Ripening Dynamics and Optimal Harvest Timing of ‘Fantastico’ and ‘Femminello’ Bergamot Fruit
2025
Rocco Mafrica | Alessandra De Bruno | Davide Leo Mafrica | Cristina Merlo | Antonio Gattuso | Marco Poiana
Bergamot was traditionally grown for its essential oil, but recently, the juice’s health benefits have increased consumer demand. The need to understand how fruit characteristics change during growth and ripening is essential for optimizing the yield and market attractiveness in order to select the best harvest time, understanding when the fruits have reached the best quality and carpometric characteristics. Currently, the knowledge on this topic is very limited. The aim of this study was to evaluate the ripening changes in Fantastico and Femminello bergamot cultivars in the traditional bergamot growing area in the province of Reggio Calabria (Southern Italy). Physico-chemical changes in fruits were evaluated from 200 to 410 days after full flowering (DAFB) through field observations and laboratory evaluations. The fruit drop remained low up to 290 DAFB, while the fruit weight increased to 350 DAFB. By mid-December, the peel of both cultivars had turned completely yellow. The juice yield progressively increased up to 260 DAFB, maintained levels higher than 50% for another two months and then decreased. To maximize quantitative production, the harvest should not occur before 260 DAFB for the Femminello cultivar and 290 DAFB for the Fantastico cultivar. However, delaying the harvest beyond 350 DAFB is not recommended, as it results in significantly reduced yields. The period between 260 and 320 DAFB also appears to be the ideal time for enhancing the qualitative characteristics of bergamot fruits.
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