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

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dc.authorscopusid16038833300
dc.authorscopusid15834177800
dc.authorscopusid57221618220
dc.contributor.authorCaliskan, Oguzhan
dc.contributor.authorBayazit, Safder
dc.contributor.authorKilic, Derya
dc.date.accessioned2024-09-19T15:45:25Z
dc.date.available2024-09-19T15:45:25Z
dc.date.issued2023
dc.departmentHatay Mustafa Kemal Üniversitesien_US
dc.description.abstractMorphological 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. © The Author(s), under exclusive license to Springer Nature Switzerland AG 2023. All rights reserved.en_US
dc.identifier.doi10.1007/978-3-031-16493-4_7
dc.identifier.endpage192en_US
dc.identifier.isbn978-303116493-4
dc.identifier.isbn978-303116492-7
dc.identifier.scopus2-s2.0-85160475775en_US
dc.identifier.scopusqualityN/Aen_US
dc.identifier.startpage175en_US
dc.identifier.urihttps://doi.org/10.1007/978-3-031-16493-4_7
dc.identifier.urihttps://hdl.handle.net/20.500.12483/14663
dc.indekslendigikaynakScopusen_US
dc.language.isoenen_US
dc.publisherSpringer International Publishingen_US
dc.relation.ispartofFig (Ficus carica): Production, Processing, and Propertiesen_US
dc.relation.publicationcategoryKitap Bölümü - Uluslararasıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.subjectCaprifigsen_US
dc.subjectEdible figen_US
dc.subjectFruiten_US
dc.subjectGenotypeen_US
dc.subjectMorphological characterizationen_US
dc.titleMorpho-chemical characteristics useful in the identification of Fig (Ficus carica L.) germplasmen_US
dc.typeBook Chapteren_US

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