Research Information System
FOOD SCIENCE & NUTRITION, vol.2026, no.14, pp.1-11, 2026 (SCI-Expanded, Scopus)
In the 2023 study, conducted in the Hizan District of Bitlis, aimed at determining the biochemical properties of pistachio trees
grafted onto Pistacia khinjuk rootstocks, we identified 11 genotypes. Approximately 500 g of fruit were harvested from each genotype
when the green fruit peel color started turning red, for use in the analyses. The various parameters were measured in the
harvested fruits, including fruit size, yield, percentage of empty fruits, number of fruits per 100 g, splitting rate, moisture, ash,
protein, fat, and mineral content. The fruit analyses revealed significant differences among the genotypes. The largest fruits were
found in the G5 genotype, while the smallest were in the G9 genotype. Regarding yield, the highest ratio was observed in the
G6 genotype with 46.63%, while the lowest was in the G10 genotype with 13.44%. The splitting rate, which varied by genotype,
ranged between 0.97% and 41.88%. No statistical differences were observed in moisture and ash content among the genotypes,
but protein content ranged from 18.01% to 28.49%, with the highest protein percentage recorded in the G9 genotype at 28.49%.
Nutrient element analysis identified nitrogen (N), magnesium (Mg), calcium (Ca), and potassium (K) in the fruits. K emerged
as the most abundant nutrient element across genotypes, followed by CA, magnesium (Mg), and sodium (Na). The G3 genotype
exhibited the highest levels of potassium, calcium, magnesium, and manganese. In the fatty acid analyses, 9-octadecenoic
acid
was found to be the most abundant fatty acid, ranging between 40.5% and 66.7% across genotypes. Additionally, other fatty acids
such as hexadecanoic acid, 9,12-octadecadienoic
acid, and eicosanoic acid were also detected. These results indicated significant
differences in the fatty acid content of the genotypes. As a result the pistachio genotypes examined in this study showed notable
differences in terms of fruit yield, quality characteristics, and nutritional values. Particularly, G6 and G9 genotypes stood out
with high yield and superior fruit qualities.