Çanakkale ili Ayvacık ilçesi ve Edremit Körfezi Bölgesi yörelerinde yoğun olarak yetiştiriciliği yapılan ayvalık zeytin çeşidinin farklı olgunluk dönemlerinde meyve ve yağ özelliklerinde farklılıkların belirlenmesi
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Tarih
2019
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Çanakkale Onsekiz Mart Üniversitesi
Erişim Hakkı
info:eu-repo/semantics/openAccess
Özet
Bu araştırma Çanakkale ili Ayvacık ilçesi ile Edremit Körfezi'nde yoğun olarak yetiştiriciliği yapılan Ayvalık zeytin çeşidinin pomolojik özellikleri ile yağ asidi bileşenlerinin belirlenmesi amacıyla 2016 yılında yapılmıştır. Bu amaçla araştırma kapsamında kullanılacak örnekler optimum bakım koşullarına sahip bahçelerden 3 ayrı olgunluk döneminde (yeşil, alacalı, siyah) alınmıştır. Toplanılan meyvelerin ölçüm ve analizlerin Çanakkale Onsekiz Mart Üniversitesi Ziraat Fakültesi Bahçe Bitkileri Laboratuvarları'nda gerçekleştirilmiştir. Bu çalışma kapsamında toplam 8 farklı lokasyondaki zeytin bahçesinden zeytin örnekleri alınmıştır. Üç farklı olgunluk dönemince hasat edilen meyvelerde bazı pomolojik ölçümlerle biyokimyasal analizler yapılmıştır. Toplanan meyvelerde, meyve eni ve boyu (mm), çekirdek eni ve boyu (mm), 100 dane ağırlığı (g), 100 çekirdek ağırlığı (g), meyve nem oranı (%), meyve et oranı (%) ve olgunluk indeksi saptanmıştır. Ayrıca meyvelerin toplam klorofil içerikleri(mg/l), toplam karotenoid içeriği (mg/l) ile yağ asitleri bileşenleride belirlenmiştir. Çalışma sonucunda olgunluk ilerledikçe tüm lokasyonlarda meyvelerin pomolojik özelliklerinde farklılıklar görülmüştür. Yağ asidi bileşenleri arasında oleik asitin major yere sahip olduğu saptanmıştır. Olgunluğun ilerlemesiyle birlikte palmitik asitin düştüğü, linolenik asit oranının ise atış gösterdiği tespit edilmiştir.
This research was carried out in order to determine the pomological characteristics and fatty acid compounds of Ayvalık olive cultivars which are intensively cultivated in Ayvacık district of Çanakkale province and Edremit Gulf in 2016. For this purpose, the samples to be used in the research were taken from the orchards with optimum care conditions in 3 periods (green, veraison, black). The measurement and analysis of the collected fruits were carried out in Canakkale Onsekiz Mart University, Faculty of Agriculture, Department of Horticulture Laboratories. In this study, olive samples were taken from 8 olive orchards on different locations. Biochemical analyzes and some pomological measurements were carried out on fruits that harvested in three different maturity periods. Fruit width and length (mm, seed width and length (mm), 100 fruit weight (g), 100 seed weight (g), fruit moisture content (%), pulp ratio (%) and maturity index were determined in the harvested fruits. In addition, total chlorophyll content (mg / l), total carotenoid content (mg / l) and fatty acid compounds were determined. As a result of the study, it was detected that pomological characteristics of the olive fruits were change in all locations, as the maturity progressed. Besides, it was determined that oleic acid had major place among the fatty acid compounds. It was found that palmitic acid ratio decreased and linolenic acid ratio increased while maturation were progressed.
This research was carried out in order to determine the pomological characteristics and fatty acid compounds of Ayvalık olive cultivars which are intensively cultivated in Ayvacık district of Çanakkale province and Edremit Gulf in 2016. For this purpose, the samples to be used in the research were taken from the orchards with optimum care conditions in 3 periods (green, veraison, black). The measurement and analysis of the collected fruits were carried out in Canakkale Onsekiz Mart University, Faculty of Agriculture, Department of Horticulture Laboratories. In this study, olive samples were taken from 8 olive orchards on different locations. Biochemical analyzes and some pomological measurements were carried out on fruits that harvested in three different maturity periods. Fruit width and length (mm, seed width and length (mm), 100 fruit weight (g), 100 seed weight (g), fruit moisture content (%), pulp ratio (%) and maturity index were determined in the harvested fruits. In addition, total chlorophyll content (mg / l), total carotenoid content (mg / l) and fatty acid compounds were determined. As a result of the study, it was detected that pomological characteristics of the olive fruits were change in all locations, as the maturity progressed. Besides, it was determined that oleic acid had major place among the fatty acid compounds. It was found that palmitic acid ratio decreased and linolenic acid ratio increased while maturation were progressed.
Açıklama
Fen Bilimleri Enstitüsü, Bahçe Bitkileri Ana Bilim Dalı
Anahtar Kelimeler
Ziraat, Agriculture
