Quality changes during in–shell storage of some hazelnut cultivars
2016
Bostan, Saim Zeki | Guler, Saadet Koc
The experiments were carried out on Tombul, Palaz, Çakıldak and Kalınkarahazelnut cultivars grown at the Hazelnut Research Institute in Giresun (Turkey) in 2013and 2014 years. The dried nuts (moisture content in kernels 6%) were stored shelled injute bags for 12 months at room conditions (average temperature 18.5°C and averagerelative humidity 67%). The experiment was carried out as a factoriyel experiment in acompletely randomized block design with three replicates. Fat content, free fatty acidity,peroxide, crude protein and colours parameters were measured at harvest and 3 month intervals during storage. Palaz, Çakıldak and Kalınkara cultivars showed betterperformance than the Tombul cultivar for fat content during the storage, and fat contentwas changed from 57.25% (Tombul) to 65.87% (Kalınkara) at the end of storage. Freefatty acidity and peroxide values of Tombul cultivar were different from the othercultivars, and increased especially after the ninth month. However, free fatty acidity andperoxide values of all cultivars remained below 1%, and eating quality was not affectednegatively at the end of storage. Crude protein values at the end of storage were higherthan the initial values in all cultivars. Crude protein content decreased slightly after theninth month, but no adverse effect on quality was detected in all cultivars during storage.According to these results, it can be said that Tombul cultivar can be stored for 9 months,and Palaz, Çakıldak and Kalınkara cultivars can be stored for 12 months under storageconditions in the study.
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