Chemical Composition of Selected Hazelnut Cultivars
2009
Blagoeva, E. (Agricultural Experimental Station, Kardzhali (Bulgaria)) | Nikolova, M. (Agricultural Experimental Station, Kardzhali (Bulgaria))
Nine hazelnut cultivars of origin C. avellana L., C. maxima Mill. and C. pontica C. Koсh. were evaluated for nutritional value. The investigation was done in the 20042006 period at the Agricultural Experimental Station, Kardzhali. Under the local conditions the cultivars form nuts with total fat content 6070% and protein content 2023%. The place of nut growth in the crown does not affect their chemical composition. Drying of hazelnut fruits after fruit-drop increases their total fat content. The cultivar shows greater influence on the chemical composition than the environmental conditions. The nutritional falue of the kernel does not depend on its weight.
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Эту запись предоставил Institute of Agricultural Economics