Effects of Chemical Fruit Thinning on Oil Yield and Quality in ‘Gemlik’ Olive (Olea europaea L.)

Basit Öğe Kaydı
dc.contributor.authorİsfendiyaroğlu, Murat
dc.contributor.authorÇiğdem, Zekeriya
dc.contributor.authorÖzeker, Elmas
dc.date.accessioned2020-12-01T12:32:32Z
dc.date.available2020-12-01T12:32:32Z
dc.date.issued2018
dc.departmentEge Üniversitesien_US
dc.description.abstract‘Gemlik’ olive variety started to be grown in many areas of Turkey in recent years. ‘Gemlik’ is mainly a black table variety, but it is processed to oil in many areas.  So chemical fruit thinning may be useful to control alternate bearing and standardization of the fruit and consequently the oil quality. in this work, predicting the effects of chemical fruit thinning by potassium salt of naphtaleneacetic acid (NAA-K) on oil yield and quality in ‘Gemlik’, which is one of the prominent olive variety of Turkey was aimed. Results showed that NAA applications decreased the oil acidity levels in the first year (off year). in the second year (on year), NAA sprayings at 100 and 120 ppm increased the oil acidity up to 1.75 % while 150 ppm decreased the acidity value to 0.36 %. 180 ppm NAA significantly augmented the oil content of olive fruits particularly in “on year” and gave rise to 22 and 48 % increments in oil rates successively on fresh and dry matter basis compared to control.       en_US
dc.description.abstract‘Gemlik’ olive variety started to be grown in many areas of Turkey in recent years. ‘Gemlik’ is mainly a black table variety, but it is processed to oil in many areas.  So chemical fruit thinning may be useful to control alternate bearing and standardization of the fruit and consequently the oil quality. in this work, predicting the effects of chemical fruit thinning by potassium salt of naphtaleneacetic acid (NAA-K) on oil yield and quality in ‘Gemlik’, which is one of the prominent olive variety of Turkey was aimed. Results showed that NAA applications decreased the oil acidity levels in the first year (off year). in the second year (on year), NAA sprayings at 100 and 120 ppm increased the oil acidity up to 1.75 % while 150 ppm decreased the acidity value to 0.36 %. 180 ppm NAA significantly augmented the oil content of olive fruits particularly in “on year” and gave rise to 22 and 48 % increments in oil rates successively on fresh and dry matter basis compared to control.       en_US
dc.identifier.doi10.20289/zfdergi.342483
dc.identifier.endpage202en_US
dc.identifier.issn1018-8851
dc.identifier.issn2548-1207
dc.identifier.issue2en_US
dc.identifier.startpage197en_US
dc.identifier.urihttps://doi.org/10.20289/zfdergi.342483
dc.identifier.urihttps://app.trdizin.gov.tr//makale/TXpBeU5UZzVPUT09
dc.identifier.urihttps://hdl.handle.net/11454/66263
dc.identifier.volume55en_US
dc.indekslendigikaynakTR-Dizinen_US
dc.language.isoenen_US
dc.relation.ispartofEge Üniversitesi Ziraat Fakültesi Dergisien_US
dc.relation.publicationcategoryDiğeren_US
dc.rightsinfo:eu-repo/semantics/openAccessen_US
dc.subject0-Belirleneceken_US
dc.titleEffects of Chemical Fruit Thinning on Oil Yield and Quality in ‘Gemlik’ Olive (Olea europaea L.)en_US
dc.title.alternativeEffects of Chemical Fruit Thinning on Oil Yield and Quality in ‘Gemlik’ Olive (Olea europaea L.)en_US
dc.typeOtheren_US

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