Determıng Sources of The Hawthrown Genes In Hakkari, Şemdinli

Yaviç A., Taylan A.

2nd International Congress on Applied Biological scieces, Sarajevo, Bosnia And Herzegovina, 27 - 31 May 2016, vol.1, no.1, pp.4

  • Publication Type: Conference Paper / Summary Text
  • Volume: 1
  • City: Sarajevo
  • Country: Bosnia And Herzegovina
  • Page Numbers: pp.4
  • Van Yüzüncü Yıl University Affiliated: Yes


Hawthrown fruit is known as a kind of fruit which naturally growable in many regions of Turkey and is not cultivated yet. In this research, it is aimed to get some prior knowledge about the pomological and chemical properties and sugar contents of Hawthrown fruits in different colours. In the villages of Şemdinli, there have been studied on 39 hawthrown fruits among 2 years. By pomological analysis, weight of the fruit, height of the fruit, width of the fruit, the quantity and weight of core have been analyzed. By chemical analysis SÇKM, ph, TEAM and sugar have been analyzed. The research has indicated that weight of the fruit is in between 4.89-2.16 g, and the rate of fruit flesh is in between 85.99%-77.86%. The sugar profile is observed as such; the dominant sugar for the yellow Hawthrown fruits are glucose and sucrose while for the black and red ones they are glucose and fructose. 16 different Hawthrown genotypes which consist of 7 yellow, 5 red, 3 black and 1 white Hawthrown fruits have been determined in Şemdinli (Hakkari) in which various genotypes exist. The achieved results are significant in terms of sorting out the forthcoming breeding studies. 
Keywords: Şemdinli, Hawthrown, fruit, breeding