Advances in Fig Research and Sustainable Production

By: Arpan Modi and Belit Balci and Avital Bechar and David Ben-Yakir and H Zafer Can and Yafit Cohen and Alain Costa and Dan Eisikowitch and Toufic Elbeaino and Mahua Ghara and Ali Muhammet Gündesli and Hidetoshi Ikegami and Burhanettin Imrak and Esref M Irget and Ebru N. Kafkas and Salih Kafkas and Kumar Lama and Simcha Lev-Yadun and Margarita López Corrales and Huiqin Ma and Alberto Martin and Kamil M. Meriç and Dvora Namdar and Betül K. Özer and Reut Peer and Antonio Piga and Victor Rodov and Manuel Joaquín Serradilla Sánchez and Kenta Shirasawa and Fatih Sen and Ece Tirkaz and Eleni Tsantili and Ferit Turanli and Christian Ponce Vera and Yanlei Zhai and Irit Ziffer and Daniel Valero

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Synopsis: 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.