Quality Standards of Fig Fruit

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A Basic Component of Mediterranean Diet

The south shore of the Mediterranea is part of the diversification area of fig tree [Ficus carica].

In Tunisia, fig crop is considered an adequate foodstuff and long-stored commodity.

Several ecotypes are known to bear fruits with high quality value.

Figs from local cultivars, were studied to identify morphology, taste and nutritional value of the fruit growing under two contrasting areas (coastal and continental locations of North Tunisia).

A large variability was observed in shape, size and colour of the fruit.

figs were rich in sugars, citric acid, dietary fibres and anthocyanins, especially in the skin tissue of dark coloured receptacles.

Purple figs, with high levels of bioactive compounds, suit more for fresh consumption while green yellowish fruits, more tasteful, with round adapted shape and high dry matter content, suit well for drying.

Position of the fruit as well as in altitude and in the canopy, caprification technique and postharvest behaviour were analysed in the present work.

Fig growers and breeders, nutritionists and health care researchers could find in the text of this book some answers helping in their future trends and reflections.

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