Advances in Fig Research and Sustainable Production
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Ficus
fig Biotechnology
fig Breeding
fig Composition and Health Properties
Fig Horticulture
fig Industrial Use
fig Marketing
fig Mycotoxins
fig Orchard
fig Postharvest Biology and Technology
fig Processing
fig Production Systems
fig Pruning
fig Symbiosis
fig Tissue Culture
Language_English
Old civilizations
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Product details
- ISBN 9781789242478
- Weight: 1559g
- Dimensions: 172 x 244mm
- Publication Date: 25 May 2022
- Publisher: CABI Publishing
- Publication City/Country: United Kingdom
- Language: English
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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.
Moshe A Flaishman (Edited By) Moshe Flaishman obtained his MSc. from the Hebrew University in Israel, and his Ph.D from The Tel Aviv University. In addition to his permanent position at the Volcani Institute, Israel, he lectures at the Hebrew University. In the last 20 years he has conducted in-depth investigation into the ability to influence the development of deciduous fruit trees growing in the hot climate of Israel, by integrating physiological, biochemical, molecular and genetic approaches. He has developed research programs in apple, pear, peach and figs. His research focus is on horticultural applications and breeding for sustainable tree production. He is the Chair of the Fig Working Group on the ISHS. Uygun Aksoy (Edited By) 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.
