Pomologic and biochemical characteristics of Argania spinosa (L.) skeels fruits belonging to different populations

In this study, it was aimed to determine the differences in morphological and biochemical properties of fruit-seeds and almonds of Argania spinosa species belonging to 13 different populations naturally grown in Morocco between locations. From the localities of Admin, Aina Smama, Aıt Baha, Anzı, Aoujdad Aziar, Aoulouz, Argana, Argen, Taznakht, Lakhsass, Şıdı Ifnı, Tamanar Shud Tamri and Tasgou Drar brought from the Morocco region, homogeneously grouping was made and fruit, seeds were obtained from 40 fruits each. 18 different morphological characterizations were investigated, including thickness, weight, length and width values and measured morphological values, such as compaction index, shape index, coarseness, core yield, double core ratio and fruit color. Analysis of protein, proline, Malondialdehyde (MDA), Hydrogen Peroxide Determination (H2O2), Superoxide dismutase (SOD), Peroxidase (POD), Glucose, Sucrose, Fructose, Phenol and Flavonaid compounds made on almond extracted from the argan seed was performed. The species were evaluated in terms of their biochemical contents. Elemental analyzes of almond contents were made with the help of XRF device, and main macro and micro nutrients were evaluated. Statistical analyzes of the obtained data were made with the SPSS analysis program. ANOVA test was used to determine the variation on the basis of populations, and Duncan's multiple test was applied in the second stage for the variables with statistically significant differences. According to the results of the research, significant differences were found between the populations in terms of morphological characteristics, biochemical and elemental contents of fruits/seeds/almonds. According to the geographical location of the populations, comparisons can be made to the characteristics of the inland and coastal areas. It has been concluded that moving away from the desert climate in terms of color conditions causes darkening in terms of fruit color.