Kaya, U.Gungor, F. OzturkCamoglu, G.Akkuzu, E.Asik, S.Koseoglu, O.2025-01-272025-01-2720171531-03531531-0361https://doi.org/10.1002/ird.2156https://hdl.handle.net/20.500.12428/25102In this study, six different irrigation treatments were applied to an olive orchard using the drip irrigation method. Five of these were arranged according to 25% (S-0.25), 50% (S-0.50), 75% (S-0.75), 100% (S-1.00) and 125% (S-1.25) of the evaporation in 5days of a class A' evaporation pan, and one control (S-C) was arranged so as to bring the reducing moisture at a soil depth of 0-90cm to field capacity. Yield values were not affected by the irrigation treatment (p>0.05). In contrast, 100-fruit weight, pulp ratio, hardness moisture, oil, reducing sugar content and bitterness were affected by irrigation (p<0.05). Generally, an increase in the amount of irrigation water given in the study was accompanied by a fall in ripeness index values, a rise in moisture content, and a reduction in the oil content of fruit. The highest content of reducing sugar was obtained from S-0.25, generally being lower with increase in the water applied. The findings show that application of 25% of the evaporation of a class A' evaporation pan (treatment S-0.25) can be recommended for cv. Memecik. Application of this recommendation can achieve a 72% saving in water and make a significant contribution to the conservation of limited water resources. Copyright (c) 2017 John Wiley & Sons, Ltd.eninfo:eu-repo/semantics/closedAccessdrip irrigationcvMemeciktable olivefruit qualityyieldArticle66582082710.1002/ird.2156Q3WOS:0004175755000132-s2.0-85028369911Q2