1) The document discusses the production of fig fruit, including its botanical details, major producing states in India, nutritional value, soil and climate requirements, common types and cultivars, propagation methods, manuring, irrigation, pest and disease management, fruit set, harvesting, and storage. 2) Key fig producing states in India are Poona and Srirangapatnam in Karnataka and Lucknow in Uttar Pradesh, with a total production area of 5,600 hectares and average yield of 12.32 tonnes per hectare. 3) Common propagation methods include rooting of hardwood cuttings taken in January-February and budding and grafting. Spacing of 5-7

1. FIG FRUIT SUBMITTED TO
DR. RANJIT PAL
TEACHING ASSOCIATE
PRODUCTION TECHNOLOGY
OF FRUIT CROPS.
RLBCAU,JHANSI
SUBMITTED BY
ANANT
Ag 085/17
Bsc Agri. 4TH SEM

2. Introduction
Botanical name: Ficus carica
Chromosome no. : 2n=26
Family: moraceae
Origin: East Mediterranean Region
Climate: Arid and Semiarid
Fruit type: Syconus
Edible portion: fleshy receptacle

3. Fig producing states of India
 Main area of fig cultivation in India are:
Poona and srirangapatnam in Karnataka
Lucknow in U.P.
Parts of Gujarat
 Total area under fig cultivation is 5600
hectares of land with production of 12.32
tonnes per hectare.

4. Nutritional value present in fig
Carbohydrate: 19.2 gm
Fiber: 2.9 gm
Protein: .8 gm
Vitamin B1: .1 mg
Vitamin B2: .1 mg
Vitamin B3: .4 mg
Vitamin B5: .3 mg
Vitamin B6: .1 mg
Vitamin K : 4.7ug
Calcium: 35 mg
Copper: .1mg
Iron: .4 mg
Potassium: 232 mg
Phosphorus: 14 mg
Magnesium: 17 mg
Manganese: .1 mg

6. Soil and climate
Can be grown on wide range of soil type.
 Deep clay loam are best suited soils.
 Well drained alluvial clay loams or medium black soils are also good for
fig cultivation.
 One of the most drought tolerant crop.
 Soil having better lime content produce fruit of better quality.
 Small quantity of sodium carbonate is injurious to fig.

7. Types and cultivars
Four types
1) Common fig: developed by parthenocarpy eg of cultivars are kadota, mission, Adriatic.
Poona is most important commercially grown fig.
2) Capri fig: Not edible but harbours a small wasp viz Blastophaca psenes.
3) Smyrna fig: commercially most important
 Fruit devlope when pollinated with pollen from male flower of the caprifig transmitted
by the Blastophaga wasp.
 Calimyrna is most common cultivar.
4) Sanpedro fig: crop completely parthenocarpic
 Common cultivars: sanpedro, king, gentile.

8. Propagation and planting
 Rooting of hard wood cutting is common method of propagation in fig.
 Rooting was the best in cutting from 2- 3 year old wood with 30-40 cm length and 1.5 cm diameter.
 Cutting from the base of the shoot and lower part of crown have to be used as they root better.
 Cutting are taken during January-February at the time of pruning in north India whereas the
cutting are taken during rainy season in south India.
 Fig can also be propagated by air layering, shield or patch budding and side grafting.
 A spacing of 5-7 meter is recommended depend on fertility status of the soil for maximum yield.

9. FYM: 20 kg/year /tree
N:500-600gm/year/tree
P:350-400gm/year/tree
Manuring
irrigation
During summer in 10-12 days.
Excess soil moisture cause splitting of fruits.
During fruit ripening the plant should not be given any irrigation because
It will result in bland taste.

10. Plant protection
Insect pest: Leaf feeders – Glyphodes sp
- Hypsa ficus
- Phycodes radiata
Borers - Olencamptusbilous
Thrips - Gigantothrips elegans
Fig fly - lonchaea aristella
These pest can be controlled by spraying
Endosulphan @ 2.5 ml/lit.
Diseases: Rust – caused by- Certolium fici.
- Round, brownish to black, small eruptive lesions occur on the leaves.
- Rust cause heavy defoliation of leaves.
- It can be controlled by dusting of Sulphur.

11. Fruitset, harvest and storage
 Fruitset: It has been observed even in common fig or Adriatic fig, the phenomenon of parthenocarpy is altered by climatic
condition of a particular location.
 Hence there is a possibility of failure of fruit set by a particular variety in a particular location.
 The parthenocarpic fruit set can be enhanced by spraying 25 ppm of NAA or IBA on the flowers.
 For Smyrna figs, inter planting of capri figs should be done for effective fruit set.
 Harvesting: The fruit should be picked when they are soft and wilt at the neck.
 If the fruits are picked before proper maturity, milky latex exudes.
 Fresh figs are highly perishable.
 Slightly immature fruits are to be harvested for transporting to distant markets.
 Ripe fruit are picked either from the tree by twisting the neck at each stem or after cutting it or gathered after the crops.
 The harvesting season is mid February to june.
 Yield range from 180 to 360 fruits per tree.
 Storage: Fully ripe fruit can be kept only for about a week at 0 degree with a 90% relative humidity.
 To preserve in a dried state first the fig fruit are soaked in boiling saltwater for half a minute and subjected to sundrying
for a few hours.
 Then they are dried under shade for 8 days and stored in polythene container.
 Another form of preservation of fig is drying in an electric drier at 70-72 degree celcius with prior Sulphur fumigation.