2024 : 6 : 18
Ali Khadivi

Ali Khadivi

Academic rank: Professor
ORCID: https://orcid.org/0000-0001-6354-445X
Education: PhD.
ScopusId: 43661256800
Faculty: Agriculture and Environment
Address: Arak University
Phone: 086-32623022


Phenotypic variability of naturally grown edible fig (Ficus carica L.) and caprifig (Ficus carica var. caprificus Risso) accessions
Genetic resource Breeding Conservation Wild figs Caprification
Journal Scientia Horticulturae
Researchers Farhad Mirheidari ، Ali Khadivi ، yones moradi ، Simin Parian


Edible figs (Ficus carica L.) are excellent sources of minerals, vitamins, and dietary fiber. Caprifigs (Ficus carica var. caprificus Risso) play an important role in caprification of the edible figs. In the current study, phenotypic variability of wild edible fig and caprifig accessions were investigated. Significant variabilities were observed among wild edible figs and also among caprifigs. Fruit fresh weight ranged between 0.56 and 28.69 g in wild edible figs and also varied between 0.12 and 8.25 g in caprifigs. In wild edible figs, principal component analysis (PCA) showed that the traits measured were subdivided into 15 independent components with explaining 78.90% of total variance, while in caprifigs, 80.48% of observed variances were explained by the first 14 components. For both wild edible figs and caprifigs, cluster analysis showed that the accessions were placed into two main clusters and the accessions belonging to Isfahan province were in a cluster, while the accessions belonging to areas of Gilan and Mazandaran provinces formed another cluster. The current study will allow the fruit growers and breeders to select the most interesting and appropriate range of wild edible fig accessions based on market needs taking into account the ripening season and fruit color. In addition, it is important to conserve caprifig genetic materials, not only for caprification but also for fig breeding studies because of the increasingly apparent effects of caprifigs on the fruit quality and phytochemical characteristics of edible figs.