Determination of harvesting time of Bacon, Fuerte and Zutano avocado cultivars in Antalya conditions

Abstract

In recent years in Turkey, Bacon, Fuerte and Zutano avocado cultivars growing is steadily increasing and reaching important production areas. Presenting the fruit to the market in a healthy condition and in a high commercial quality has a great commercial value. With this reason, the fruit samples were taken from the trees of each cultivar at intervals of 15-20 days between October and May. Some quality criteria (dry weight, fruit flesh firmness, fruit weight loss, taste and fruit skin color) and the interaction among each other were analysed in ripening process of the post-harvest and harvest. As a result, the dry weight (DW) content as the maturity index still yields the most reliable result. It has been found to be directly related to harvesting time along with the taste of the fruit. Medium or high level relationships were observed between cultivars and harvesting time. According to fruit maturity the earliest harvesting time was determined as a period between November and December for Fuerte (23-30% DW), between beginning of November and mid-November for Bacon (20-24% DW), and during November for Zutano (18-20% DW). The most optimal harvest time was decided as a period between January and March for Fuerte (31-36% DW), between mid-November and mid-January for Bacon (25-27% DW), and between beginning of December and mid-January for Zutano (% 21-23 DW). The latest harvest time was determined as a period between April-May for Fuerte (37-38% DW), between mid-January and the End-January for Bacon and Zutano (28-29% DW and 24-25% DW, respectively).

Keywords

• Maturity,Harvest period,Ripening process,Maturity index

Antalya koşullarında Bacon, Fuerte ve Zutano avokado çeşitlerinin hasat zamanının belirlenmesi

Abstract

Türkiye’de son yıllarda Bacon, Fuerte ve Zutano avokado çeşitlerinin yetiştiriciliği, giderek artmakta ve önemli üretim alanlarına ulaşmaktadır. Meyvenin yüksek kalitede ve sağlıklı bir şekilde pazarda sunulabilmesinin büyük ticari değeri olmaktadır. Bu gerekçe ile tüm çeşitlere ait ağaçlardan, Ekim-Mayıs ayları arasında 15-20 gün aralıklarla meyve örnekleri alınmıştır. Hasat ve hasat sonrası olgunlaşma sürecinde bazı kalite kriterleri (kuru ağırlık, meyve eti sertliği, meyve ağırlık kaybı, tat ve meyve kabuğu rengi) ve birbirleri arasındaki ilişkiler analiz edilmiştir. Sonuç olarak, olgunluk indeksi olarak kuru ağırlık (KM) içeriğinin hala en güvenilir sonucu verdiği ve meyvenin tadı ile birlikte, hasat zamanı ile doğrudan ilişkili olduğu tespit edilmiştir. Çeşitler ve hasat zamanı arasında orta veya çok yüksek seviyede ilişkiler görülmüştür. Meyve olgunluğuna göre; erken hasat için Fuerte’de Kasım-Aralık arası (%23-30 KM), Bacon’da Kasım başı-ortası arası (%20-24 KM) ve Zutano’da Kasım ayı boyunca (%18-20 KM) devam eden bir dönem olarak belirlenmiştir. En uygun hasat için Fuerte’de Ocak-Mart arası (%31-36 KM), Bacon’da Kasım ortası-Ocak ortası arası (%25-27 KM) ve Zutano’da Aralık başı-Ocak ortası arası (%21-23 KM) bir dönem olarak saptanmıştır. Geç hasat için Fuerte’de Nisan-Mayıs arası (%37-38 KM), Bacon ve Zutano’da Ocak ortası-sonu arası (sırasıyla %28-29 ve %24-25 KM) bir dönem olarak kararlaştırılmıştır.

Keywords

• Olgunluk,Hasat periyodu,Olgunlaşma süreci,Olgunluk indeksi

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