DETERMINATION OF INSIDE COLOUR AND SOME OF THE QUALITY PROPERTIES OF PISTACHIOS AT DIFFERENT MATURATION PERIOD IN THE DIFFERENT PISTACHIO GROWTH REGIO
DETERMINATION OF INSIDE COLOUR AND SOME OF THE QUALITY PROPERTIES OF PISTACHIOS AT DIFFERENT MATURATION PERIOD IN THE DIFFERENT PISTACHIO GROWTH REGION
(1984– 1987)
Riza KARACA1
Objective
This objective of this study was to determine the effect of different eclogues and the soil contents on occurrence of green inside colour of pistachios and the effects of earlier and later harvest on occurrence of green inside colour of pistachios.
Materials and Methods
This study was carried out using Uzun variety in Gaziantep Sofdagi, town ofNizip and Sanliurfa, TIGEM plant in the Ceylanpinar and Adiyaman Suvarli regions.Six pistachio fields including 3 base and 3 arid were chosen for treatments. Selected fields were divided into 4 groups as low altitude base area, low altitude arid fields, high altitude base area, and high altitude arid fields. Fruit samples were taken in two different time and analysed by six types of quality test.
Results
The effect of altitude on occurrence of green inside fruit was found to be significantly effective, therefore pistachios grown in high altitude fields had more green inside fruit. On the other hand, the effect of base and arid fields on occurrence of green inside fruit was found to be not effective.
Pistachio trees grown in the high altitude fields had 44% green inside fruit whereas they grown in the low altitude fields had 19% green inside fruit. Productivityof inside fruits and cracked level of pistachio fruits grown in high and low altitude fields were found to be40%, 33.7% and 42%, 59%, respectively. The weight of 100 fruits was not effected from the altitude.
Protein and fat contents of pistachio fruits was not alsoeffected from the altitude and the field conditions.
Key Words; pistachio nut, green inside fruit, altitude, quality
.
1 Pistachio Research Institute in Gaziantep/turkey
