Pomological Attributes and Chemical Composition of Cultivars and Wild Genotypes of Pistachios (Pistacia vera L.) in Iran
Subject Areas : PistachioMohammad Aref Pourian 1 , Davood Bakhshi 2 , Hossein Hokmabadi 3 , Ali Aalami 4
1 - Department of Horticultural Science, Faculty of Agricultural Science, University of Guilan, Rasht, Iran
2 - Department of Horticultural Science, Faculty of Agricultural Science, University of Guilan, Rasht, Iran
3 - Department of Horticulture, Education and Extension Institute, AREEO, Tehran, Iran
4 - Department of Plant Biotechnology, Faculty of Agricultural Science, University of Guilan, Rasht, Iran
Keywords: Nutrition, Pistacia vera, Oil content, pistachio nut, Nut attributes,
Abstract :
The study was conducted to evaluate the pomological attributes and chemical composition of 35 pistachio (Pistacia vera L.) genotypes, including fifteen wild-types and twenty of the important cultivar pistachios from Iran. The results revealed that cultivar pistachios in terms of important characters such as the split nuts (78.57%), blank nuts (6.96%), 100-nuts weight (118.86 g), and size (20.84 mm) were superior to wild cultivars. Higher percentages of thesplitnutswere observed for ‘Akbari’ genotype (92.81%), and the lowest rate of blank nuts was observed in ‘Fandoghi 48’ (2.84%). Pistachio kernel is rich in nutrients which is almost the same in wild and cultivar genotypes. The mean N, P, K, Mg, Ca, Na, Fe, Zn and Mn values of the pistachio kernels studied were 3.39%, 0.52%, 0.88%, 0.14%, 0.27%, 0.08%, 33.20 μg g-1, 22.40 μg g-1 and 7.38 μgg-1, respectively. The ranges of protein and oil content were 13.70-23.63% and 45.81-55.49%, respectively. According to the results, there was a considerable difference in physical and pomological properties among wild and cultivar pistachio nuts, while there was less difference in oil content and nutrition quality between them.
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