drained

soil, the cuttings are rooted directly

in the nursery row or in the garden

by planting them to such a depth

FIGURE 12.—Fig cuttings "A" and

are from vigorous growth and will

well and grow fast. Cuttings "C

from weak, spindly growth. They

poorly and grow slowly.

1049

"B"

root

are

root

581923 0—61-
12 AGR. HANDBOOK 19 6, U.S. DEPT. OF AGRICULTURE

that only the top bud remains

aboveground. The soil should be

kept moist but not excessively wet.

Cuttings rooted in well-drained

soil and given adequate moisture

make tremendous growth. The

Everbearing variety often produces a few figs the same summer it is rooted.

Home gardeners can root their

cuttings in containers filled with

well-drained and well-aerated soil.

The cuttings should be planted so

as to leave only the top bud aboveground. The basal end of the cutting should be slightly above the

bottom of the container. Holes

should be made in the container to

assure proper drainage. The cuttings should be watered when they

are placed in the container and again

when they have leafed out. After

that they may be watered like any

other potted plant.

Figs can be propagated during

the growing season by rooting leafy

cuttings under mist or by air layerage. The use of these procedures,

however, is seldom warranted.

To make an air layer, a ring of

bark % inch wide should be removed

from a large twig or small branch.

Moist sphagnum moss should be

placed over the wounded area

and covered with polyethylene film,

and the film should be tied at both

ends.

Fig trees can also be propagated

by several methods of graftage, including the patch bud, the T-bud,

and the bark graft. However, this

type of propagation is seldom used.

Fig trees can be propagated by

seed from those types that produce

PX-1060

FIGURE 13.—Rooted cutting of fig. Note

rooting at the joints or nodes and the

vigorous shoot.

seed normally and from parthenocarpic types if properly pollinated.

The resulting plants contain characteristics of both the male and the

female parents. Propagation by

seed is of value only to the plant

breeder.

SPACING AND PLANTING

In commercial orchards figs are

spaced anywhere from 10 by 10

to 20 by 20 feet. The more
FIG GROWING IN THE SOUTH 13

common spacings range from 15

by 20 to 20 by 20 feet.

Where small acreages are grown

in the more arid areas, the 20- by

20-foot spacings should be used

unless irrigation is available. Even

wider spacings are required on

very rich alluvial soils, if the trees

are not kept small by pruning.

For dooryard plantings, figs

should not be set close to such

plants as mulberry, chinaberry,

hackberry, elm, black locust, and

privet because these plants form

very dense, widespread, shallow

root systems which compete

strongly for moisture and minerals.

For best results, bushes should be

planted where they receive full

sunlight most of the day. Where

fig trees or bushes are to be grown

against the side of a building, a

southern exposure is best.

Fig trees should be planted

during the dormant season, and

the time of planting depends to

some extent on the severity of the

winter. Early winter planting is

advantageous in the South, because

root growth is made during the

mild winters; and a well-established

root system can be developed prior

to leafing out. Late winter planting is best in cold areas because

this reduces the possibility of freeze

damage.

FIGURE 14.—Large fig tree growing next to the south side of a house.

both nematode damage and cold is afforded.

PX-1051

Protection from
14 AGR. HANDBOOK 19 6, U.S. DEPT. OF AGRICULTURE

Unlike most trees, figs should be

set 3 or 4 inches deeper than they

were grown in the nursery. This

protects them against desiccation

and cold. Fertilizers should not

be added until 3 or 4 weeks after

the plants have leafed out.

TRAINING TO TREE AND

BUSH FORMS

Trees obtained from a nursery

have usually been trained to a

single leader. If a tree form is to

be developed, about one-third of

the leader is cut off when the tree

is planted. During the growing

season the basal sprouts are kept

pruned off, and three to five

scaffold or main branches are allowed to develop at a height

compatible with cultivating and

harvesting.

In the South nearly all figs are

trained to the bush form or develop

into bushes either because they are

left unpruned or because they have

been frozen to the ground. To

obtain a well-formed bush, the

young plant should be headed back

to about half its height at the

time of planting and allowed to

grow one season. Sprouts grow

out from the base of the main

leader; and, during the winter

following planting, three to eight

vigorous, upright, widely spaced

PN-1062

FIGURE 15.—Fig trained to tree form. Frequent freeze damage in the South makes it

difficult to maintain this form.
FIG GROWING IN THE SOUTH 15

PN-1053

FIGURE 16.—Figs trained to the bush form. Bushes have been frozen to the ground

several times.

sproutsshould be selected as leaders.

Special care should be taken not

to select a sprout that tends to

turn downward or grow parallel to

the ground. It is extremely important that the leaders be spaced

far enough apart to allow them to

increase to 3 to 4 inches in diameter

without crowding. If the leaders

are crowded at the base, one or

more may split off during high

winds.

MANAGING THE ORCHARD

Fig trees are unlike other deciduous fruit trees in that the shoots

continue to elongate so long as

environmental conditions for

growth are favorable. Moreover,

fruit continues to set in the axils of

the new leaves throughout the

growing season. For this reason,

conditions favorable for shoot

elongation should, if possible, be

maintained throughout the summer.

CULTIVATING

Fig orchards should be cultivated

lightly because many feeder roots

are near the surface, and they may
16 AGR. HANDBOOK 196, U.S. DEPT. OF AGRICULTURE

PN-1064

FIGURE 17.—Closely spaced leaders often result in splitting during stress of high winds.

be damaged if deep tillage is used.

Light cultivation is necessary to

break up surface crusts caused by

heavy rains followed by intense

sunlight. Weeds should be controlled to conserve moisture. If

low branches are allowed to develop

parallel to the ground, cultivation

close to the base of the tree is

difficult.

MULCHING

Mulches of hay, corn cobs, pine

needles, sawdust, and other types of

coarse organic matter have been

used with figs; and the results have

been excellent. Reports from

Georgia and other parts of the

South show an appreciable increase in size of fruit as well as an

increase in yield and vegetative

growth where mulches are used.

Mulching generally results in

exceptionally good soil moisture,

temperature, and aeration. Under

a hay mulch, there is a leaching of

available mineral elements from the

slowly decomposing organic material. Mulching also helps overcome or prevent the ill effects of

nematodes.

Since under a mulch some roots

grow on the surface of the soil, the

mulch should be at least 4 to 6

inches deep and should extend from

the trunk to several feet beyond the

extremities of the branches. However, good results are obtained even

where the mulch is placed only

under the branches.

Mulching is not used commercially to any extent because of

its high cost and also because of the

fire hazard. However, with door-
FIG GROWING IN THE SOUTH 17

FIGURE 18.—Commercial planting of Magnolia fig bushes.

long fruiting shoots.

PN-1055

Note stocky leaders and

yard plantings, mulching is highly

recommended.

COVER CROPS

Use of cover crops helps prevent

erosion by water and wind and

helps improve water penetration.

They should not be grown in commercial orchards during periods

when soil moisture deficiencies are

likely.

A cover crop that is susceptible

to root knot nematodes should

never be used as a cover crop in a

fig orchard.

Consult your local county agent

for recommendations as to the

specific cover crop to use.

FERTILIZING

Little research has been done on

the use of fertilizers for figs. However, there is certain basic information that is useful.

Fig trees characteristically produce good crops under rather low

fertility levels. However, increased vigor and fruiting can often

be achieved by use of fertilizers.

This is particularly true where

figs are grown on infertile, sandy

soils and where they are grown in

competition with lawn grasses and

ornamental plants.

Fig trees habitually grow

vigorously, and the leaves are large.

Below-normal leaf size and terminal growth indicate the need for

fertilizing.

Fig trees should be fertilized, in

general, as are other fruit trees such

as peaches and plums, except that

ñg trees rarely experience iron and

zinc deficiencies.

Nitrogen is usually the only mineral in short supply. For large fig

bushes, 1 to l'/2 pounds of nitrogen

per tree per year applied in late
18 AGR. HANDBOOK 19 6, U.S. DEPT. OF AGRICULTURE

winter or early spring is generallyadequate; but more frequent applications may be required in heavy

rainfall areas. This amount can be

increased or decreased as indicated

by the size of the bush and the

response obtained. In those areas

where complete fertilizers are needed, a mixed fertilizer applied in an

amount that will contain 1 to V/2

pounds of nitrogen should be used.

The ratios of phosphorus and potassium to nitrogen should be about

the same.

Where commercial acreages are

concerned, consult your State experiment station for recommendations.

WATER REQUIREMENTS

For highest yields, figs need a

large, continuous supply of water

throughout the summer. This is

more important for Magnolia and

Brown Turkey varieties, which tend

to bear continuously during the

growing season, than for Celeste,

which produces little fruit in late

summer and early fall.

Rainfall is usually sufficient in

the South to produce a reasonable

crop, even when lack of water in

late summer and fall results in discontinuance of shoot elongation

and fruiting.

The commercial Magnolia orchards are located in areas where

the average rainfall is high and little

irrigation is used, although supplemental irrigation would frequently

be beneficial.

The frequency and the amount of

irrigation vary according to the soil.

Soils that are shallow or less retentive of moisture need more frequent

irrigation. Moisture is adequate if

shoot elongation continues and leaf

size is normal. In lawns, the grass

beneath bushes or trees may wilt

in the heat, while the rest of the

lawn does not. This indicates the

need for water. Some fig trees

grown in lawn grasses need one or

more waterings a week during the

summer. Dooryard trees are sometimes overwatered, and this results

in yellowing and dropping of leaves.

From the standpoint of survival,

figs are surprisingly drought resistant. During severe droughts trees

will shed their leaves before twig

injury occurs and will go into a

drought-induced dormancy. Subsequent rains often result in a late

fall growth, and this growth is likely to be injured by. cold weather.

PRUNING

The main reasons for pruning are

to produce mechanically strong

bushes, to open the bushes to sunlight and air movement, to facilitate

spraying and harvesting, to lengthen

the harvest season, and to make

cultivation easier.

Care should be taken in pruning

to cut back to a bud or lateral growing branch to avoid decay. Pruning differs somewhat with the variety; however, all suckers and lowgrowing lateral branches should be

removed. The center should be

thinned out to permit the entrance

of sunlight and air. This helps to

control leaf and fruit diseases and

makes spraying easier.

From the standpoint of pruning,

figs grown in the South fall loosely
FIG GROWING IN THE SOUTH 19

into two categories: (1) Those that

will not tolerate heavy annual

pruning and (2) those that can be

pruned heavily and still produce

large crops.

The first group includes Celeste,

Green Ischia, Mission, and Hunt.

These varieties, with the exception

of Hunt, branch freely and produce

an abundance of laterals. Since

breba crops are insignificant, vigorous, previous season's wood is not

needed. If the branches are cut

back heavily, the resulting vigorous

sprouts are only lightly productive ;

and yield is severely reduced. For

this group, only a general maintenance type pruning is needed. This

includes heading the tree back

occasionally to keep it in bounds,

an annual thinning out of weak

growth in the center, and removing

dead wood.

The Hunt variety produces long,

unbranched growth, which should

be headed back to make it branch.

The Celeste variety tends to produce a dense bush, and the inside

growth should be thinned out.

The second group of varieties

includes Magnolia, Brown Turkey,

and Kadota. These varieties will

produce good crops even if killed

to the ground. Thus, they can

be pruned severely and still produce

well. The main crop is produced

on new wood, but an appreciable

breba crop will also be produced on

the old wood. Thus, some vigorous

previous season's wood is desirable.

However, with the exception of

Kadota, dooryard trees of these

varieties are best handled similarly

to those of the first group.

Kadota does not branch freely

and often fruits excessively in

relation to the available leaf surface.

Heading back all vigorous growth

from one-third to one-half of its

length results in branching and a

more favorable leaf-fruit ratio.

Commercially, Magnolia trees are

pruned more heavily to facilitate

harvesting and spraying than are

dooryard trees. Also, the harvest

season is lengthened because the

vigorous shoots that result from

heavy pruning continue to grow

longer. A longer harvest period

is important because nearly all of

the crop is canned or made into

preserves, and it cannot be processed economically in a short

time. On the other hand, heavy

pruning reduces total yield considerably, and a smaller portion of

the crop is produced early in the

season when prices are highest.

In years past. Magnolia trees were

pruned back annually to short

stubs. Now, most growers head

back the previous season's growth

about one-third to one-half. This

lengthens the season appreciably

but does not reduce total yield so

drastically as does more severe

pruning. The bushes are kept low

by frequently cutting back to upright growing laterals that arise

from older wood closer to the

ground. Vigorous suckers arising

from below the ground level are

used to replace old leaders that

have become damaged.

CAUSES OF UNFRUITFULNESS

Fig trees generally produce large

crops of fruit every year. When
20 AGR. HANDBOOK 19 6, U.S. DEPT. OF AGRICULTURE

they do fail to produce a crop, it is

usually because of selection of unsuitable varieties, diseases, or unfavorable weather conditions.

Quite commonly, growers in the

South mistakenly purchase varieties that require cross-pollination

(caprification). Figs from such

trees attain appreciable size but

fall before maturity. These trees

should be removed and a suitable

variety of the common (parthenocarpic) type planted.

Fig rust causes the leaves to drop

off; and the fruit withers and fails

to mature, either because of sunburn or lack of food produced by

the leaves.

In deep, sandy soils, nematodes

reduce the vigor of the trees and

fruiting is poor.

The tops of the trees are frequently frozen back. Some varieties fail to produce on the new

sucker wood. Also, the wood is

sometimes damaged but not killed.

Fruit and leaves are formed, but

the leaves are small and the fruit

fails to mature.

During extremely hot periods,

figs of the Celeste variety frequently shed a portion of their

crop prior to maturity. This is

true even when a plentiful supply

of soil moisture is available.

Lack of soil moisture results in

premature fruit-drop and a discontinuance of growth. Because figs

are borne on the new wood, total

yield is reduced if shoot growth is

stopped.

FIG PESTS AND DISEASES

INSECTS AND MITES

The most serious insect pest of figs

in the South is the dried-fruit beetle

or sour bug, Carpophilus spp.

These small, black beetles enter

the fruit cavity through the eye,

and the micro-organisms they carry

produce souring and smut. Selecting varieties that have closed

eyes at maturity or harvesting

before the eyes open affords the

best protection against these

insects.

Two other beetles sometimes

cause damage. The fig beetle Cotinis texana Casey often causes

severe damage in the western part

of Texas. It is fairly large (0.75

to 1.3 inches long), is velvetygreen, and feeds on fresh and dam-

,„-.«»<****''•

PN-1067

FIGURE 19.—Dried-fruit beetle emerging

from the eye of the fruit. This insect

carries souring organisms.

aged fruits. It also excretes a

greasy substance that ruins the

fruit.

The green June beetle or ñg eater

Cotinis nítida (L.) is found

throughout the South but seldom
FIG GROWING IN THE SOUTH 21

causes damage. It is similar to C.

texana but is somewhat smaller

and differs slightly in its markings.

These insects breed under piles

of grass clippings, manure, and

other organic trash. Removing

these breeding places reduces the

population substantially. Flooding the soil for 48 hours kills the

eggs and some larvae of C. texana.

The citrus mealy-bug Pseudococcus citri (Risso) is found in

areas where the winters are mild.

It sucks juice from the fruit and

secretes quantities of honeydew on

which the sooty mold fungus grows.

This fungus excludes light and

hampers leaf function.

Mealy-bugs overwinter in leaf

trash at the base of trees and in

cracks in the bark. They can be

controlled by cleaning up leaf

trash and pruning and burning

infested parts.

Scale insects, present sometimes

in the Gulf Coast area, suck juices

from the plants and cause some

damage. Spraying with a 3-per;

cent dormant oil during the winter

controls them effectively. However, natural predators will usually

control the scale before serious

damage is done. Where a few

small limbs of dooryard trees are

infested, pruning and burning the

infested parts are advisable.

The three-lined ñg-tree borer

Neoptychodes Trilineatus (L.)

sometimes causes considerable damage in Texas and Louisiana. It has

three scalloped white stripes that

extend almost the full length of the

adult beetle. Damage is caused by

the grub, which bores into the tree

limbs, feeds near the surface for

several months, and then burrows

deeply into the wood.

Borers usually attack only weak

or damaged trees. They can be

controlled by maintaining vigorous

trees and bushes and by removing

damaged branches.

The fig mite Aceria ficus (Cotte)

is important as a vector for the fig

mosaic virus. The status of this

mite in the South is somewhat

clouded. An early report indicated the mite to be in Florida, but

the State Plant Board has never

recorded its presence. In the South,

numerous observations indicate that

there is no spread of the disease in

plantings where occasional mosaicinfected bushes are present. This

indirectly indicates the lack of the

fig mite in the South.

NEMATODES

The fig is extremely sensitive to

root nematodes. The most common damage associated with these

tiny worms is the root-knot or galls

caused by Meloidogyne spp.

Other nematodes attacking fig roots

are Pratylenchus coffeae (Zimmermann) Goodey, Trichodorus

Christiej Allen, and Xiphinema

spp. These nematodes result in

various types of damage such as

root lesions, stubby roots, and

root rotting. Because of the root

distortion and rotting, the important functions of water and mineral

uptake and conduction and the

storage of synthesized foods are

reduced. This results in stunting

and decline. The damage may

also permit disease organisms to
22 AGR. HANDBOOK 196, U.S. DEPT. OF AGRICULTURE

enter the plant. In many areas of

the South, nematode damage is so

severe that commercial fig production is not economically feasible.

Sometimes figs are able to produce satisfactorily despite the nematodes. This is commonly due

to clay subsoils. Nematodes are

less prevalent in clay, and that

portion of the roots growing in clay

is damaged less.

Figs planted next to buildings

generally grow exceptionally well.

A partial explanation is that under

buildings, where the vegetation has

been eliminated for several years,

the nematode population declines.

Thus, the fig roots growing there

are damaged less.

Where figs are planted in areas

that are initially low in nematodes,

the trees become established before

the population builds up. This

fact has led to spot soil fumigation

with one of the nematocides.

Several compounds, chloropicrin

(trichloronitromethane), EDB

(ethylene dibromide), D-D (dichloropropene-dichloropropane),

and Nemagon (l,2-dibromo-3-chloropropane), have given good results

experimentally.^ These materials

should be injected into the soil as

a liquid before young trees are

planted. Nemagon is also available in granular form. Because of

the relatively high cost of treatment,

only a 10-foot strip that corresponds

to the tree row is fumigated. For

dooryard trees, an area 10 feet by

10 feet should be treated. The

fumigants do not eliminate nematodes, but they reduce them to a

point where the trees can grow well

and send roots deeply into the soil

before the nematode population

again builds up.

Fumigation is not simple; and,

where commercial acreages or highly

valued dooryard plants are involved,

an expert should be consulted.

One disadvantage of fumigants

is their phytotoxic characteristics.

Two weeks or more must elapse

between time of treatment and

time of planting when fumigants

other than Nemagon are used.

Planting can take place within a

few days after treatment with

Nemagon, but other treatments

have given better preplanting control. Nemagon has also given good

results when used on established

plants.

Another material used on established plants is V-C 13 (0-2,

4-dichlorophynil 0, 0-diethyl phosphorothionate). The material is

not a soil fumigant. It is emulsified

in water and used as a soil drench.

It is one of the safest for use on

established plants and has been

successful for use on lawns and

numerous ornamentals.

Nematode-resistant rootstocks

are available for many plants, but

none of the varieties of edible fig

have been found resistant. Some

closely related species of the edible

fig are nematode resistant, but

none have proved satisfactory as a

rootstock.

2 Mention of specific products does not imply recommendation by the U.S. Department of Agriculture over others of a similar nature not mentioned.
FIG GROWING IN THE SOUTH 23

OTHER PESTS

Bird damage from mockingbirds

and grackles is sometimes serious,

particularly with isolated fig trees.

Where commercial acreages are

involved, organized hunts by bird

control associations help. There

is no satisfactory control for dooryard trees.

Gophers and rabbits, while not

causing widespread trouble, may

cause serious damage in an individual orchard. Gophers can be

controlled by trapping and poisoning. Commercial repellents give

effective rabbit control when

painted on tree trunks. Individual

trees may be protected by wrapping the trunk with wire screen or

by using a paper tree wrap.

DISEASES

Undoubtedly the most widespread

fig disease in the South is fig rust,

Cerotelium fici (Butl.) Arth., a

disease caused by a fungus whose

life cycle is not completely known.

The fungus is believed to overwinter on the fallen leaves from

which the uredospores are carried

to the young, developing leaves in

the spring. These spores germinate

and cause small, yellowish-green

spots on the leaves. The spots

enlarge slightly and turn yellowishbrown, often with a reddish margin.

On the underside of the spots,

pustules are formed from which the

fine, dustlike uredospores are again

emitted. These uredospores result

in additional infection of the new,

tender leaves. Mature tissue is not

infected.

PX-1058

FIGURE 20.—Fig rust. Lesions are on the

underside of the leaf, and sprays must

cover this surface if the disease is to be

controlled.

Infected leaves wither and turn

brown. Severe defoliation often

occurs, preventing proper fruit development and maturation. The

fruit is undersized and tough or

falls prior to maturity.

Fig rust has been controlled for

many years by a 4-4-50 Bordeaux

spray. The spray is applied when

the first leaves have expanded to

full size but have not yet hardened.

Additional sprays are applied to

the later developing leaves at

intervals of 3 to 4 weeks. When

rainfall is particularly heavy and

frequent, spraying at closer intervals

is necessary. It is very important

to spray the undersides of the

leaves as well as the tops and to

cover the newly developing leaves.
24 AGR. HANDBOOK 196, U.S. DEPT. OF AGRICULTURE

time. There is no resistant variety

or rootstock and no known control.

Anthracnose, caused by Glomerella cingulata (Ston.) Spauld. &

Schrenk, is a disease of the fruit

and foliage thatis sometimes serious.

Often, the only damage is the

formation of sunken, discolored

areas on the fruit. At other times

many of the fruits become shrunken

and fall. The affected areas of

the fruit are sunken and gray,

often with pink spore masses in

the center.

Cercospera leaf spot, caused by

Cercospera ñci Heald. 6E Wolf,

sometimes appears in late summer.

Irregular, reddish-brown spots form,

followed by a yellowing of the

leaf and leaf drop.

Several minor diseases found in

the Gulf Coast area are closely

associated with the extremely humid

climatic conditions. Pink blight,

produced by Corticium salmonicolor Berk. 8E Br., can be recognized by the dirty white to salmonpink incrustations of fungal mycelia

on the twig. Thread blight, caused

by Pellicularia kolerga Cke., is

evidenced by dark brown strands or

rhizomorphs that extend along the

stem. Matted foliage hanging

from the twigs and attached only

by the rhizomorphs is an identifying

symptom. Another species of Corticium, C. microsclerotia Weber,

attacks fig trees and causes a

disease known as web blight.

Brownish, dead, and dying areas of

the leaf are covered with extremely

fine strands of rhizomorphs that

may give the leaves a silvery sheen.

FIGURE 21.—Leaves at the base of the

tree were covered with a Bordeaux

spray in June and fig rust controlled.

As shoots elongated, the new leaves

were not sprayed and have fallen

because of fig rust. Leaves at the tips

of the shoots are infected but have

not yet fallen.

So long as an appreciable amount

of new foliage is developing and

the weather is conducive to the

spread of this disease, the sprays

should be continued.

Fruit souring is a very serious

problem brought on by bacteria

and yeasts. It is often accompanied by "smut" caused by the

fungus Aspergillus niger v. Tiegh.,

which discharges masses of black

spores in the cavity of the fruit.

Both souring and "smut" organisms

are carried into the fruit primarily

by the dried-fruit beetle, and controlling the insect controls the

disease.

Fig trees are very susceptible to

cotton root rot, Phymatotrichum

omnivorutn (Shear) Dug. In

some areas of Texas cotton root

rot is the limiting factor. The

roots are destroyed and the tree

or bush withers and dies in a short
FIG GROWING IN THE SOUTH 25

The twigs and sometimes the fruits

are covered with numerous small

brown bodies called sclerotia.

In general, raking up and burning

fallen leaves and fruit, pruning

infected twigs, and avoiding excessively shaded and damp locations will largely eliminate the

various leaf spots and twig blights.

Where fig rust is controlled with

Bordeaux sprays, other fungal leaf

spots and blights are usually controlled also.

The only known virus disease of

figs is fig mosaic. The leaf symptom is a mosaic pattern of light

green areas that contrast sharply

with the normal green of the leaf.

Sometimes the leaves are malformed.

Less pronounced light green spots

may or may not appear on the

fruits. All leaves do not show the

pattern, and usually production is

not noticeably affected. While this

disease is widespread in California,

only isolated cases have been found

in the South. Recently, shipments

of fig trees into Florida from the

Mediterranean area have been destroyed because they carried the

mosaic virus. Florida State Plant

Board officials fear that some of the

many species of ornamental figs

grown in that State might become

infected. Several ornamental species have been infected with the

virus by budding them with buds

from the infected edible type.

This disease is transmitted

through infected cuttings and buds

and by the fig mite Acería ficus

(Cotte).

HANDLING FRESH FRUIT

Ripe figs are extremely perishable

and are difficult to ship and handle

commercially in ordinary channels

of distribution for fresh fruits.

The larger varieties have been

shipped and retailed in small, flat,

wooden containers that hold only

one layer of fruit. The percentage

of loss in retail stores caused by

soft rots of various kinds is high.

Small figs, particularly those of

the Celeste type, have been handled

satisfactorily in pint- and quartsized berry cups. The Celeste

stands up better than most varieties

because it is firm and tends to dry

out somewhat. For local use, it

can be handled with good results

when very ripe.

PROCESSING

Because fresh figs can be kept

only a short time without spoiling,

they are usually processed.

In the arid, irrigated fig areas

of the world, a large portion of the

crop is sun dried and marketed as

whole dried fruits or as fig paste.

The latter product is used largely

in the bakery trade, which constitutes an important commercial

outlet.

In the Southeastern States, figs

are utilized largely as cooked preserves. Drying is not practicable
26 AGR. HANDBOOK 19 6, U.S. DEPT. OF AGRICULTURE

because of the high humidity and

rainfall in this area. Some figs

are also canned, frozen, and candied.

VARIETIES FOR PROCESSING

A good commercial canning variety should have moderately large

fruit with few seeds. In addition,

it should peel easily, remain whole

when cooked, and make a clear,

light-colored product. Magnolia

and Kadota meet all these requirements and are the only varieties

used to any extent for commercial

canning and preserving, although

some Celeste ñgs are preserved

with the stems attached and sold as

a specialty product. All fig varieties

make good preserves for home use.

STAGE OF MATURITY

For canning or preserving. Magnolia figs are harvested while still

firm; but they should not be so

green and immature that the quality

of the finished product will be inferior. As it approaches maturity,

the fruit will change in color from

a dull, dark green to a paler, somewhat mottled green. The fruit appears unripe to the inexperienced

person, but it must be picked at

this stage if it is to be firm enough

to retain its shape in the cooking

process.

For home preserving, figs are

usually picked when fully ripe.

They make very good preserves but

do not remain whole.

PICKING

The fruit is harvested from the

tree with the stem attached.

Pickers wear cotton gloves to protect the fruit and to protect their

hands from the irritating milky

juice. Picking buckets of 2- to

3-gallon capacity are used. The

fruit is transferred from the buckets

to wooden field boxes and transported to the processing plant. To

prevent crushing, rough handling

should be avoided.

PEELING

In commercial practice, the fig

fruit is peeled by the use of lye, and

only the very thin skin of the fruit

is removed. The fruit is placed in

a vat of boiling lye water (1-percent solution) and allowed to remain about 1 minute; 30 to 40

seconds in a 2-percent solution is

also satisfactory. Where a stronger

solution, such as 5 percent, is used,

the time interval is so short that

it is hard to obtain uniform results;

and for this reason the low concentration is preferred.

The maturity of the fruit influences the time required to peel

it by use of lye. Generally, the

riper the fig, the less time is required. It is good practice to

test a few figs in the solution to

determine the time needed for

peeling.

Figs are usually peeled by hand

when making home preserves because of the caustic nature of the

lye solution.

Figs may also be peeled by dipping them in a boiling 2-percent

sodium bicarbonate solution for 15

to 25 seconds, depending on the

stage of maturity. The resulting

product will be smooth and yet ¡

have a firmer texture than fruit \

peeled in lye.