Mineral nutrition and some quality characteristics of the main olive cultivars of western Turkey
1995
Eryuce, N. (Ege Univ., Faculty of Agriculture, Izmir (Turkey). Dept. of Soil Science) | Puskulcu, G. (Olive Research Inst., Izmir (Turkey))
The experiment was conducted in the Aegean Region located in the western part of Anatolia, one of the main olive production areas in Turkey. The cultivars examined were Ayvalik, an olive oil cultivar, Memecik, an olive oil and table olive cultivar, domat a pickling cultivar and Uslu and Gemlik black table varieties. The trees were 23 years old and all were grafted on wild olive. The soil and environmental conditions were typical for olive production. All cultural treatments were applied uniformly. Fruit and leaf samples were taken in mid December. Major and minor nutrient of the samples were determined. Fatty acid contents and some physical properties of the fruit were also measured. Results revealed that fruit P, K, Ca, Fe, Zn, Cu and B contents were highest in cv. Uslu, N and Mg were the highest in cv. Memecik, while oleic acid was found to be the highest in cv. Memecik and lowest in cv. Domat which also had the highest lineoleic acid content
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