INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
American Academic publishers, volume 05, issue 05,2025
Journal:
https://www.academicpublishers.org/journals/index.php/ijai
page 1461
MEDICINAL PROPERTIES OF FIGS AND THE IMPORTANCE OF THEIR
PROCESSING
G.N. Ishankulova
Associate Professor of Karshi State Technical University
Master
G. Akhmatova
Abstract
: Figs are subtropical fruits that are consumed both fresh and in processed forms. This
article provides information about the medicinal properties of figs and emphasizes the
importance of their processing.
Keywords:
figs, sugar, dry mass, fiber, drying, sublimation, sunlight
Figs (Ficus carica L.) are subtropical fruits from the mulberry family. They contain 20–
24% sugar, 0.5–4.2% pectin substances, 3–7.4% fiber, and up to 0.1% organic acids, as well as
various micro- and macroelements such as carotene, calcium, iron, and phosphorus. In terms of
potassium, sodium, and protein content, figs can compete with walnuts and apricots. Their
satiety level is comparable to that of meat. Fig trees can live for 150–200 years, and up to 50 kg
of fruit can be harvested from a single bush. Fig leaves are traditionally used as an alkali in
drying grapes and other fruits, while fig latex (“milk”) is used to treat skin diseases such as
warts and ringworm, as well as scorpion and bee stings.
Figs have been used in traditional medicine since ancient times. Boiled in water or milk,
fig fruits are effective in treating coughs and sore throats. The seeds are known to reduce div
temperature and promote sweating. Black figs are used in the treatment of gout. When boiled
with goat's milk and consumed, they help cleanse the div
of toxins and strengthen the immune system. This
delicious fruit is also considered beneficial for diseases
such as pulmonary tuberculosis and muscle weakness.
Figs contain more iron than apples, making them
especially suitable for people with anemia.
They are also useful for conditions such as heart
palpitations, bronchial asthma, chest pain, and pleurisy.
Dried figs act as a natural laxative. Their juice is
considered highly beneficial for children, stimulating
appetite and aiding digestion. Fig juice is also used
in the treatment of rheumatism, skin diseases, kidney
and bladder stones, and liver enlargement and pain.
The enzyme ficin, found in figs, dissolves fibrin—a
protein formed during blood clotting—making figs
suitable for patients with thrombophlebitis and those
prone to blood clots. Figs are also beneficial for heart
INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
American Academic publishers, volume 05, issue 05,2025
Journal:
https://www.academicpublishers.org/journals/index.php/ijai
page 1462
health due to their potassium content.
Dried figs retain their sweetness and can be stored for several months. There are several
drying methods: natural sun drying, oven drying, and drying using a dehydrator.
Natural Drying.
This method works best in hot, dry weather. Figs should not be placed
in the shade, as they may spoil before drying completely. To protect them from dew, bring them
indoors every evening. Turn them each morning so
they dry evenly. Figs are ready when the skin is firm
and no juice comes out when pressed. The ideal final
moisture content is 18–20%. Dried figs can be stored
in Ziploc bags in the refrigerator for several months
or in the freezer for up to 3 years (see Table 1).
Oven Drying.
In this method, figs are dried at an
oven temperature of 60°C (not 600°C, as incorrectly
stated). Cut figs lengthwise using a vegetable peeler.
Large figs may be quartered. Place them on a
ventilated rack, cut side up, to allow even drying from both sides. Do not use a regular baking
sheet, as it may cause uneven drying. Leave the oven door slightly open to allow moisture to
escape and to prevent cooking instead of drying. The process takes about 36 hours (see Table 1).
Dehydrator Drying.
Set the dehydrator to 135°F (57°C). Wash and quarter the figs, then
arrange them on the dehydrator trays, leaving space for airflow. Drying takes 6–8 hours,
depending on the size of the figs and local humidity. The figs are done when they are dry to the
touch but still soft and pliable. Store in airtight or polyethylene bags at temperatures below
+5°C for up to 3 years (see Table 1).
Table 1
Fig drying methods
Drying method
Drying time
Drying temperature
Natural drying
5-6 days
Sunlight
Oven drying
36 hours
60
0
C
Dehydrator drying
6-8 hours
57
0
C
Conclusion:
Figs are among the most valuable subtropical fruits, consumed both fresh and
dried. Drying is one of the most effective ways to preserve their medicinal properties and
extend shelf life. Dried figs retain natural sugars, vitamins, and minerals, making them both
nutritious and flavorful. Reducing moisture content during drying inhibits microbial growth and
ensures long-term preservation. Modern drying technologies help retain the quality, taste, and
health benefits of figs. Therefore, drying figs not only provides a healthy product but also
supports large-scale commercial production
INTERNATIONAL JOURNAL OF ARTIFICIAL INTELLIGENCE
ISSN: 2692-5206, Impact Factor: 12,23
American Academic publishers, volume 05, issue 05,2025
Journal:
https://www.academicpublishers.org/journals/index.php/ijai
page 1463
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