Determination comparison of different some nut characteristics of pistachio between Siirt and one Siirt select type

Authors : Ömer Faruk BİLGİN, Şule Hilal ATTAR, Ebru KAFKAS, Salih KAFKAS

Pages : 10-14

View : 26 | Download : 17

Publication Date : 2023-06-23

Article Type : Research Paper

Abstract :Larger nuts and kernels, high splitting rates, and high percentages of green kernel characteristics are desired and vital characteristics in pistachio breeding. Siirt variety insert ignore into journalissuearticles values(Pistacia vera L.); is a significant pistachio variety in Turkey with good quality. We determined the new Siirt selection type has much better-quality nut characteristics than the Siirt variety. The aim of this study was to compare the differences between the Siirt selection type and the Siirt variety in terms of their nut characteristics such as 100-kernel weight, 100-nut weight, nut width insert ignore into journalissuearticles values(mm);, nut height insert ignore into journalissuearticles values(mm);, kernel widthinsert ignore into journalissuearticles values(mm);, kernel heightinsert ignore into journalissuearticles values(m);, chlorophyll a, and chlorophyll b, DPPH scavenging activity, total phenol, fatty acid contents, total lipid insert ignore into journalissuearticles values(%);. Siirt variety hull had 1468 mg GAE/100 g, and the Siirt selection\`s hull also had 1291 mg GAE/100 g. Besides, the Siirt variety\`s kernel included 311.90, and the Siirt selection kernel contained 173.95 mg GAE/100 g. DPHH scavenging activity insert ignore into journalissuearticles values(%72.92-74.60); of pistachio hull was also higher than seed insert ignore into journalissuearticles values(%12.37-13.24); in Siirt variety and Siirt selection type. The total oil content in the samples studied was, on average, 58.63% insert ignore into journalissuearticles values(Siirt variety); and 52.03% insert ignore into journalissuearticles values(the Siirt Selection type);. The primary fatty acids determined in both pistachio samples were oleic acid, which varied from 67.92 to 54.98%; linoleic acid, 23.16 to 34.93%; palmitic acid, which ranged from 9.68 to 8.82%. Siirt selection type had the highest weight nut insert ignore into journalissuearticles values(114.66 g per 100 dry shell nuts);, while the Siirt variety has 107.63 g per 100 dry shell nuts); in the irrigated conditions. The Siirt variety and Siirt selection type had 53.54 % and 55.93 % insert ignore into journalissuearticles values(g kernel /100 g shell nut); under the irrigated conditions. As a result, the Siirt selection type can be promising new candidates for the pistachio plantation.
Keywords : Siirt variety, Selection, Fatty acids, DPPH, Total Phenol