Abstract
Some biochemical pistachio nut traits were investigated to characterize pistachio germplasm. Local and foreign cultivars and ecotypes from three localities were surveyed. Kernel samples were collected during two years. Chlorophyll concentration, oil content, and fatty acid composition were assessed. Chlorophyll concentration, oil content, and fatty acid composition differed significantly among cultivars and ecotypes. The ‘Mateur’ cultivar had the least chlorophyll a and b at 1.02, 0.97, and 1.13 mg/L and 1.27, 0.72, and 1.25 mg/L, respectively, for nuts grown in the Sfax, El Guetar, and Gabes regions. Local pistachio ecotypes from the Sfax region and El Guetar oasis had very interesting quality, with superior chlorophyll a and b concentrations. The mean fat contents of pistachio cultivars and ecotypes ranged between 58.9 and 74.2%. The local cultivar ‘Nouri’ had the highest fat content. The fatty acid compositions varied with the origin of cultivar and location. Oleic acid accounted for more than 55% of the total fatty acids and correlated negatively with linoleic acid. Some ecotypes were distinguished by interesting biochemical traits compared to ‘Mateur’ and other foreign cultivars. They presented high chlorophyll and fat concentrations and better fatty acid composition, with oleic acid > 75%.