Figs: Biological Characteristics of Cryptomeria and Multiple Applications

Figs (Ficus carica L.) are deciduous shrubs or small trees belonging to the Ficus genus of the Moraceae family, and are characterised by their cryptic inflorescence structure. The species originated in Asia Minor, and its cultivation history can be traced back to 9000 B.C. It is one of the earliest crops domesticated by human beings. It was introduced to China via the Silk Road in the Han Dynasty, with southern Xinjiang as the traditional main production area, and has been recorded in the Tang Dynasty’s Youyang Miscellany Chopper and the Ming Dynasty’s Qunfang Spectrum. At present, the global planting area covers temperate to subtropical, Turkey is the largest producer, accounting for 20% of the global production. In terms of morphology and reproduction mechanisms, the fig plant is 3-10 metres tall, with a latex secretion system, broadly ovoid leaf blades, and irregularly obtuse teeth on the leaf margins. The inflorescence is specialised as a cryptogamous inflorescence, with the floral apparatus enclosed in a pear-shaped receptacle, the male flowers located at the top, and the female flowers and gall flowers distributed at the base. Natural pollination is dependent on specialised ficus wasps passing through the fruit pores, but modern cultivars are mostly propagated from cuttings without the need for insect vectors. The fruits are purplish red or yellow when ripe, weighing 35-150 grams per fruit, with a sugar content of 16-20%, and are rich in dietary fibre and minerals.
Nutritional value and health functions
Figs are nutritionally balanced, containing 3g of dietary fibre, 212mg of potassium, 67mg of calcium and 0.67mg of selenium per 100g. Its pectin and hemicellulose can promote intestinal peristalsis and improve constipation; flavonoids and polysaccharides have antioxidant and immunomodulatory effects. Fresh fruit calories only 65kcal/100g, suitable for diabetic patients moderate intake, need to pay attention to fructose metabolism characteristics. In terms of medicinal value and traditional application, Chinese medical texts record that its roots, leaves and fruits are used as medicine, with the effect of clearing away heat and promoting the production of fluids, strengthening the spleen and opening the stomach. Modern research has confirmed that fig milk contains protease, which has an inhibitory effect on tumour cells; leaf extracts can alleviate inflammatory reactions. Clinical application shows that fresh fruit boiled milk is effective for functional constipation, and root decoction can assist in the treatment of haemorrhoids.
Cultivation technology and ecological adaptability
Figs are highly adaptable, drought-resistant and barren, suitable for sandy soil and average annual temperature of 15 ℃ environment. Cuttings propagation survival rate of more than 90%, spring selection of strong branches, rooting the following year planting. Fruiting occurs twice a year, with summer fruits arising from the previous year’s branches and autumn fruits forming in the new shoots of the current year, with the ripening period lasting from May to November. The root system is developed and can be used to prevent wind and fix sand, and the leaves have strong adsorption ability, which is suitable for greening of polluted areas. Processing and economic value, the fresh fruit is not resistant to storage and transport, mostly processed into dried products, jam or dried fruit. Dried figs retain more than 90% of the nutrients, can be eaten directly or as baking ingredients. Fruit seeds contain 80% unsaturated fatty acids and can be extracted as fruit oil. Atushi and other places in Xinjiang have formed industrialised planting, and the annual output value of fresh fruits and processed products is remarkable, which contributes to the revitalisation of the countryside.
Cultural symbols and modern significance
Figs in ancient Greece symbolised wisdom and abundance, the Mediterranean region as a holy fruit. Modern research promotes its application in the development of functional food, and its resistance characteristics and economic value make it an important crop for sustainable agriculture in arid areas. Caution should be exercised in case of allergies, and intake should be controlled for those with a weak spleen and stomach.