Which varieties benefit the most from pollination?

oat said:
I would go as far as to say that all berry type figs are better with pollination. I don’t have any spoiled from the wasps. My orchard is really dry and moderate enough, that spoilage is not an issue. I would imagine that hand pollination introduces more pathogens especially if fluids are involved.

I agree that the atreano family and Emalyn Purple become top-tier with pollination. BG is definitely much better pollinated too!
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With the wasps, I was thinking of things like endosepsis and other fungal/bacterial issues that can happen with wasp pollination. Not because of the wasp, but because of contaminated pollen. I have had a lot of issue with it in some years.

Yes, definitely, I think of that liquid going in and suspect it could lead to some odd things happening in the fruit, especially since it’s not technically meant to have liquid inside of it.
 
RosyPosy said:
With the wasps, I was thinking of things like endosepsis and other fungal/bacterial issues that can happen with wasp pollination. Not because of the wasp, but because of contaminated pollen. I have had a lot of issue with it in some years.

Yes, definitely, I think of that liquid going in and suspect it could lead to some odd things happening in the fruit, especially since it’s not technically meant to have liquid inside of it.
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Endosepsis I think is more of a problem if the tree is overwatered. I do get aborted figs, but very small percentage. I think whatever figs damaged drop pretty quickly, since we are so dry. My figs are almost dry farmed. They are on volcanic clay and I don’t supplement them too much.
 
Hand pollinating is a lot like grafting. Keep everything clean for success. With hand pollinating you can inspect each Capri before using it's pollen. With wasp you do not get this option. Many pros and cons of wasp and hand pollination. But the bottom line is. Pollen makes most figs taste better.
 
oat said:
Endosepsis I think is more of a problem if the tree is overwatered. I do get aborted figs, but very small percentage. I think whatever figs damaged drop pretty quickly, since we are so dry. My figs are almost dry farmed. They are on volcanic clay and I don’t supplement them too much.
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I’m not usually guilty of overwatering my trees, probably more of the opposite, though maybe that could be said of the caprifig the pollen came from depending on its circumstances. But I had issues with endosepsis in years when it was cooler and rains or fog at certain periods during fruit formation.

I do think using ferments and contributing to a healthier canopy biome help to prevent it though. I had zero endosepsis last year, though it was more of a normal season anyhow.
 
RosyPosy said:
I’m not usually guilty of overwatering my trees, probably more of the opposite, though maybe that could be said of the caprifig the pollen came from depending on its circumstances. But I had issues with endosepsis in years when it was cooler and rains or fog at certain periods during fruit formation.

I do think using ferments and contributing to a healthier canopy biome help to prevent it though. I had zero endosepsis last year, though it was more of a normal season anyhow.
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Yeah, if it’s foggy where the caprifig trees are, that’s usually bad news. My caprifig trees are on the mountains, so never get fog during the wasps season except overnight hrs but the fog is usually high and not wet
 
RosyPosy said:
With the wasps, I was thinking of things like endosepsis and other fungal/bacterial issues that can happen with wasp pollination. Not because of the wasp, but because of contaminated pollen. I have had a lot of issue with it in some years.

Yes, definitely, I think of that liquid going in and suspect it could lead to some odd things happening in the fruit, especially since it’s not technically meant to have liquid inside of it.
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I was wondering about the amount of liquid as well.....most seem to pump them up till water flows out......also some use sugar some don't...would sugar have an impact on bacterial issues?
 
DELFIG said:
I was wondering about the amount of liquid as well.....most seem to pump them up till water flows out......also some use sugar some don't...would sugar have an impact on bacterial issues?
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Sugar could be fuel but not the cause, many figs took 1-3cc at most for larger figs. Many much less than 1cc and it was completely absorbed within a couple days. The water is not there at all even a couple days later so it’s not likely the water or the sugar but from the needle pushing in bacteria from the ostiole into the fig.
 
Bofig said:
Sugar could be fuel but not the cause, many figs took 1-3cc at most for larger figs. Many much less than 1cc and it was completely absorbed within a couple days. The water is not there at all even a couple days later so it’s not likely the water or the sugar but from the needle pushing in bacteria from the ostiole into the fig.
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Hey Blake;

Would you trial some with and without sugar? It is something I want to try.....but my Capri figs are years away....
 
DELFIG said:
Hey Blake;

Would you trial some with and without sugar? It is something I want to try.....but my Capri figs are years away....
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I definitely could try it, although I had great results without. The idea was the sugar helps with suspension but what I found was allowing the pollen to absorb water for a few minutes before use, after 10-15 minutes and the pollen was fully saturated it suspended really well without an added emulsifier. If you’d like I could still try it and mark one batch as sugar and the rest without to see.
 
Bofig said:
I definitely could try it, although I had great results without. The idea was the sugar helps with suspension but what I found was allowing the pollen to absorb water for a few minutes before use, after 10-15 minutes and the pollen was fully saturated it suspended really well without an added emulsifier. If you’d like I could still try it and mark one batch as sugar and the rest without to see.
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Awesome!....Look forward to it....:)
 
DELFIG said:
I was wondering about the amount of liquid as well.....most seem to pump them up till water flows out......also some use sugar some don't...would sugar have an impact on bacterial issues?
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I don’t think it would necessarily. Sugar is one that actually can act as a preservative and stop negative microbial growth in some cases. It could potentially contribute to fermentation though.

It does help to suspend the pollen because otherwise it wants to clump and sink. You have to keep on shaking it while pollinating, otherwise it is unevenly distributed. The type of water you use has a bearing on that as well. Distilled or RO water is preferred. Water with a lot of minerals can impact suspension, and chemicals are not desirous for taste.

There are other methods that do not involve water, but they may not evenly pollinate a fig. The water helps it to flow around inside. The dry methods require a little more awareness of getting it in there.
 
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