dried figs digestion heart of the figs a gift to us
The fig tree (Ficus carica L.) belongs to the Moraceae family. dried figs, which aid digestion and are the "heart" of figs, which are a gift to us.
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It is an ancient fruit tree associated with the beginnings of horticulture in the Mediterranean (Aradhya, 2010).
The most important varieties include Dottato, Citrullara and San Francesco (Loizzo, 2014).
physical and sensory characteristics
Fig development consists of three phases (Lama, 2020).
Phase 1: Rapid growth in fruit size.
Phase 2: The fruit stays about the same size.
appearance of color and hardness;
Stage 3: Fruit ripening and growth, color change, softening, pulp texture change to an edible state.
A study of fig varieties in north-eastern Turkey found that fruit colors varied from light green, light purple, violet, dark purple to black (Ercisli, 2012).
Anthocyanins, carotenoids and chlorophyll are the pigments that define skin color.
The formation of anthocyanins and the breakdown of chlorophyll in the skin occur mainly during the second growth phase of the fig, i.e. ripening and sugar accumulation (Wang, 2019).
The anthocyanins mainly found in fig marrow are said to be cyanidin-3-rutinoside, cyanidin-3-glucoside and pelargonidin derivatives.
Cyanidin-3,5-O-diglucoside and cyanidin-O-malonyl-hexoside have also been detected in the skin (Wang, 2019).
Citric and malic acids are organic acids that give figs their tart flavor.
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They account for over 80% of the total organic acids from development to maturity in this fruit (Lama, 2020).
The degree of ripeness of figs (different cultivars) appears to have a significant impact on their chemical composition and sensory profile.
Unripe figs have thicker skins and higher "green" or "latex-like" flavor notes.
They are also harder, grainier and more bitter.
Conversely, ripe figs are perceived as fruitier, juicier, and sweeter (King, 2012).
β-ionone, 6-methyl-5-hepten-2-ol and α-ionone are volatile compounds from the apocarotenoid family thought to be responsible for fig flavor (Nawade, 2020).
Ingredient profile (excluding macronutrients, vitamins and minerals)
Phenolic acids (especially gallic and chlorogenic acids) and flavonoids (especially rutin, quercetin-3-O-rutinoside and epicatechin) are the main classes of phytochemicals found in fresh figs.
Their content is strongly influenced by various factors such as fruit colour, part and ripeness (Arvaniti, 2019).
Ficus species, which contain significant amounts of bioactive metabolites such as flavonoids, phenolic acids, tannins, alkaloids, glycosides, coumarins, triterpenoids and sterols, have antidiabetic properties.
In fact, its bioactive compounds stimulate insulin secretion and subsequently lower blood sugar levels (Deepa, 2018).
The antioxidant capacity of figs is strongly correlated with the amount of phenolic compounds.
This provides health-promoting properties such as antifungal, anthelmintic, and anticarcinogenic properties (Arvaniti, 2019).
Figs are also said to have significant antiproliferative effects on colon cancer cells and induce their apoptosis (Soltana, 2019).
Figs are the fruit of the common fig tree (Ficus carica), a mulberry tree that has been cultivated for thousands of years and is characteristic of the Mediterranean Basin.
Its French name is borrowed from his Figa Occitan.
In the Antilles and Indian Ocean, the term fig also refers to bananas.
More precisely, the fig is not a fruit in the botanical sense.
The fruit is a fleshy vessel called a cinchonium, with a flower inside that is edible when ripe.
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The flowers and fruits of the fig tree are very special.
The fig is a false fruit.
Before the fig becomes a fruit, it is a pitcher-shaped inflorescence called a schikon, a small fleshy sac that surrounds the inflorescence of hundreds of small unisexual flowers.
These fully captive flowers cannot be fertilized without outside intervention.
Ciconium has a small opening called the ostium, near which the male flowers are located.
In fact, these flowers are of the genus Blastophaga, are completely dependent on the fig tree (males and females grow inside figs), and lay eggs only on figs.
a special kind of female flower pollinated by a special bee
So-called "male" fig trees or goat fig trees have dry, green figs in winter.
The female blastophages migrate through the ossicles, and exhausted males die.
They emerge in the second generation of male figs and go to spawn.
In July, a new generation of insects is born.
As the female emerges, she rubs the male flower stamens placed on the surface of the exit and the pollen grains are carried on the insect's back and transferred to the female fig tree, thereby ensuring fertilization.
Female flowers also oviposit female flowers of male figs, producing spring blastocysts.
In nature, there are three types of figs that are visited by blastophages.
In figs with short-styled female flowers on the goat fig tree, bud-devouring females can lay eggs and shells instead of seeds in spring (mamme) or summer (profichi).
A fig with elongated female flowers on a female fig tree that is incapable of spawning by female blastocysts, but which, when visited and pollinated, yields edible figs.
Fertilizing female fig trees in August and September will produce delicious figs.
In fact, the actual fruit is what botanists call pimples, the myriad of tiny seeds that dot the fig pulp.
Fig varieties fall into her three categories: green (or white) figs, gray (or red) figs, and black (or purple) figs.
These seeds are more or less productive.
Beefer is harvested twice a year, the previous year's branches in his July and the current year's branches in the fall.
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It bears fruit only once in late summer.
There are thousands, but here are some:
Brunswick, a large, precocious reddish fig that is a slow-growing tree that can be grown in pots.
Burgiasso black-purple figs (75% French) became his AOC and his AOP.
Blanche d'Argenteuil (synonymous with Blanche, Blanche de Versailles): Very cold tolerant.
Medium and early fruit.
The glossy yellow-orange to green skin is easy to peel, and the elongated figs are smooth to the eye and fit well on the tree.
The pulp is white, juicy, very sweet, fragrant and famous for its taste.
Dalmatian's large, long green figs with bright red flesh are great as a garnish to creamy foods, but should not be used in cooking.
Originating in Italy, dottato is mostly consumed dry.
Kabiri fig
gout, large golden fig, pink flesh, shrub
Summer and autumn are rich in variegated gray figs such as Gris de Saint-Jean, Cotignane, Grisette, Coucrell Gris, Celestine and Cordeliers.
This diagram can be used in many ways.
very well dried
Madeleine des deux saisons, or angeliques, are fast-growing figs that are ideal for eating raw or in jams, but are not suitable for cooked dishes.
Marseilles are small, flavorful, monolithic figs with greenish-yellow skin and very sweet pink flesh, often used as dried figs.
A low-growing, resistant tree.
Ronde de Bordeaux, monolithic little black fig
Sultan, or Bellone, or Noir de Jouillet, Dufleur's large black figs are abundant in autumn and interesting in all preparations involving dried fruit.
Only the Cypriot variety Sonia Wolff is a fig.
At Vaison-la-Romaine in Vaucluse, he has nearly 300 fig trees of all kinds.
Such a collection also exists on the island of Porquerolles, a commune of Hyères.
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