Known as the world’s most healthy and natural source of vegetable oil, the history of olives dates back to 10,000 years ago. The homeland of olives, a member of the Oleacea family, is Upper Mesopotamia and Southern Asia, including Southeastern Anatolia and Syria. Olives, BC It started to be cultivated on the eastern shores of the Mediterranean in the year 3000 and is one of the first fruit species cultivated in the Mediterranean region. In this respect, olive has an important place in the economy, nutrition and culture of Mediterranean countries. Currently, in most olive growing countries, olive, leafy stem or cuttings are rooted or by propagating stem shoots from seed or clonal stem. However, the so-called table olives are very difficult or completely impossible to root. The olives, which are very difficult to root, should be supported with biotechnological approaches such as micropropagation method in order to increase the product productivity. So far, many fruit species have been propagated in vitro using tissue culture methods and at the same time, some olive varieties have been successfully propagated by micro-propagation method. It made in tissue culture in the world and Turkey Olives have been compiled resources to work for the researchers in this study.
This study was carried out between 2016–2017 to identify local olive varieties grown in the Derik district of Mardin province and their distinguishing characteristics. In the study the growing strength of the trees of eight local olive species, pomological characteristics of their leaves, inflorescence, fruit, and seeds, phenological development periods, total oil content, fatty acid composition, and sensory characteristics of their oils were examined. It was found that the “Mavi” variety had the highest values for fruit weight, width, and flesh ratio among the varieties examined. The variety with the highest fruit oil content (30.0%) was “Derik Halhalı”, followed by the “Melkabazi” variety with oil content of 26.0%. The most abundant fatty acid in the oils of local olive varieties was cis-Oleic acid (57.60–73.51%), followed by Palmitic acid (12.90–18.57%), cis-Linoleic acid (7.97–17.76%), and Stearic acid (2.48–3.30%). It has been determined that growing “Derik Halhalı” and “Melkabazi” as oil genotype is suitable, while growing “Zoncuk”, “Mavi”, “Kejik”, “Belluti”, “Hursiki” and “Gulleki” as table genotype is suitable
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