Fresh figs are a highly perishable fruit with a very limited shelf life. Consequently, the development of innovative strategies at both the preharvest and postharvest stages is essential to enhance their quality and extend their shelf life. This study aimed to evaluate the postharvest performance of fresh figs (cv. Calabacita) treated preharvest with oxalic acid (OA) via foliar spraying at 1.2 L per tree at two concentrations (1 and 2 mM), applied either twice or three times. Figs were harvested at commercial maturity and stored for 10 days at 1 °C and 90% relative humidity in darkness, with sampling carried out at 0, 3, 7 and 10 days. At each sampling point, physiological, physicochemical, and bioactive parameters were assessed, and an analysis of variance was performed to determine differences among OA treatments. The findings showed that the effectiveness of OA depended on the number of applications, with two preharvest sprays providing the most favourable outcomes. OA at 2 mM significantly reduced weight loss, respiration rate, and ethylene production compared with controls and increased titratable acidity. Furthermore, all OA treatments enhanced the antioxidant activity of the fruit, improving both enzymatic and non-enzymatic antioxidant activity, as well as total phenolic content. This suggests improved stress tolerance supported by lower cell wall oxidation at the end of cold storage. In conclusion, two preharvest applications of oxalic acid effectively contribute to maintaining fruit quality and extending the storability of fresh figs during cold storage.

Almond (Prunus dulcis) is a highly nutritious nut, rich in unsaturated fatty acids, fibre, and bioactive compounds such as tocopherols, phenolic compounds, and carotenoids. Processing methods commonly applied in the almond industry, including blanching and roasting, may modify the nutritional composition and bioactive profile of the kernels. Therefore, the aim of this study was to evaluate the effect of blanching and roasting on the nutritional composition and bioactive compound content of the ‘Largueta’ almond variety. Three forms were analysed: raw almonds with skin, blanched (peeled) raw almonds, and roasted almonds, with their chemical composition, lipid profile and bioactive compound content being examined. The data obtained indicated that raw almonds with skin showed higher levels of fibre (12.16 g/100 g), phenolic compounds (66.35 mg gallic acid/100 g), and β-carotene (65.88 µg/100 g). Roasted almonds contained lower amounts of phenolic compounds (42.87 mg gallic acid/100 g), tocopherols (7.64 mg α-tocopherol/100 g and 1.99 mg γ-tocopherol/100 g) and essential amino acids such as tryptophan (1.23 g/100 g protein) and lysine (3.22 g/100 protein). Blanching, by removing the skin, significantly reduces fibre (7.52 g/100 g) and carotenes (26.60 µg β-carotene/100 g). With regard to fatty acids, the main components of nuts, oleic acid predominated in all samples (>65%), with no significant changes due to processing. Thermal treatments modify the composition of almonds. Roasting concentrates some nutrients but reduces antioxidants, while blanching mainly affects fibre content. Therefore, the consumption of raw sweet almonds with skin is recommended to preserve their nutritional and antioxidant benefits, or to subject them to moderate heat treatment.

The fig tree (Ficus carica L.) is one of the oldest cultivated fruit trees in the Mediterranean region and represents an important genetic resource for both traditional and emerging production systems. Despite its agronomic and economic relevance, modern fig breeding remains limited, and large-scale phenotypic evaluations across Mediterranean germplasms are still scarce. The objective of this study was to assess phenotypic diversity and identify key agronomic traits relevant for fig breeding. A total of 257 female fig genotypes conserved in germplasm banks located in Spain, Turkey, and Tunisia were used. Over two consecutive seasons (2021 and 2022), a total of 27 morphological, phenological, and pomological traits were assessed according to the International Union for the Protection of New Varieties of Plants (UPOV) descriptors for fig (TG265/1), with 23 phenotypic traits retained for statistical analyses. Linear mixed models were used to estimate marginal means and to partition genetic and environmental variance, while multivariate analyses and trait correlations were employed to explore the structure of phenotypic diversity. The germplasm exhibits remarkable variation in productive type, reproductive behaviour, harvesting date, and fruit quality traits. Harvesting date spans nearly three months. Fruit weight ranges from 11.7 to 134.5 g, total soluble solids from 9 to 39 °Brix, and maturation index values reached high levels, indicating pronounced sweetness during fruit ripening. Most genotypes showed high skin scratch resistance, absence of cracking at maturity, and medium or small ostiole size, highlighting the presence of ideotypes specifically suited for fresh market production. Heritability estimates indicate strong genetic control of key traits, such as fruit weight, fruit size, and total soluble solids, highlighting their suitability for selection in breeding programs. Stakeholder prioritisation further confirmed the relevance of fruit size, sweetness, firmness, and ostiole characteristics, helping to identify best genotypes for breeding and agronomic purposes. Overall, this study demonstrates the value of Mediterranean fig germplasm as a reservoir of valuable agronomic and commercial traits and provides a robust phenotypic framework to support future breeding, conservation, and cultivar selection strategies.