DETERMINATION OF THE MOST MATURATION TEMPERATURE, HARVEST TIME AND SUITABILITY OF MECHANICAL HARVEST ON SOME PISTACHIO CULTIVARS
DETERMINATION OF THE MOST MATURATION TEMPERATURE, HARVEST TIME AND SUITABILITY OF MECHANICAL HARVEST ON SOME PISTACHIO CULTIVARS
H. Seyfettin ATLI, Selim ARPACI, Abdulkadir AKGÜN, Ahsen Işık ÖZGÜVEN, Faruk ÖZGÜVEN
Abstract :
This study was carried out to determine the degree-day requirement and most suitable time of harvesting and suitability of mechanical harvest on some pistachio cultivars at Gaziantep between 1996 – 1998.
The nuts of cultivars were harvested at five different harvest times. The weight of 100 nuts, the splitting, kernel percentage and total fat percentage determined. The date of the maximum fat content and kernel percentage was determined for each cultivar. Using the method of ÇELİK at al. (1995) and average temperature over 12 °C, the number of degree days from bloom to the optimal harvesting time was calculated. Optimal harvest time was 3607 day-degree for Kirmizi, 3797 day-degree for Uzun, 4106 day-degree for Siirt and Ohadi, 4405 day-degree for Kellekoci.
Harvest made with branch shaker and 16 trees(1 ha) were harvested in an hour.The suitability of mechanical harvesting was determined of Uzun, Siirt and Ohadi varieties. The best suitable variety was Uzun end followed by Siirt, Ohadi varieties respectively.
Key Words : pistachio, harvest, temperature, shaker, maturation
