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    Genetic diversity in wild sweet cherries (Prunus avium) in Turkey revealed by SSR markers
    (Funpec-Editora, 2011) Ercisli, S.; Agar, G.; Yildirim, N.; Duralija, B.; Vokurka, A.; Karlidag, H.
    Wild sweet cherry (Prunus avium) trees are abundant in the northern part of Turkey, including the Coruh Valley. We analyzed 18 wild sweet cherry genotypes collected from diverse environments in the upper Coruh Valley in Turkey to determine genetic variation, using 10 SSR primers. These SSR primers generated 46 alleles; the number of alleles per primer ranged from 3 to 7, with a mean of 4.6. The primer PS12A02 gave the highest number of polymorphic bands (N = 7), while CPSCT010, UDAp-401 and UDAp-404 gave the lowest number (N = 3). Seven groups were separated in the dendrogram, although most of the genotypes did not cluster according to phenological and morphological traits. This level of genetic diversity in these wild sweet cherry genotypes is very high and therefore these trees would be useful as breeders for crosses between cultivated sweet cherry and wild genotypes.
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    MORPHOLOGICAL DIVERSITY ON FRUIT CHARACTERISTICS AMONG SOME SELECTED MULBERRY GENOTYPES FROM TURKEY
    (Pakistan Agricultural Scientists Forum, 2012) Yilmaz, K. U.; Zengin, Y.; Ercisli, S.; Demirtas, M. N.; Kan, T.; Nazli, A. R.
    Turkey has important mulberry genetic resources. In contrast to the other mulberry producing countries, in Turkey mulberry tree is used only for fruit production not for sericulture purposes. Some selected morphological fruit characteristics such as seed formation, fruit weight, SSC (Soluble solid content), titratable acidity, juice yield and pH of 34 selected mulberry genotypes found together in an ex-situ collection parcel in Malatya Fruit Research Institute in Turkey were investigated. The collection parcel has been established in 1996 year with 3x5 m row spacing. The morphological fruit characteristics are represented of 3 years average data (2006-2008). The results showed that there were big differences among genotypes in terms of most of the fruit characteristics. Fruit weight varied from 0.66 (Istanbul dutu 2) to 3.07 (Gumushaci beyaz); SSC varied from 17.33% (Erzincan karadut 16) to 30.67% (Lokum dut); titratable acidity varied from 0.06% (Angut 9) to 1.62% (Gumushaci karadut 8) and pH varied from 2.19 (Kemaliye karadut 9) to 5.86 (Mersin mor dut), respectively.