Figs - Tropical and Subtropical Fruits: Postharvest Physiology, Processing and Packaging - page 456

paste for use in making fig bars and other pastries, and a
tiny portion is canned.
While most figs are marketed in the dried form, there
has been increased demand for fresh figs. Major quality
parameters of dried figs are size, color, firmness (texture),
moisture content, maturity, flavor and odor, and no defects.
The 'Sarılop' variety, which is favored in all fig produc-
ing countries for its quality, is grown only in the K u¸ uk
and Buy uk Menderes river basins in the Aegean region in
Turkey. Table figs are accepted as exotic fruits in west-
ern and northern European countries, where they cannot
be cultivated. Both dried and fresh Turkish figs are valued
worldwide for their premiere quality due mainly to their
large size. Though fig is generally preferred for exports as
dry fruit, 'Bursa Siyahı' has demand as fresh, too. Among
the fig varieties, 'Bursa Siyahı' is of the most preferable
and the highest quality for fresh fig in the world market.
Integration of the scientific approaches described in this
chapter may contribute to the successful incorporation of
new fig cultivars and expand the consumption and mar-
ketability beyond traditional uses for this fruit.

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