E3S Web Conf.
Volume 337, 2022International Conference on Climate Nexus Perspectives: Toward Innovative, Resilient and Sustainable Solutions for Natural Resources and Biodiversity Management (I2CNP 2021)
|Number of page(s)||10|
|Section||Sustainability of Food Systems and Agricultural Productions|
|Published online||20 January 2022|
Phenotypic polymorphism, pomological and chemical characteristics of some local varieties of fig trees (Ficus carica L.) grown in Eastern Morocco
Laboratoire d’Amélioration des Productions agricoles, Biotechnologie & Environnement (LAPABE), Faculté des Sciences, Université Mohammed Premier, BP : 717, 60000, Oujda, Morocco
* Corresponding author: email@example.com
The fig tree (Ficus carica L.) is one of the earliest fruit trees cultivated in Morocco, especially in the north-eastern region; which is growing inextricably linked to our social and cultural heritage. This study concerns morpho-pomological and chemical parameters of five local fig varieties, namely: Aounk Hmam “AH”, Chetoui “CH”, Bounacer “BN”, Ghoudane “GH”, and Malha “MA”. Significant differences were observed among the studied fig cultivars for some of the parameters investigated. In particular, the average fruit weight that ranged from 29.72 g to 58g for MA and AH respectively. At the ripening stage, fruits “MA” show the best skin cracks, while fruits “AH” are distinguished by their ease of peeling.In terms of titratable acidity, “AH” has the lowest value, while “CH” has the highest level. For the sweetest and tastiest variety of figs, Brix readings (expressed as total soluble solids content) registred range between 27 - 35% respectively for the MA and GH . According to the results of the parameters evaluated, particularly the acidity and the Brix index, the best varieties worthy of consideration from an agricultural and industrial point of view are “AH” and “CH” cultivars.
© The Authors, published by EDP Sciences, 2022
This is an Open Access article distributed under the terms of the Creative Commons Attribution License 4.0, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.
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