Bazı Antepfıstığı (Pistacia vera L.) çeşitlerinde farklı ekoloji, anaç, sulama ve tozlayıcı türlerin yağ miktarı ve yağ asitlerinin değişimleri üzerine etkileri
Özet
Pistachio nut takes ite normal size 45 to 50 days before harvesting maturity. The increase in the weight of undried pistachio continues until harvesting maturity. For the pistachio nut varieties considered in this study, while the fast growing period is terminating in the perikarp, it is starting in the embryo. An (S) type growing curve is obtained for the embryo. When the changes in the fat acid during the development of the embryo of pistachio nuts are examined, it is determined that the formation of the fat acids starts with the development of the embryo, the fat acids are primarily synthesised by means of a bio-chemical process, and in this process, palmitic acid is first synthesised and then finally, linoleic and tintolenic acids are formed. The accumulation of fat acids in the pistachio nut varieties considered in this thesis begins with the development of embryo and reach their harvesting level 7 to 10 days before their harvesting maturity. But, the change in the overall fat continues until the harvesting maturity. The findings in both years of the research on rootstocks prove that the rootstocks have different effects upon the overall fat content and the rate of fat acids of pistachio nut. For the pistachio nuts grown in seven different ecological regions, it is found that different ecologies have significant effects on the overall fat content and these effects are due to the altitude and temperature differences. It is determined that the overall fat content increases at high altitudes and with the decrease in temperature. Without considering varieties, the highest overall fat contents are obtained in Siirt with 57.56 % and in Adıyaman with 57.81 %. We find out that different ecological regions have also significant effects on the fat contents and fat rates. These efffects are especially recorded for palmitic acid, oleic acid and linoleic acid. The hottest ecological region and the coldest ecological region in which the research conducted are Urfa and Adıyaman, respectively. While the highest oleic acid with 78.61 % in Urfa, the lowest ofecfc acid with 70.23 % in Adıyaman are found out, the lowest linoleic acid with 6.65 % in Urfa and the highest linoleic acid with 17.56 % in Adıyaman are found out. It is determined that irrigation which fe an important eiriterion on yield and quality has also significant effects on the overall fat content and fat acids. Although the effects of irrigation on the overall fat content of varieties are different, îte effect is primarily on oleic and linoleic acids. We determine that pollen species do not have any effect on the formation of fat acids. On the other hand, we find out that they are significant on the overall fat content. KEY WORDS: Pistachio, Total Fat Fat, Fatty Acid, Oil Seeds, Roofetock, Irrigation, Ecology, Pollinizer Species