Akademik Veri Yönetim Sistemi
International Journal of Agriculture Forestry and Life Sciences, cilt.7, sa.1, ss.10-14, 2023 (Hakemli Dergi)
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 Türkiye 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.
Key words
Siirt variety, Selection, Fatty acids, DPPH, Total Phenol