Wild Edible Fruits: A Rich Source of Biodiversity
2017
ERCISLI, Sezai; | SAGBAS, Halil Ibrahim;
Wild edible fruits are highly valued fruit crops for their unique flavors, textures, and colors. In recent years, wild edible fruits have been shown to provide significant health benefits because of their high antioxidant content, vitamins and minerals, fiber, folic acid, etc. In addition to fresh consumption, wild edible fruits are widely used in beverages, ice cream, yogurt, jams, jellies and many other food products. A number of wild edible fruits are used by rural and tribal populations and significantly contribute to their livelihood. The use of non-cultivated foods, of which wild fruits form a part, as a diet supplement, or as a coping mechanism in times of food shortage, provides an important safety net for the rural poor especially in underdeveloped countries. There is now a greater awareness that products from the wild may support household subsistence and also that income may be created from their sale, either in raw or processed forms. This awareness has prompted a research on the diversity of species that are used and their relation to the socio-economic status of those who use them. Wild edible fruits are important constituents of biodiversity. The aim of this study is to compare the morphological, biochemical and molecular diversity among wild edible fruits and cultivated ones.
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