Phenological, Pomological, Biochemical and Physical Characteristics of Siirt Pistachio Variety (Pistacia vera L.) in Five Different Ecologies of Southeast Anatolia-Türkiye
2024
Yusuf Nikpeyma
This study was conducted on Siirt Pistachio variety (Pistacia vera L.) grown in five different locations (Kahramanmaraş, Pazarcık, Gaziantep, Ceylanpınar and Siirt) for two years (2017 and 2018). Phenological (bud burst, beginning of flowering, full-bloom, and beginning of leafing end of flowering), pomological (fruit size, fruit weight, and color parameters), physical (split, unsplit fruit ratios, empty and full fruit ratio) and biochemical (total phenolics, flavonoids, antioxidant activity, and fatty acids) analyses were conducted. Total protein contents varied between 18.55% (Ceylanpınar) and 19.45% (Gaziantep); fatty acid contents between 52.80% (Siirt) and 54.25% (Gaziantep); saturated fatty acid ratios between 10.44% (Gaziantep) and 11.58% (Pazarcık); unsaturated fatty acid ratios between 88.42% (Pazarcık) and 89.56% (Gaziantep); saturated fatty acid/unsaturated fatty acid ratios between 7.64% (Pazarcık) and 8.58% (Gaziantep); total phenolics between 18.91 (Ceylanpınar) and 23.04 mg GAE/g; total flavonoids between 7.34 (Ceylanpınar) and 10.23 mg QE/g; antioxidant activity values between between 1.65 (Siirt) and 3.25 IC50 µg/ml (Kahramanmaraş). Principal component analysis revealed that four components had eigenvalues greater than 1. The first two components explained 64.6% of total variation. Oleic (−0.98) and linoleic (0.91) acids were the most effective parameters on the first component and kernel weight, a*, protein, arachidic, gonolic acids, Mg, P and Zn were the most effective parameters on the second component. Present findings can guide new studies to be done with this species.
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