LAUSR

In this study, six different irrigation treatments were applied to an olive orchard using the drip irrigation method. Five of these were arranged according to 25% (S0.25), 50% (S0.50), 75% (S0.75), 100% (S1.00) and 125% (S1.25) of the evaporation in 5 days of a class ‘A’ evaporation pan, and one control (SC) was arranged so as to bring the reducing moisture at a soil depth of 0–90 cm to field capacity. Yield values were not affected by the irrigation treatment (p > 0.05). In contrast, 100-fruit weight, pulp ratio, hardness moisture, oil, reducing sugar content and bitterness were affected by irrigation (p < 0.05). Generally, an increase in the amount of irrigation water given in the study was accompanied by a fall in ripeness index values, a rise in moisture content, and a reduction in the oil content of fruit. The highest content of reducing sugar was obtained from S0.25, generally being lower with increase in the water applied. The findings show that application of 25% of the evaporation of a class ‘A’ evaporation pan (treatment S0.25) can be recommended for cv. Memecik. Application of this recommendation can achieve a 72% saving in water and make a significant contribution to the conservation of limited water resources. Copyright © 2017 John Wiley & Sons, Ltd.