Fig Varieties Research Articles

Antioxidant Activity and Effectiveness of Fig Extract in Counteracting Carbon Tetrachloride-Induced Oxidative Damage in Rats.

Figs are the edible fruits of the fig tree, Ficus carica L., that have been used for centuries for human consumption and in traditional medicine, to treat skin problems, inflammation, and gastrointestinal disorders. Our previous study investigated the presence of phenolic compounds in aqueous extracts of two Algerian popular fig varieties, azendjar (Az) and taamriouth (Ta), as well as their in vitro antioxidant activity. In this study, we assessed hydroethanolic extracts of these fig varieties. The total phenolic content was measured, along with the phenolic profile. Rutin was determined to be the dominant phenolic compound, followed by vanillic acid, 3,4-dihydroxybenzoic acid, quercetin, 4-hydroxybenzoic acid, rosmarinic acid (in Az only), and cinnamic acid. The antioxidant activity of the extracts was evaluated both in vitro (DPPH and FRAP assays) and in vivo, in rats intoxicated with carbon tetrachloride. In all assays, the fig extract-especially the dark-peeled fig variety azendjar-showed antioxidant potency. The administration of fig extract resulted in a reduction in liver damage, expressed by both different biochemical markers and histopathological study (less degraded liver architecture, reduced fibrosis, and only mild inflammation). A dose-dependent therapeutic effect was observed. The extract from the dark-peeled fig variety, Az, was characterized by a higher phenolic content and a stronger antioxidant activity than the extract from the light-peeled variety-Ta. Our study justifies the use of figs in traditional healing and shows the potential of using fig extracts in natural medicines and functional foods.

First report of virus detection in Ficus carica in Austria

Ficus carica is one of the most ancient cultivated crops, and is grown mainly in the Mediterranean region. In Austria, due to milder winters and longer warm periods than normal, figs are becoming more productive and popular among private growers. For future propagation of some fig varieties, the phytosanitary status of eight fig accessions, representing four Austrian genotypes maintained in a varietal collection plot, was investigated using PCR assays for presence of eight fig-infecting viruses. The four fig trees were infected with fig mosaic virus (FMV), fig badnavirus 1 (FBV-1), fig leaf mottle-associated virus 1 (FLMaV-1), fig mild mottle-associated virus (FMMaV) and fig fleck-associated virus (FFkaV); whereas fig leaf mottle-associated virus 2 (FLMaV-2), fig latent virus 1 (FLV-1) and fig cryptic virus 1 (FCV-1) were not detected. The sequences of PCR amplicons obtained from different viruses and samples showed greatest nucleotide variability of 0.5% for FBV-1, 12% for FLMaV-1, 16.3% for FMV, 14% for FMMaV, and 15% for FFkaV, when compared to their homologues in GenBank. A phylogenetic tree for FMV constructed based on partial RNA1 sequences showed that the Austrian isolates were most closely related to previously described Spanish and Greek isolates. The different symptoms observed in the tested trees were mainly in similar to with those reported for FMV, the agent of fig mosaic disease. This is the first report on the presence of fig mosaic-associated viruses in Austria.

A Cultivar Attribute Database Derived from Ira J. Condit (1955): “Fig Varieties: A Monograph”

During California’s broad experiment with fig cultivation, Ira J. Condit became known as the “High Priest of the Fig.” Herein is a large set of fig attributes deemed agriculturally important by Ira J. Condit in his 1955 monograph. The attributes are divided into five categories and distributed across 717 cultivars. All data and software source code have been made available publicly on Figshare.

К НАУЧНЫМ ОСНОВАМ СОЗДАНИЯ ЦИТРУСОВЫХ «ДЕРЕВЬЕВ САДОВ»

The main breeding techniques used in the 50s of the 19th century by breeder F.M. Zorin – creator of the Friendship Tree, candidate of agricultural sciences (1944), are considered. Fyodor Mikhailovich developed valuable varieties of mandarin oranges, grapefruits, lemons, plums, figs, and hazelnuts. Author of more than 40 scientific papers. He was awarded the State Prize for the creation of new varieties of fruit plants. This article shows theoretical research and practically used methods for breeding new varieties of citrus fruits. The basis of his research was vegetative hybridization (from Greek “hybris” – inbreeding) – the production of hybrids by grafting. Zorin F.M. paid a special role in the breeding work to “tree gardens”, which were of both scientific and industrial importance. Fruits from such a tree could change shape, size, color and ripening time. At the same time, he paid attention not only to the selection of the scion, but also the rootstock. As a result, such a tree had many trunks, and the crown consisted of numerous varieties and species of three genera – Citrus, Fortunella, Poncirus of the Rutaceae family. Almost the entire Pomeranian subfamily (Aurantioideae) grafts onto each other and is highly compatible. It is important to take into account varietal characteristics: timing of flowering and ripening, as well as their biology. The main advantages of citrus «tree-gardens» are the saving of garden space, the aesthetic appearance of the trees and originality, as well as the ability to obtain more varieties per unit area.

Evaluation of viability and germination of pollen grains of three local caprifig cultivars and their effect on some characteristics of fig fruits (Ficus carica L.)

This research was carried out in fig fields in the village of Kafar-Jales, in the north of Syria. The analyses were conducted in the laboratories of the Faculty of Agriculture at Idlib University during the 2022 farming season, to evaluate the viability and germination of three local varieties of Caprifig (Bunduqi, Azraq, Panjani). The morphological characteristics, the date of the exodus of insects (Blastophaga psenes) from male fruits, the quantity of pollen, and the percentage of germination and viability were studied on four nutritive media at a temperature of 27°C. The measurements were taken after 24 h, 48 h, and 72 h. These three pollinators were used to pollinate three varieties of edible figs (white Satehi, Safrawi, and Habashi) to study the effect of pollen source on the productive characteristics of edible fig fruits. The result showed significant superiority of the Bunduqi cultivar over the rest of the cultivars in traits of the fruit’s early ripening, pollen quantity, and date of departure of insects. The Azraq cultivar is found to be superior to Bunduqi and Panjani cultivars in the germination rate of pollen at all stages of the experiment and in all used media. The addition of stigma flower extract in culture media increased germination percentage by 35% for all studied Caprifig cultivars. The addition of 10% sucrose in the cultivation environment increased the percentage of pollen germination by 20%. The cultivars that were inoculated with the Panjani pollinator outperformed the characteristics of the length, diameter, and weight, demonstrating that the fruit’s quality characteristics are affected by the genotype of the pollinator used. The results of this research can be beneficial for both fig growers and plant breeders, as they help to select the best pollinators and contribute to the development and improvement of the quality of the cultivated fig fruits.

Replenishment of the bioresource collection of the Subtropical Scientific Centre with varieties of own selection

These studies were conducted in the humid subtropics of the Krasnodar Region. The bioresource collection of the Subtropical Scientific Centre is preserved, mobilized, and maintained in living form, comprising 800 varieties of subtropical crops and over 2,000 ornamental flowering plants. The main methods of replenishment are introduction and breeding of new varieties, the value of which lies in their adaptability to local growing conditions. As a result of breeding research at the Centre, 277 varieties of tea, persimmon, mandarin, feijoa, azimina, hazelnut, fig, strawberry, peach, plum, apple, pear, pelargonium, hippeastrum, freesia, anemone, chrysanthemum, gerbera, tulip, primrose, and peony have been obtained. Over the past 6 years (2019–2024), the collection has been supplemented with new varieties resistant to major environmental stress factors, which have high yield, fruit quality, productivity, and ornamental value. In the State Register of Breeding Achievements approved for use, 73 varieties are registered, including 65 varieties of flowering plants and 8 subtropical fruit and nut crops.

Effect of peeling, filling medium, and storage on the antioxidant activity and phenolic compounds of canned figs (Ficus carica L.)

The fig fruit, which has a short seasonal availability due to its perishable nature, was subjected to a canning process, and the effects of canning on phenolics and antioxidant properties were evaluated. For this purpose, the most popular fig varieties grown in Türkiye, namely Sarilop (yellow coloured) and Bursa Siyahi (dark purple coloured), were canned in different filling mediums such as syrup, water, and fig juice, as peeled or unpeeled. The canned figs were also stored at room temperature for 12 months, and the changes in phenolics and antioxidant properties during storage were determined. The canning process preserved a great part of the phenolics and antioxidant capacity. After canning, the Sarilop figs experienced a minor reduction in their total phenolic content, whereas no significant change was observed in the total phenolic content of the Bursa Siyahi figs. The total antioxidant activity of the figs increased by canning, which was observed more clearly for the unpeeled Bursa Siyahi figs. At the end of the storage, both Sarilop and Bursa Siyahi figs canned with fig juice had higher total phenolics, total antioxidant activity, and individual phenolics than the figs canned with other filling mediums. During the 12-month storage period, the most stable phenolic compounds found in the canned figs were rutin and gallic acid. However, the monomeric anthocyanins of the Bursa Siyahi figs were negatively affected by the storage and canning process.

A study on Standardization of Value-added Products of Fig Fruits Grown in Ballari District of Kalyana, Karnataka, India

The fig fruit, Ficus carica L., (Moraceae family) is one among the major fruit crops grown in Ballari district of Kalyana Karnataka. Due to rapid respiration rate and significant ethylene production fruits are climacteric and extremely perishable. Among the three varieties namely Ballari, Daenna, and Turkey brown are grown in Ballari District, Ballari variety covers larger area. Although growing fig is a year-round farming activity in the region, there are just a few fig processing technologies available to adopt. ICAR-Krishi Vigyan Kendra, Ballari conducted a study to develop novel value-added products using fig varieties grown in the district. Processes to make dry fruit fig burfi and fig-banana rolls were standardised and nutritional value of the standardised products were analysed. The results showed fig dry fruit burfi made from Ballari variety having high protein (12.78g), calcium (17.45mg) and iron (6.0mg) content compared to other two varieties. Fig banana rolls made from Ballari variety also showed higher total mineral content (2.06g), fibre (1.62g), protein (0.70g) and carbohydrates (81.26 g) compared to other two varieties. After 60 days of storage, an organoleptic evaluation and microbiological analyses were carried out. Dry fruit burfi and fig-banana rolls made from Ballari variety were shown to be more nutrient-dense and performed better in organoleptic test when compared to those made with other varieties. Microbial loads test after 60 days of storage period showed the total plate counts below the permissible IFSA (International Flight Services Association) requirements for fig burfi and fig banana rolls made of all the three varieties. None of the products had any mould or yeast. The study revealed the value added products made from Ballari variety fig are more nutritious than that made with other two varieties grown in the district.

The Antioxidant and Antimicrobial Activities of Two Sun-Dried Fig Varieties (Ficus carica L.) Produced in Eastern Morocco and the Investigation of Pomological, Colorimetric, and Phytochemical Characteristics for Improved Valorization

The eastern region of Morocco is renowned for the production of two varieties of figs, Ghoudane (GD) and Chetoui (CH), which are characterized by their high productivity and quality. To ensure a profitable selling price, producers often dry these figs, a process that not only increases their storage capability but also enhances their nutritional and health benefits. The aim of this study was to investigate the composition and potential health benefits of dried GD and CH figs. The findings of this study reveal that both varieties of dried figs have a rich composition of sugars, lipids, proteins, vegetable fibers, vitamins, minerals, polyphenols, and other nutrients. Moreover, both GD and CH figs that have been sun-dried meet the United Nations Economic Commission for Europe’s standard in terms of dry matter and diameter. However, their marketability and commercial quality as dried figs are only classified as Category I or lower-caliber figs. In terms of color, CH figs are lighter and brighter than their GD counterparts, making them more appealing to consumers. Furthermore, this study investigated the extraction of polyphenols and flavonoids from both dried fig varieties using different solvents. Distilled water was found to be the best extraction solvent for polyphenols in both varieties, with GD figs showing a higher content (483.6 mg GAE/100 g) than CH figs (408.3 mg GAE/100 g). Meanwhile, ethanol was found to be the best extraction solvent for flavonoids, with GD figs (180.2 mg of QE/100 g) showing a higher content than CH figs (122.9 mg of QE/100 g). In addition, the majority of the extracts, particularly the ethanol extracts, showed high efficiency against the tested bacteria and yeast. Notably, dried GD figs had higher amounts of total phenolics, total flavonoids, and antioxidant and antimicrobial activities compared to dried CH figs. The study also revealed high correlations between phytochemical content and both antioxidant and antimicrobial activities. In conclusion, this study highlights the nutritional and health benefits of dried figs, particularly the GD variety, and their potential as a natural source of antimicrobial compounds. The findings suggest that dried figs could be an alternative source of natural antimicrobial agents for various applications in the food, pharmaceutical, and cosmetic industries.

Morphometrics and structural changes of fig (Ficus carica L. var. Ipoh Blue Giant) syconium during growth, maturation and on-tree ripening

There has been almost no research on fig (Ficus carica) syconium growth and ripening in tropical countries. Therefore, a study using the fig variety Ipoh Blue Giant grown in the Malaysian tropical climate was conducted to determine its physico-chemical characteristics and cellular structure during growth and on-tree ripening. The fig bud was tagged, and its development was monitored weekly from the 1st week after bud emergence (WAB) until syconium senescence. Upon observation, the fig took 12 weeks to develop from a tiny bud into a mature syconium, followed by five (5) days of on-tree ripening before senescence. Based on the fruit size (diameter, volume and weight), the fig exhibited a double sigmoid growth curve with a rapid increase in size during the first four (4) weeks of growth and ripening. Based on its physiological characteristics, the fig demonstrated a climacteric respiration pattern with increased carbon dioxide and ethylene emission on day 1 of on-tree ripening. The green colour of the fig syconium gradually disappeared and turned red as it ripened. The pulp firmness increased as WAB progressed but significantly decreased as ripening occurred, although there were no changes in the total pectin content. The soluble solids concentration of the developing fig was stagnant but increased during ripening and aligned with glucose and fructose contents. The titratable acidity of the fig initially increased as WAB progressed but decreased as it ripened, while the fig pH displayed an inverse trend to the titratable acidity. Overall, the changes in the fig's cellular structure during growth and ripening aligned with its size.

Characterization of twenty-two fig cultivars (Ficus carica L.) collected in north-eastern Algeria

There is a significant lack of information and research about Algerian figs, whether for varietal characterization, preservation or enhancement of this genetic resource. The fig tree (Ficus carica L.) is one of the oldest cultivated fruits in the world. Algeria is among the first Mediterranean countries producing figs. The evaluation of the ITAFV collection will allow the establishment of a database for the identification of ecotypes of interest for the direct development of the species and its future use in variety breeding programs. Morphological characterization and pomological evaluation were studied on the basis of the methodology established by IPGRI and CIHEAM, 2003 during three seasons (2012, 2013 and 2014). The phenotypic variability of the twenty-two cultivars shows the richness of the fig heritage of the ITAFV collection, Skikda (Algeria). The hierarchical classification based on the morphological descriptors of the leaf and the fruit has clearly revealed the importance of these parameters in the discrimination of fig varieties. The morpho-pomological characters used for the leaves and fruits indicated a fairly significant genetic variability between the cultivars studied with a relatively high degree of polymorphism.

Morphological Characterization of Some Local Varieties of Fig (Ficus carica L.) Cultivated in Southern Italy

Figs (Ficus carica L.) are ancient fruits of the Mediterranean basin. In Southern Italy, they are particularly important in the traditional course of local cuisine. In Southern Italy, fig trees are rarely cultivated in specialized orchards but are present in association with other fruit trees (for example, olive, almond, pear, pomegranate, and grapevine). These mixed orchards are particularly important in the traditional agroecosystems of the south of Italy. This study reports preliminary results on the local fig variety’s leaf morphological characterization, aiming to elucidate the presence of synonymousness or homonymy for in situ and ex situ conservation and further exploitation. A field survey was carried out during the summer of 2018 in some areas of the Basilicata district. Thirty local putative varieties were collected, and each of them was identified by GPS coordinates and recorded photographically. Moreover, they were cataloged with the name of the Municipality of origin, year, details of growing location (main crop, mixed orchard, gardens, and single plants), approximate age, and the local name supplied by the donor. All relevant information was included in the accession code. Leaf samples were collected from each accession from medium-length shoots. A digital image of each leaf sample was captured using a digital camera. Leaf morphometric traits were recorded using ImageJ and statistically analyzed using the software PAST 4.11 to discriminate among fig accessions. The multivariate morphometric approach applied correctly classified more than 90% of the leaves and helped to discriminate among accession. Moreover, linear discriminant analysis helped to recognize the presence of different synonymousness and homonymy of different accessions. The results revealed that measured leaf morphometric aided by image analysis could be a simple and inexpensive accessions classification tool.

How To Identify The Quality Figs?

Fig production is carried out in a very limited number of countries in the world, and accordingly, the number of countries producing dried figs is quite low. In this study, a small scale tunnel type greenhouse model dryer was designed and manufactured. In this study, the process of drying figs with hot air was carried out by using a combination of uninsulated greenhouse and collector system. Sarılop fig variety was chosen as the food to be dried. The experiments were carried out in Aydın in August 2021. Drying parameters were determined for figs. In addition, the figs offered to the market throughout the province were examined, the practices that should be done to prevent drying damage in figs were determined, and the answer to the question of how to understand quality figs was sought. In the preparation of the study, the studies of the provincial directorate of agriculture, TÜİK reports, visual and printed documents were also examined.

Figs (Ficus carica L.) Used as Raw Material for Obtaining Alcoholic Fermented Beverages

The fig tree is one of the oldest species cultivated by mankind. In spite of having high nutraceutical value and a pleasant taste, the fig is not a widely cultivated fruit. Furthermore, figs are extremely perishable, therefore they are usually sold as dried fruits rather than fresh. To harness this valuable fruit, other derived products should also be considered. For instance, the production of alcoholic beverages fermented from figs comes in response to the interest of producers to capitalize on these fruits in other ways than as fresh or dried fruit or jam. The present research focuses on the possibility of obtaining marketable fermented beverages made from three fig varieties cultivated in southwestern Romania. The aim of the study was to provide an optimized technological process for the production of alcoholic beverages fermented from fresh figs and to assess their quality and acceptability. The products were obtained in triplicate from each fig variety and their quality was assessed by determining their main chemical parameters, as well as their sensory properties. This research provided valuable information regarding the technological process to be applied for fig fermented beverages, processes which can still be further refined to better meet the consumer demand.

HPLC-DAD profile of phenolic compounds and In vitro antioxidant activity of Ficus carica L. fruits from two Algerian varieties

Ficus carica L., commonly known as the fig tree, is a plant belonging to the Moraceae family whose fruits are traditionally used for edible and therapeutic purposes. The study aimed to investigate the lyophilized aqueous extracts of two native Algerian fig varieties, azendjar (Az) and taamriouth (Ta), as a potential source of antioxidant compounds for possible use as ingredients in pharmaceuticals or nutraceuticals. The HPLC-DAD analysis revealed the presence of two phenolic acids (3,4-dihydroxybenzoic acid and vanillic acid) and two flavonoids (rutin and quercetin) at levels 3.67, 4.80, 84.16, and 6.87 µg/g respectively for Az variety extract, and 6.90, traces, 7.46 and 3.37 µg/g respectively for Ta variety extract. Total phenolic content was determined using the Folin-Ciocalteu method at levels 951.06 ± 61.08 and 730.88 ± 45.25 GAE mg/100 g of the dry extract. In contrast, the total flavonoid content was determined using Christ-Müller's method at levels 428.34 ± 15.42 and 307.63 ± 7.94 QE mg/100 g of dry extract in the Az and Ta varieties, respectively. The total polyphenolic content of the extract may be responsible for its antioxidant action. The gathered results indicate that the extracts from the dark peel fig variety – azendjar, are characterized by a higher content of phenolic and flavonoid compounds and antioxidant activity than the extract from the light peel variety – taamriouth. In conclusion, the conducted studies and in vitro assays indicate that the studied extracts are a source of natural antioxidants and can be considered functional raw materials for producing food supplements and pharmaceuticals.

Sarılop incir çeşidinde farklı budama yoğunluklarının gelişim ve meyve kalitesi üzerine etkileri

Objective: The objective of this study was to reveal the effect of pruning intensity in terms of yield and quality in dried fig cultivation in winter pruning, one of the important techniques in fruit production. Material and Methods: Winter pruning (B3=3 buds/shoot, B5=5 buds/shoot, B7=7 buds/shoots) and two separate control applications (Bk (no pruning) and B0 (no tip taking application)) were performed at five different bud intensities in Sarılop fig varieties. Results: When dried fig fruit was examined as scrap, cracked and normal fruit, normal dried figs were found to be 74.49% for the B7 application. Total dried fruit yield was 11.34 kg/tree with highest B7 application and lowest 6.91 kg/tree with B3 application. According to the quality classification of the normal fruit, B7 has an Extra Grade product of 60.95%, followed by B5 with 55.58%, and the lowest was in Bk with 16.49%. Conclusion: Pruning trees at 7 buds/shoot stage came into prominence in terms of yield and quality. Likwise, all of the other pruning applications were successful in terms of quality as compared to control applications.

Phenological Development Stages and Effective Temperature Total Demand in Bursa Siyahı Fig Variety

Temperature is one of the ecological factors limiting yield and quality in the care of the region where fig will be grown, as in many fruit species. The effective temperature total demand is one of the important parameters in determining the cultivation potential of a fruit species in any region. Temperature values are needed for the establishment of new orchards in the commercially important Bursa Siyahı fig variety. This study was carried out with the aim of determining the effective temperature total demand of Bursa Siyahı fig variety in Aydın conditions between the years 2019-2021. Although the sum of the effective temperature from bud burst to main crop ripening date on years, it was between 1314 oC-days, and the average of three years from bud bloom to leaf fall was 2506.18 oC-days. According to the BBCH scale, the main crop ripening date was 207 ± 2 days and 219 ± 2 days, although it varied between years. The total effective temperature during the harvest period was 1.040,07 oC-days, on average over three years. Optimum climate values should be taken into account in the garden facilities to be established in different regions with the table Bursa Siyahı fig variety, which has a high export value and economic importance.

Correction to: Peel colour and flesh phenolic compounds at ripening stages in pollinated commercial varieties of fig (Ficus carica L.) fruit grown in Southern Europe

Line 10: The sum of anthocyanins reached 95.2 mg 100 g−1 fw in the dark-peel ‘MM’ at S4, corresponding to a surface colour with a hue angle value of 6.48, rendering the peel an edible part of high nutritional value.

Phenotypic polymorphism, pomological and chemical characteristics of some local varieties of fig trees (Ficus carica L.) grown in Eastern Morocco

The fig tree (Ficus carica L.) is one of the earliest fruit trees cultivated in Morocco, especially in the north-eastern region; which is growing inextricably linked to our social and cultural heritage. This study concerns morpho-pomological and chemical parameters of five local fig varieties, namely: Aounk Hmam “AH”, Chetoui “CH”, Bounacer “BN”, Ghoudane “GH”, and Malha “MA”. Significant differences were observed among the studied fig cultivars for some of the parameters investigated. In particular, the average fruit weight that ranged from 29.72 g to 58g for MA and AH respectively. At the ripening stage, fruits “MA” show the best skin cracks, while fruits “AH” are distinguished by their ease of peeling.In terms of titratable acidity, “AH” has the lowest value, while “CH” has the highest level. For the sweetest and tastiest variety of figs, Brix readings (expressed as total soluble solids content) registred range between 27 - 35% respectively for the MA and GH . According to the results of the parameters evaluated, particularly the acidity and the Brix index, the best varieties worthy of consideration from an agricultural and industrial point of view are “AH” and “CH” cultivars.

Kinetics, energy efficiency and mathematical modeling of thin layer solar drying of figs (Ficus carica L.)

First convectional thin layer drying of two fig (Ficus carica L.) varieties growing in Morocco, using partially indirect convective dryer, was performed. The experimental design combined three air temperature levels (60, 70 and 80 °C) and two air-flow rates (150 and 300 m3/h). Fig drying curve was defined as a third-order polynomial equation linking the sample moisture content to the effective moisture diffusivity. The average activation energy ranged between 4699.41 and 7502.37 kJ/kg. It raised proportionally with the air flow velocity, and the same patterns were observed for effective moisture diffusivity regarding drying time and velocity. High levels of temperature (80 °C) and velocity (300 m3/h) lead to shorten drying time (200 min) and improve the slices physical quality. Among the nine tested models, Modified Handerson and Pabis exhibited the highest correlation coefficient value with the lowest chi-square for both varieties, and then give the best prediction performance. Energetic investigation of the dryer prototype showed that the total use of energy alongside with the specific energy utilization (13.12 and 44.55 MWh/kg) were inversely proportional to the velocity and drying temperature. Likewise, the energy efficiency was greater (3.98%) in drying conditions.