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Evaluation of Morpho-Physiological Characteristics of Leaves and Fruits, and Oil Quality Properties of Some Olive Cultivars and Genotypes in Ilam Province in Iran | ||
| نهال و بذر | ||
| Volume 38, Issue 1, April 2022, Pages 109-127 PDF (1.35 M) | ||
| Document Type: Research Paper | ||
| DOI: 10.22092/spj.2023.361111.1292 | ||
| Authors | ||
| F. Shadivand; J. Erfani-Moghaddam* ; F. Ghanbari | ||
| Department of Horticultural Sciences, Faculty of Agriculture, Ilam University, Ilam, Iran. | ||
| Abstract | ||
| In this study, morpho-physiological characteristics and oil quality properties of some olive cultivars and genotypes were evaluated in private olive orchards in Murmouri and Darehshar counties in Ilam province, Iran, in 2019 and 2020. Olive cultivars and genotypes included cv. Zard, cv. Shiraz, cv. Shengeh, cv. Koroneiki, cv. Golole, cv. Manzanilla, genotypes 4 and 7 were collected from Murmouri, and genotypes 9, 10 and 11 from Darehshahr. There were significant differences between cultivars/genotypes for morpho-physiological characteristics of leaf and fruit. The highest fruit weight (4.24 g) belonged to cv. Zard and cv. Golole, and the highest fruit length (2.36 cm) observed in genotype 7. The highest diameter, fruit flesh thickness and flesh weight recorded in cv. Golole. Also, the highest oil content in fresh matter (23.71%) belonged to cv. Zard. The results of principle component analysis (PCA) revealed that the first six components explained 91.47% of the total variation in morpho-physiological characteristics and oil quality properties. In PCA, fruit length, fruit diameter, stone dimensions, fruit and stone weight, flesh weight, fruit coloring and ripening times were predominant in the first component, indicating that these characteristics can be useful for evaluation of olive germplasm. Overall results of this study showed that some olive cultivars such as cv. Zard and cv. Golole were better adapted to the environmental conditions of the target areas in Ilam province in Iran. | ||
| Keywords | ||
| Olive; fruit weight; oil compositions; fatty acids profile; adaptation | ||
| References | ||
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