Determination of phenological pomological and some biochemical characteristics of Memecik olive varieties growing at different altitudes in Aydın

This study was conducted to investigate the effects of different altitudes on olive quality in 2015 and 2017. This study was carried out in two different orchards which are in the boundaries of Yılmazköy (100 m) and its northern neighbour Karaköy (750 m ) in the eastern part of Aydın. Meteorological measurements showed that the average temperature at 750 m altitude was 2.0-3.9°C lower and the relative humidity values were 0.1-12.5% higher than at 100 m altitude. Phenological measurements at an altitude of 100 m have been determined as the followings: The first blooming dates were 17th April - 05th May, full blooming were 21st April - 08th May and the end of blooming were 25th April-18th May. The first blooming at an altitude of 750 m was determined as 12th-22nd May, full blooming as 15th May - the 02nd June and the end of blooming as 27th May - 07th June. Fruit width, height, index, weight, stone width, height, and weight, and moisture content results were found to be higher in olives grown at low altitude. In high altitude olives, flesh ratio and maturity index values are higher. Total sterol content was found to be high in 100 m altitude oils. Oleic acid, phenolic compounds and oil yield values were found higher in 750 m altitude oils. Key Words: Olive, Memecik, altitude, phenology, pomology, biochemical properties.