Korkuteli Karyağdı Pear

Korkuteli Karyağdı Pear is a local variety of Pyrus communis native to the Korkuteli district of Antalya Province. This product is geographically indicated and registered, known for its flesh without sand cells, intense aroma, and self-fertile structure, cultivated at elevations between 844 and 1010 meters. It is distinguished by its thin skin, flattened spherical shape, and medium-sized fruits.

Korkuteli Karyağdı Pear (AA)

Geographical Distribution

The Korkuteli Karyağdı Pear is a local variety of Pyrus communis grown exclusively in the Korkuteli district of Antalya Province. It was officially registered as a geographical indication under the name of origin on 30 July 2018 in Türkiye (Registration No: 369). The holder of the registration is the Antalya Chamber of Commerce.

The Korkuteli Karyağdı Pear is cultivated in the central, northern and eastern neighborhoods of Korkuteli district, at elevations between 844 and 1010 meters. These areas include Akyar, Bayat, Yazır, Küçücköy, Esenyurt, İmrahor, Kargalık, Tatköy, Kargın and Merkez neighborhoods. This elevation range is decisive in developing the fruit’s distinctive morphological and sensory characteristics.

Morphological Characteristics

The Korkuteli Karyağdı Pear is a variant of the Ankara pear, distinguished by the absence of the typical “sand cell” structure around the core and its ability to produce fruit without requiring a pollinator variety. Korkuteli Karyağdı Pear trees exhibit upright growth. Main branches are sparsely distributed, while lateral branches are densely packed. The color of trunks and older branches is close to dark gray, while newer branches are lighter gray. Older branches are rich in spurs and fruiting buds, while young shoots bear thorns and small branches. Tree vigor varies depending on the rootstock used. Leaves are broad, with margins featuring simple teeth that are barely noticeable. Leaf stalks are long, yellowish-green, hairless, slightly grooved on the upper surface, and exhibit a reddish tint at the point of attachment to branches.

• Tree structure: Upright growth habit; older branches are dark gray approaching black, while new branches are light gray. Rich in spurs and fruiting buds.
• Leaves: Simple toothed, yellowish-green, long-stalked, hairless, with a slightly grooved upper surface.
• Flower structure: Flowers have white petals and are completed by triangular, brown, hairy sepals.
• Fruit structure: Medium-sized, weighing 200–250 grams, flattened spherical in shape, with a diameter of 6–8 cm. The skin is thin, wax-free and non-glossy. During ripening, the skin turns yellowish-green. The flesh is sand-free, juicy, sweet and aromatic.
• Seed: Five locules in the seed cavity. Seeds are large, pointed at the tip, and light brown in color.

Korkuteli Karyağdı Pear (AA)

Phenological Characteristics

Bud break, assessed by the appearance of silver tips on buds, typically begins after 20 March. The “mouse ear” stage coincides with the end of March and beginning of April. Flowering starts in the first week of April, reaches full bloom within a few days, and continues until the end of the month. Harvest occurs between the end of September and beginning of October. Leaf fall may last from mid-November to early December.

Yield varies depending on the rootstock and environmental conditions. Fruit set may be irregular in some years, but this can be controlled through appropriate cultural practices. In the Korkuteli region, pear, quince and service tree rootstocks are commonly used. Trees typically begin fruiting between 4 and 7 years of age, yielding an average of 60 kg per tree between 5 and 10 years. Trees older than 10 years may produce up to 150 kg, and this productivity can continue until 50 years of age.

Fertilization Biology

General literature classifies pear species as self-incompatible, requiring cross-pollination from a different variety. Accordingly, the Ankara pear is generally considered to require a pollinator. However, the Korkuteli Karyağdı Pear, a variant of the Ankara pear grown in Korkuteli, produces fruit without needing a pollinator variety, deviating from this general rule. This trait indicates a genetic and physiological adaptation of the variety to the local environmental conditions of Korkuteli.

Korkuteli Karyağdı Pear (AA)

Cultivation Method

While general pear cultivation techniques are applied in the production of Korkuteli Karyağdı Pear, specific practices are implemented to account for the unique conditions of its growing region.

Climate and Soil Conditions

The cultivation areas feature a hot, sunny, dry climate during summer months, with high air movement and low humidity. These areas lie in a valley between two mountains, with favorable north-south airflow. This microclimatic structure directly influences fruit development. Additionally, the region provides the necessary chilling hours during winter. The soil profile is deep, well-drained, clay-free and rich in organic matter. Irrigation and fertilization significantly affect yield and quality.

Propagation Method and Rootstock Selection

Propagation is carried out by grafting, with pear, service tree and quince rootstocks being the most commonly used. Trees grafted onto pear rootstocks show higher canopy development and larger tree structure. Trees grafted onto service tree rootstocks adapt better to dry conditions and exhibit moderate growth. When quince rootstocks are used, dwarfing types are preferred.

Orchard Establishment

One- to two-year-old saplings are used for orchard establishment. Planting begins after leaf fall in autumn and ends before bud break in spring. Square or rectangular planting systems are applied, with row spacing and planting distance determined according to rootstock type and canopy shape.

Cultural Practices

Soil tillage is performed superficially in autumn using a rotary hoe or disc harrow to maximize rainfall utilization. In spring, before bud break, the soil is tilled again. During summer, light tillage methods are applied for weed control.

Fertilization

Organic fertilization (manure) and chemical fertilization are applied together. Composted fertilizers are generally applied during autumn soil tillage, while nitrogenous fertilizers are applied in spring and summer. Fertigation through drip irrigation systems is also possible. However, fertilizer quantities must be determined based on soil analyses.

Irrigation

Irrigation is conducted from early June to mid-September. Water is applied approximately every ten days during this period, but irrigation before June should be avoided, as it may reduce fruit set. Starting from the first week of June, irrigation is applied every 15 days, increasing to weekly intervals after mid-July. Irrigation is generally carried out by drip method in sessions lasting 3–4 hours.

Pruning and Thinning

At planting, root and leader pruning are performed; in subsequent years, shaping and yield pruning are carried out. A central leader system is applied (one central leader and 3–5 main branches). Excessive pruning is avoided to encourage early fruiting. Annual yield pruning is conducted during the dormant period to maintain tree health, improve quality and facilitate harvesting. Fruit thinning is performed in years of high yield, when fruits are still small, between late June and early July. A maximum of two fruits per spur is retained, or thinning is adjusted to leave one fruit per 20–30 leaves.

Harvesting Practices

Harvest dates vary between late September and early October depending on annual climatic conditions. Fruits reach harvest maturity before eating maturity. The color of the seeds is used to determine harvest timing; blackening of the seeds indicates optimal harvest time. During harvest, fruits are picked by detaching them from the stem. This method is used because the thin skin makes the fruit susceptible to rotting from the stem region.

Harvested fruits are placed in plastic buckets lined with sponge, holding 10–15 kg, then transferred to 20–25 kg crates with careful handling. Due to the firmness of the flesh, fruits can be stacked in crates.

Storage Conditions

Immediately after harvest, fruits are transferred to cold storage rooms. Temperature is maintained at 0 to -1 °C and relative humidity at 80–90%. No other fruit varieties are stored in the same room. Under proper conditions, fruits can be stored for up to eight months. Flavor development reaches maturity approximately four months after harvest and fruits become market-ready from mid-January. Before consumption, fruits should be held at room temperature (approximately 20 °C). If stored in natural conditions (within the geographical boundaries and climatic conditions), marketing is recommended after the end of December. Storage must be protected from rain and conducted in ventilated but not directly exposed environments. The most important quality criterion before marketing is the completion of flavor maturity.

Monitoring System

Compliance of the Korkuteli Karyağdı Pear with the quality specifications and production conditions stated in its registration certificate is monitored and controlled under Law No. 6769 on Industrial Property. Monitoring activities are coordinated by the Antalya Chamber of Commerce and carried out by a six-member inspection unit composed of representatives from the Antalya Directorate of Food, Agriculture and Livestock, Antalya Chamber of Agriculture, Korkuteli Chamber of Agriculture, Akdeniz University Korkuteli Vocational School, and Korkuteli District Directorate of Food, Agriculture and Livestock.

This inspection unit has the authority to conduct planned inspections at least twice a year, as well as ad hoc inspections whenever necessary or upon complaint. During inspections, the application of specified production techniques, the presence of the product’s defined distinctive characteristics, and the conformity of storage and marketing processes are evaluated. Primary emphasis is placed on the fruit’s external appearance (e.g., shape, size, skin color), but other data are also used to support assessments.

1. Quality and Compliance Monitoring

The primary objective of the monitoring process is to ensure the product meets established quality standards. To this end, production inventory data such as the number of producers, orchard sizes, parcel locations, tree numbers, irrigation methods and storage records are collected.

• 1.1 Orchard Inspection: New plantings and replanting activities in existing orchards, irrigation practices during summer months (particularly July–August), and harvest-related processes are monitored. The inspection unit may request information from producers regarding tree numbers and harvest quantities.
• 1.2 Storage Condition Inspection: Since harvested fruits complete their ripening in storage, post-harvest procedures and cold storage conditions are inspected. Records related to storage include the date of fruit entry into storage, entry quantities by producer, exit dates, and temperature-humidity levels in storage environments.
• 1.3 Market Supply Inspection: Products offered on the market are checked to ensure they are labeled correctly with the geographical indication logo and registered emblem.

2. Regular and Ad Hoc Inspections

At least two inspections are planned annually: one during summer (July or August) and another at the beginning of harvest in October. Additional ad hoc inspections may be conducted as needed or in response to complaints. All inspection results are reported annually to the Turkish Patent and Trademark Office through the Antalya Chamber of Commerce. Inspection dates are communicated by the Antalya Chamber of Commerce to commission members, and inspections are organized accordingly.

3. Legal Follow-up and Awareness

If the geographical indication is used improperly or misleadingly, the inspection unit has the authority to initiate legal proceedings. Additionally, awareness activities are conducted to inform producers, marketers and related institutions about the meaning, usage conditions and obligations of the geographical indication. Expert support may be obtained from public institutions or the private sector, or external services may be procured during inspections. Legal proceedings for the protection of rights are also followed through this unit.

Korkuteli Karyağdı Pear (AA)