Morpho-chemical characteristics useful in the identification of Fig (Ficus carica L.) germplasm

Abstract

Morphological and chemical properties are widely used to identify fig genetic resources. However, many characteristics that can be used in identification are considered problematic in terms of time, labor, and sustainability. Therefore, it is necessary to optimize and use the most successful of these characteristics. This chapter aims to reveal the morphological properties that have been found successful in identifying fig genetic resources from past to present. Edible figs (Ficus carica var. domestica) and caprifig (Ficus carica var. caprificus) have different morphological characteristics, a gynodioecious species, making them a gynodioecious species. Therefore, it is necessary to investigate them separately. In edible figs, some plant characteristics such as ripening time and leaf characteristics, fruit characteristics such as size, shape, skin and ostiole cracking, skin and flesh color, and chemical properties such as total soluble solids (TSS), acidity, TSS/acidity, sugar profile, and phytochemical contents such as total antioxidant activity, total phenolics, and total anthocyanins are successful in distinguishing genotypes from each other. For the profichi product used in caprification in caprifigs, fruit characteristics such as fruit size, skin and pulp color, the number of gall flowers, pollen number per fruit, and pollen characteristics such as pollen size and shape, and pore number are successful in distinguishing individuals. The most distinctive parameters will contribute to selecting suitable parents in the establishment of fig breeding programs and the identification of genotypes.