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

Yıl 2023, Cilt: 7 Sayı: 1, 10 - 14, 23.06.2023

Ömer Faruk Bilgin , Şule Hilal Attar , Ebru Kafkas , Salih Kafkas

Öz

Larger nuts and kernels, high splitting rates, and high percentages of green kernel characteristics are desired and vital characteristics in pistachio breeding. Siirt variety (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 (mm), nut height (mm), kernel width(mm), kernel height(m), chlorophyll a, and chlorophyll b, DPPH scavenging activity, total phenol, fatty acid contents, total lipid (%). 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 (%72.92-74.60) of pistachio hull was also higher than seed (%12.37-13.24) in Siirt variety and Siirt selection type. The total oil content in the samples studied was, on average, 58.63% (Siirt variety) and 52.03% (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 (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 % (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.

Anahtar Kelimeler

Siirt variety, Selection, Fatty acids, DPPH, Total Phenol

Kaynakça

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