Determinatıon of Morphological, Pomological and Physicochemical Properties of Olive GeneticResources in Gaziantep Province

In the population of olive in gaziantep in the first stage of the selection work carried out in order to select superior genotypes, 25 genotypes have been identified. in the determined genotypes were investigated fruit weight, fruit shape, the total fat content, fatty acid composition, lenticel size, habitus, and internode long. in selected types of fruit weight is determined as 10.82-18.74 g. the range of fatty acid contents were determined 12.57% - 19.82% for palmitic acid, between 2.31% - 4.23% for stearic acid, between 58.68% - 72.86 % for oleic acid, between 5.10 % - 21.06% for linoleic acid and between 0.73 % and 1.71 % for linolenic acid.