The common fig (Ficus carica L.) is one of the oldest fruits domesticated by humans, and is native to southwest Asia and the Mediterranean. Figs have been associated with health and prosperity since ancient times. They are rich in fibre, potassium, calcium, and iron, as well as being an important source of vitamins, amino acids, and antioxidants.
In recent years, increased consumption has caused fig production to shift to new countries such as Mexico, Brazil, India, and China. However, fig is a challenging fruit crop to grow. It is susceptible to insect pests and diseases as well as injuries from abiotic stress during fruit development and ripening. As a delicate fruit it also requires complicated postharvest procedures and climate change presents additional challenges.
Comprising 29 chapters written by international experts, the book includes sections on:
History
Biology and Orchard Management
Fruit Ripening and Postharvest Management
Pests and Diseases
Omics Analysis
Cultivars and Breeding
Products and Trade.
This volume serves as a comprehensive reference for current and future practices of fig production, consumption, research and innovation, and is essential for academic researchers, and those involved in research and development in the fig industry.
Over de auteur
Uygun Aksoy obtained her MSc. and Ph. Degrees at Ege University, Turkey. Being located in the center of the world’s main fig production region, Aegean, she started working on figs with her Ph D. thesis. In addition to her permanent position at Ege University, she lectured at Masters Degree Course on Mediterranean Organic Agriculture in the Mediterranean Agronomic Institute of Bari (Italy) between 2000 and 2015.
She is an honorary member of the International Society for Horticultural Science (ISHS) and initiated the Fig WG in 1998. She is a member of the science related committees of the Foundation of the International Nut and Dried Fruit Council and worked closely with the stakeholders related to Codex Alimentarius and UN/ECE standards. Currently, she leads monitoring and training projects on mycotoxins in figs and works for the development of organic agriculture and sustainable farming systems.
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