Bazı Avokado Çeşitlerinde Hasat Zamanının Belirlenmesinde Yağ ve Kuru Ağırlık Parametrelerinin Kullanımı

Bu çalışmada; ülkemizde standart çeşit olarak yetiştirilen ‘Bacon’, ‘Fuerte’, ‘Hass’ ve ‘Zutano’ çeşitlerinde farklı hasat dönemlerinde yağ ve kuru ağırlık içeriklerindeki değişimler ve en erken hasat zamanının belirlenmesi amaçlanmıştır. Bu amaçla yapılan çalışmada, farklı hasat dönemlerinde alınan 4 önemli çeşidin meyve eti örneklerinde, yağ ve kuru ağırlık içerikleri saptanmıştır. Denenen her 4 çeşitte de ilk hasattan son hasada gidildikçe; meyve ağırlığında % 11–22, toplam yağ içeriğinde % 17– 40 ve toplam kuru ağırlık içeriğinin ise % 7–18 arasında artışlar kaydedilmiştir. Ayrıca hasat zamanları ile toplam yağ ve kuru ağırlık arasında yüksek oranda korelasyon (r = 0.90) tespit edilmiştir. Meyve etinde bulunması gereken kuru ağırlık içeriğine göre çeşitlerin en erken hasat zamanı; ‘Bacon’ ve ‘Fuerte’ için kasım ayının ilk haftası, ‘Hass’ ve ‘Zutano’ çeşitleri için kasım ayının ortası olarak bildirilmiştir. Ancak optimum hasat zamanı; ‘Bacon’da aralık ayının ilk haftası, ‘Fuerte’de aralık ayının son haftası, ‘Hass’da ocak ayının ilk haftası ve ‘Zutano’da ise kasım ayının son haftası olarak belirlenmiştir. Araştırma bulguları; hasat kriteri olarak meyve etinin kuru ağırlık veya yağ içeriğinin belirlenmesinin en güvenli yöntem olduğunu göstermiştir.

Anahtar Kelimeler:

Avokado, fizyolojik parametreler, hasat, olgunluk, yağ ve kuru ağırlık içeriği

Using of Oil and Dry Matter Parameters in Some Avocado Cultivars for Determination of Harvest Date

In this study, the earliest possible maturation date for commercially grown avocado cultivars, ‘Bacon’, ‘Fuerte’, ‘Hass’, and ‘Zutano’, in Turkey was aimed to be determined by analyzing oil and dry matter content of cultivars at different harvesting periods. In the last harvesting period, fruit weight was found to increase 11-12 % compared to the first harvesting time. Similarly, total oil content was 17-40 % higher in the last harvesting than the first one. Total dry matter of fruit was also increased 7-18 % in the last harvesting period. There was also a high correlation (r =0.90) between oil content and dry matter of fruit at different harvesting periods. Based on dry matter content of fruit, the earliest harvesting time was found to be the first week of November for ‘Bacon’ and ‘Fuerte’ and mid-November for ‘Hass’ and ‘Zutano’ cultivars. However, optimum harvesting time period was suggested as the last week of November for ‘Zutano’, first week of December for ‘Bacon’, last week of December for ‘Fuerte’ and first week of January for ‘Hass’ cultivar. As a result, monitoring the oil content and dry matter of avocado fruit was found to be the most reliable harvest decision criteria.

Keywords:

Avocado, physiological parameters, harvest, maturity, oil and dry matter content,

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