Sürdürülebilir Kalkınma Amaçları
Yayınlar
- MakaleAçık Erişim2026Scopus SJRQ1Biochemical and Nutritional Profiling of Pistachio Genotypes Grafted Onto Pistacia khinjuk Rootstocks
Aglar, Erdal; Ozturk, Burhan; Uyak, Cuneyt; Dogan, Adnan; Tekin, Onur; Durmaz, Orhan; Alan, Davut; Ates, Umut
In the 2023 study, conducted in the Hizan District of Bitlis, aimed at determining the biochemical properties of pistachio trees grafted onto Pistacia khinjuk rootstocks, we identified 11 genotypes. Approximately 500 g of fruit were harvested from each genotype when the green fruit peel color started turning red, for use in the analyses. The various parameters were measured in the harvested fruits, including fruit size, yield, percentage of empty fruits, number of fruits per 100 g, splitting rate, moisture, ash, protein, fat, and mineral content. The fruit analyses revealed significant differences among the genotypes. The largest fruits were found in the G5 genotype, while the smallest were in the G9 genotype. Regarding yield, the highest ratio was observed in the G6 genotype with 46.63%, while the lowest was in the G10 genotype with 13.44%. The splitting rate, which varied by genotype, ranged between 0.97% and 41.88%. No statistical differences were observed in moisture and ash content among the genotypes, but protein content ranged from 18.01% to 28.49%, with the highest protein percentage recorded in the G9 genotype at 28.49%. Nutrient element analysis identified nitrogen (N), magnesium (Mg), calcium (Ca), and potassium (K) in the fruits. K emerged as the most abundant nutrient element across genotypes, followed by CA, magnesium (Mg), and sodium (Na). The G3 genotype exhibited the highest levels of potassium, calcium, magnesium, and manganese. In the fatty acid analyses, 9-octadecenoic acid was found to be the most abundant fatty acid, ranging between 40.5% and 66.7% across genotypes. Additionally, other fatty acids such as hexadecanoic acid, 9,12-octadecadienoic acid, and eicosanoic acid were also detected. These results indicated significant differences in the fatty acid content of the genotypes. As a result the pistachio genotypes examined in this study showed notable differences in terms of fruit yield, quality characteristics, and nutritional values. Particularly, G6 and G9 genotypes stood out with high yield and superior fruit qualities.
- MakaleAçık Erişim2026Scopus SJRQ1Pomological and Biochemical Characterization of Autochthonous Grape Varieties Grown in Türkiye
Karasu, Yakup; Dogan, Adnan; Aykut, Semih; Ozturk, Burhan; Aglar, Erdal
Grapevine (Vitis vinifera L.) is an important fruit crop with considerable morphological and biochemical diversity, and autochthonous genotypes represent valuable genetic resources for breeding and conservation programs. Many local varieties remain underexplored in terms of pomological and antioxidant traits. Eighteen indigenous grape genotypes collected from Muş province (Eastern Anatolia, Türkiye) were evaluated using morphological and biochemical parameters, including berry traits, phenolic composition, vitamin C, and antioxidant activity. Multivariate analyses including PCA, HCA, and Pearson correlation were performed to classify genotypes and determine trait relationships. The first two PCA components explained 51.9% of the total variation. Antioxidant-related traits mainly contributed to PC1, whereas berry size and anthocyanin content influenced PC2. HCA grouped the genotypes into distinct clusters according to antioxidant capacity and pomological characteristics. Correlation analysis showed significant positive relationships among antioxidant-related parameters. Berry size traits were positively correlated with each other, but negatively associated with seed number and skin thickness. The combined use of pomological, biochemical, and multivariate analyses proved useful for genotype classification. The identification of antioxidant-rich genotypes may support future breeding and conservation studies. The results highlight the importance of indigenous grape germplasm for sustainable viticulture.
