Author(s): M. Simsek | A.B. Kuden
Journal: International Journal of Botany
ISSN 1811-9700
Volume: 6;
Issue: 3;
Start page: 251;
Date: 2010;
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Keywords: pomological properties | total scores | Ficus carica L. | Southeast Anatolia Region
ABSTRACT
The aim of this study was to select of fig types of good quality for fresh consumption. Turkey has a great variations and distributions with respect to fig forms. Although Diyarbakir province has a special importance with respect to the fig genetic resources, no studies have been made about selection of them by researchers up to now. In this study, 42 fig types which had higher scores were selected according to the weighted ranked method during years 2006-2007 and their altitudes were determinated with GPS tool. According to the average values in years 2006 and 2007, it was determined that fruit weight and ostiolum width changed from 76.85 to 31.29 g, from 75.77 to 23.66 g, from 6.27 to 1.33 mm and from 7.62 to 1.30 mm, respectively. In addition, titrable acidity and TSS content changed from 0.61 to 0.15%, from 0.47 to 0.16%, from 24.80 to 14.60% and from 24.73 to 14.30%, respectively. The fig types will be the resources of the future experiments.
Journal: International Journal of Botany
ISSN 1811-9700
Volume: 6;
Issue: 3;
Start page: 251;
Date: 2010;
VIEW PDF
DOWNLOAD PDF Original pageKeywords: pomological properties | total scores | Ficus carica L. | Southeast Anatolia Region
ABSTRACT
The aim of this study was to select of fig types of good quality for fresh consumption. Turkey has a great variations and distributions with respect to fig forms. Although Diyarbakir province has a special importance with respect to the fig genetic resources, no studies have been made about selection of them by researchers up to now. In this study, 42 fig types which had higher scores were selected according to the weighted ranked method during years 2006-2007 and their altitudes were determinated with GPS tool. According to the average values in years 2006 and 2007, it was determined that fruit weight and ostiolum width changed from 76.85 to 31.29 g, from 75.77 to 23.66 g, from 6.27 to 1.33 mm and from 7.62 to 1.30 mm, respectively. In addition, titrable acidity and TSS content changed from 0.61 to 0.15%, from 0.47 to 0.16%, from 24.80 to 14.60% and from 24.73 to 14.30%, respectively. The fig types will be the resources of the future experiments.