In vitro evaluation of apricot cultivars response to Pseudomonas syringae pathovars: Image processing as an alternative method

Abstract

Turkey, with an apricot (Prunus armeniaca L.) production amount of 833,398 tons per year, ranks first in fresh apricot production and dried apricot export in the world. Malatya, Iğdır, and Elazığ with amounts of apricot production constitute the main apricot production centers in Turkey. Many table and dried apricot cultivars have been grown in Turkey. Economically important apricot cultivars such as cv.Şalak (or Aprikoz), cv.Tebereze, cv.Ordubat, cv.Ağcanabat, and cv.Ağerik are widely grown in the Aras Valley, including Iğdır and Kağızman. In this study, DNA barcoding of local cultivars based on the ITS region was performed and their distribution was shown in the Aras Valley. The reactions of these apricot cultivars to the causal agents of bacterial canker, which negatively affect the yield and quality of apricot cultivation, were also determined. Alternative methods such as image-processing technology and CHAID analysis have also been successfully used for cultivar reaction tests. It was determined that "cv.Şalak" is the most common apricot cultivar in the Aras Valley. In addition, the Ağcanabat cultivar was sensitive to the causal agents of disease, and other local apricot cultivars were tolerant to it.

Effects of plant-derived smoke, karrikin, and salinity stress on Prunus armeniaca cv. Şalak seeds and seedlings: A morphological, biochemical, and molecular approach

“…The fruits are oblong shaped and very large, and the average fruit weight is 50-65 g. The fruits are sweet, the skin and flesh color are yellow, the shape is symmetrical, and the abdominal line is very prominent. The Şalak apricot ripens in the last week of June under the ecological conditions of Iğdır and Malatya (Akbaba et al 2023;Asma 2011;Aydoğdu 2016). In terms of soil requirements, apricot trees prefer deep permeable, warm, rich in organic matter and nutrients, good drainage without high ground water, pH: between 6.5-7.5, loamy or loamy-calcareous, without salinity problems (Korkmaz 2007;Asma 2011).…”