Phenological, pomological and chemical characterization of some almond cultivars and genotypes consumed as fresh fruit (çağla)

Objective: Our thesis study aims to reveal the phenological, pomological and chemical characterization of varieties and genotypes suitable for fresh fruit (unripe almond) consumption located in the Almond Genetic Resources parcel of the Aegean Agricultural Research Institute. In addition, it will contribute to future studies and the registration of the examined genotypes as unripe. Material and Methods: The varieties and genotypes included in the study were evaluated in terms of flowering and fruit formation dates. The consumption characteristics and quality of fruits belonging to almond varieties and genotypes as unripe were investigated. At the same time, vitamin C, sugar, acidity, SSC, pH and total phenolic substance amounts of almonds consumed as fresh fruits were determined. Results: In the genotypes included in the study, the first flowering occurred between 4-02-2024 and 5-02-2024, and the end of flowering occurred between 20-02-2024 and 10-03-2024. pH values of fresh fruit (unripe) samples were 3.28 (3012) and 3.78 (2795), titratable acidity (%) values were 0.84% (101/23) and 1.45% (2783) and SSC ( %) values were determined to vary between 6.73% (101/23) and 7.5% (101/9) Brix. The total amount of phenolic substances varied between 78.16-31.42 mg GAE/100g, and the vitamin C values were 60.41 mg/100 g (101/23), 84.86 mg/100 g (2795), 105.87, respectively. It was determined through analysis that it was mg/100 g (2783), 148.15 mg/100 g (101/9) and 148.15 mg/100 g (101/9). Conclusion: In the studies conducted, it is seen that genotype number 3012 comes to the fore according to fruit characteristics and analysis results. Keywords: Almond, Characterization, Chemical analyses, Fresh fruit (unripe)