The Effect of Amino Acid Applications on Fruit Quality in “Kırmızı” Pistachio Variety

Abstract

Pistachio (Pistacia vera L.) is an important type of nut fruit in Türkiye and has value in terms of health and nutrition. Amino acids, which are one of the essential components in the process of protein synthesis in plants, are also called biostimulants. Today, these components affect fruit quality and yield positively and are used specially to increase the resistance of plants to stress. In this study, which was carried out in Demirci district of Manisa province in 2020 to determine the effect of amino acid application in different doses (0, 5, 7.5 and 10 ml/lt) on some fruit characteristics of "Kırmızı" pistachio cultivar, the treatments were applied from leaves twice (2) in May and June. Accordingly, 7.5 ml/lt (12.97 mm) and 10 ml/lt (12.70 mm) applications were found to be statistically significant in terms of fruit width. In addition, the most positive results in terms of fruit size (24.90 mm), fruit weight (1.03 g), nut weight (0.37 g) and kernel ratio (36.19%) were obtained from 10 ml/lt amino acid application. In addition, with amino acid applications, the kernel color changed from yellow to green tones and gained a brighter color. The most effective application in terms of color values was determined as amino acid at a dose of 7.5 ml/lt. As a result, amino acid applications have a positive effect in terms of improving quality properties.