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Determination of Morphological, Pomological, and Biochemical Characteristics of Important Turkish Olive Varieties Grown in the Southeastern Anatolian Region (Turkey) Conditions

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Abstract

Olive (Olea europaea L.) production is performed in approximately 40 countries around the world using varieties with quite different characteristics. Commercial varieties for table olives and olive oil production in each country have their important characteristics. Olive, which is a natural plant species of the Mediterranean basin, is grown intensively in areas where similar climatic conditions are dominant. In the present study, Turkish varieties in the olive collection garden of Gaziantep, which has a rough terrain and is located in the Southeastern Anatolia Region of Turkey, were used as the study material. The study was conducted for 2 years (2016 and 2017) to determine the morphological and pomological (leaf, flower, fruit, and seed) characteristics and fatty acid compositions of 28 different Turkish olive varieties. It was determined that there are significant differences between olive varieties in terms of all the characteristics examined in the study. It was observed in general that the petioles of the varieties that had longer leaf lengths, and the number of flowers of the varieties that had longer pedicels were higher. ‘Celebi’, ‘Izmir Sofralik Olive’, and ‘Karamursel Su’ varieties yielded high fruit length and fruit width values, and the ‘Sari Ulak’ variety had the highest fruit index value. It was also found that the oil content of the varieties varied between 16.76% and 31.86%, and the oil content of ‘Kilis Yaglik’ and ‘Kalembezi’ varieties was over 30%. It was determined that palmitic acid, one of the saturated fatty acids, and oleic acid, one of the unsaturated fatty acids, had high ratios in the fatty acid composition, and the ‘Celebi’, ‘Kalembezi’, ‘Kancelebi’, ‘Karamursel Su’, ‘Kiraz’, ‘Nizip Yaglik’, ‘Samanli’, ‘Saurani’, ‘Tavsan Yuregi’, and ‘Yag Celebi’ varieties stood out with their oleic acid content of over 75%. Also, the ‘Erkence’ variety, which had the highest palmitic acid (15.16%) ratio, had the lowest oleic acid (61.32%) and the highest linoleic acid (15.71%) ratio.

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  1. Agricultural Faculty, Horticultural Department, Kahramanmaras Sutcu Imam University, 46100, Onikisubat, Kahramanmaras, Turkey

    Yusuf Nikpeyma

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  1. Yusuf Nikpeyma
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Nikpeyma, Y. Determination of Morphological, Pomological, and Biochemical Characteristics of Important Turkish Olive Varieties Grown in the Southeastern Anatolian Region (Turkey) Conditions. Erwerbs-Obstbau 65, 1755–1768 (2023). https://doi.org/10.1007/s10341-023-00843-6

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