- Anadolu Tarım Bilimleri Dergisi
- Cilt: 40 Sayı: 2
- Morphological and Phenological Characterization of the BDB-L Chestnut Genotype: A Promising Candidat...
Morphological and Phenological Characterization of the BDB-L Chestnut Genotype: A Promising Candidate for Nut Production and Pollination
Authors : Burak Akyüz
Pages : 367-380
Doi:10.7161/omuanajas.1625709
View : 59 | Download : 29
Publication Date : 2025-06-30
Article Type : Research Paper
Abstract :The BDB-L genotype, a hybrid chestnut derived from efforts to introduce the ‘Bouche de Bétizac’ cultivar to Türkiye. In this study, it was characterized morphologically and phenologically to evaluate its potential for nut production, pollination, and chestnut honey production. The study was conducted from 2020 to 2023 in Samsun, Türkiye. Examined key traits in this study are tree vigor, leaf morphology, catkin characteristics, bur structure, and nut quality. The genotype exhibited vigorous growth with a semi-upright habit, intermediate shoot thickness, and distinctive leaf traits, including attenuate tips, dot-shaped teeth, and a large leaf area. The male and mixed catkins displayed a spreading habit and longistaminate filaments, reflecting high pollination efficiency. The burs were large, squarely globular, and contained an average of 2.87 nuts, while the nuts were transverse ellipsoid in shape, with very bright pericarps, light cream kernels, and a thin, easy-to-peel seed coat. Notable nut characteristics included low seed penetration, low pericarp splitting (1.2%), and the absence of polyembryony, ensuring uniform kernel development. These traits align with market preferences for fresh consumption and processing, including confectionery applications. The phenological timeline revealed early bud burst and mid-season ripening, indicating adaptability to temperate climates. The findings suggest that the BDB-L genotype is a high-quality, versatile chestnut cultivar with significant potential for commercial nut production, pollination enhancement, and chestnut honey production.Keywords : Castanea spp., kestane balı, hibrit, tozlaşma, Kestane çeşitleri
ORIGINAL ARTICLE URL
