Investigation of local Italian varieties of Ficus carica L.: morphological, physicochemical and aromatic characterization.

Mediterranean fig (Ficus carica), is one of the earliest cultivated fruit trees, it is a classical fruit tree of Mediterranean region, where is concentrated more than 80 % of production. The fruit is an important resource of the MD and it is consumed fresh, dried, and processed. In recent years, fig has been gaining increasing attention, for the fruit's nutritional properties and exceptional resilience to climate change. Among fruit trees, the fig is recognised as an extremely polymorphous species with a rich varietal platform. The Italian fig germplasm consists of a large number of cultivars, more than 300. This number is approximate; there are many genotypes that are still poorly known and studied that may possess interesting agronomic traits, especially in terms of response to climate change. Therefore, it is necessary to characterize the local germplasm to identify genotypes with desirable traits. Aim of this study was to describe Italian fig cultivars through fruit morphological parameters, physicochemical characteristics, and aromatic profiles. 11 pomological parameters, physicochemical characteristics (TSS, pH, and TA), and flavor profiles (HS-SPME/GC-MS analysis) of the pulp and peel were evaluated on fruits of 15 varieties of Ficus Significant differences were observed in fruit pomological traits, as well as in the physicochemical paremeters and the aroma profiles. Volatile compounds detected in flesh and skin being distributed by distinct chemical classes: aldehydes, alcohols, ketones, esters, monoterpenes and sesquiterpenes. All varieties presented a similar volatile profile, although with different intensities between the varieties. Peels exhibited a greater number of volatile compounds, especially for sesquiterpenes, compared to the pulps. The results obtained highlight that among the fig varieties studied, some exhibit superior morpho-chemical characteristics; these could be used in breeding programs and in the establishment of commercial orchards.