Hazelnut Kernel Size and Industrial Aptitude

Kernel size is the main hazelnut quality parameter for the consumption market. However, industrial purposes are the main destination for the main hazelnut cultivars. This work aims to identify industrial aptitude relationships to kernel size, and qualitative nut and kernel traits eligible to enhance...

Descripción completa

Guardado en:

Detalles Bibliográficos
Autores principales:	Agusti Romero-Aroca, Mercè Rovira, Valerio Cristofori, Cristian Silvestri
Formato:	article
Lenguaje:	EN
Publicado:	MDPI AG 2021
Materias:	fruit caliber fruit quality industrial aptitude fatty acids fat content nut shape Agriculture (General) S1-972
Acceso en línea:	https://doaj.org/article/025e190669434356abb69e432ed40811
Etiquetas:	Agregar Etiqueta Sin Etiquetas, Sea el primero en etiquetar este registro!

id	oai:doaj.org-article:025e190669434356abb69e432ed40811
record_format	dspace
spelling	oai:doaj.org-article:025e190669434356abb69e432ed408112021-11-25T15:59:25ZHazelnut Kernel Size and Industrial Aptitude10.3390/agriculture111111152077-0472https://doaj.org/article/025e190669434356abb69e432ed408112021-11-01T00:00:00Zhttps://www.mdpi.com/2077-0472/11/11/1115https://doaj.org/toc/2077-0472Kernel size is the main hazelnut quality parameter for the consumption market. However, industrial purposes are the main destination for the main hazelnut cultivars. This work aims to identify industrial aptitude relationships to kernel size, and qualitative nut and kernel traits eligible to enhance hazelnut’s commercial value. The qualitative hazelnut traits of cv “Negret” and “Pauetet” were assessed via in-shell and shelled nut sizes for two years. In-shell hazelnuts were tested for weight, shape, percent kernel, yield and shell thickness. Kernels were measured for shape, weight, roasting aptitude, skin color, moisture content and water activity, free acidity, fat content, crude protein, total sugars, minerals, fatty acid composition, α-tocopherol and oil stability. In-shell hazelnut traits significantly differed between cultivars, sizes and storage period. Shell thickness and nut roundness increased almost linearly with nut caliber, whereas kernel percentage decreased. Kernel roundness increased linearly with caliber. The blanching and roasting aptitude of “Negret” increased linearly with caliber, whereas no significant trend was observed for “Pauetet”. Significant differences between cultivars were confirmed for water activity, oil acidity and skin color. Regarding chemical composition, fat content increased linearly with caliber in both cultivars, and α-tocopherol followed the same trend in “Negret”. The sugar content tended to decrease with caliber, whereas crude protein, fiber and minerals did not show any significant relationship with kernel size. Unsaturated and polyunsaturated fatty acids fitted to linear models related to caliber, showing differences between cultivars. Unsaturated fatty acids increased with caliber, whereas polyunsaturated fatty acids decreased, and the oil stability increased linearly with kernel size. These results show that some hazelnut key traits change significantly with kernel size. The linear models presented could be a powerful tool for the confectionery industry to modulate the industrial value of given hazelnut batches.Agusti Romero-ArocaMercè RoviraValerio CristoforiCristian SilvestriMDPI AGarticlefruit caliberfruit qualityindustrial aptitudefatty acidsfat contentnut shapeAgriculture (General)S1-972ENAgriculture, Vol 11, Iss 1115, p 1115 (2021)
institution	DOAJ
collection	DOAJ
language	EN
topic	fruit caliber fruit quality industrial aptitude fatty acids fat content nut shape Agriculture (General) S1-972
spellingShingle	fruit caliber fruit quality industrial aptitude fatty acids fat content nut shape Agriculture (General) S1-972 Agusti Romero-Aroca Mercè Rovira Valerio Cristofori Cristian Silvestri Hazelnut Kernel Size and Industrial Aptitude
description	Kernel size is the main hazelnut quality parameter for the consumption market. However, industrial purposes are the main destination for the main hazelnut cultivars. This work aims to identify industrial aptitude relationships to kernel size, and qualitative nut and kernel traits eligible to enhance hazelnut’s commercial value. The qualitative hazelnut traits of cv “Negret” and “Pauetet” were assessed via in-shell and shelled nut sizes for two years. In-shell hazelnuts were tested for weight, shape, percent kernel, yield and shell thickness. Kernels were measured for shape, weight, roasting aptitude, skin color, moisture content and water activity, free acidity, fat content, crude protein, total sugars, minerals, fatty acid composition, α-tocopherol and oil stability. In-shell hazelnut traits significantly differed between cultivars, sizes and storage period. Shell thickness and nut roundness increased almost linearly with nut caliber, whereas kernel percentage decreased. Kernel roundness increased linearly with caliber. The blanching and roasting aptitude of “Negret” increased linearly with caliber, whereas no significant trend was observed for “Pauetet”. Significant differences between cultivars were confirmed for water activity, oil acidity and skin color. Regarding chemical composition, fat content increased linearly with caliber in both cultivars, and α-tocopherol followed the same trend in “Negret”. The sugar content tended to decrease with caliber, whereas crude protein, fiber and minerals did not show any significant relationship with kernel size. Unsaturated and polyunsaturated fatty acids fitted to linear models related to caliber, showing differences between cultivars. Unsaturated fatty acids increased with caliber, whereas polyunsaturated fatty acids decreased, and the oil stability increased linearly with kernel size. These results show that some hazelnut key traits change significantly with kernel size. The linear models presented could be a powerful tool for the confectionery industry to modulate the industrial value of given hazelnut batches.
format	article
author	Agusti Romero-Aroca Mercè Rovira Valerio Cristofori Cristian Silvestri
author_facet	Agusti Romero-Aroca Mercè Rovira Valerio Cristofori Cristian Silvestri
author_sort	Agusti Romero-Aroca
title	Hazelnut Kernel Size and Industrial Aptitude
title_short	Hazelnut Kernel Size and Industrial Aptitude
title_full	Hazelnut Kernel Size and Industrial Aptitude
title_fullStr	Hazelnut Kernel Size and Industrial Aptitude
title_full_unstemmed	Hazelnut Kernel Size and Industrial Aptitude
title_sort	hazelnut kernel size and industrial aptitude
publisher	MDPI AG
publishDate	2021
url	https://doaj.org/article/025e190669434356abb69e432ed40811
work_keys_str_mv	AT agustiromeroaroca hazelnutkernelsizeandindustrialaptitude AT mercerovira hazelnutkernelsizeandindustrialaptitude AT valeriocristofori hazelnutkernelsizeandindustrialaptitude AT cristiansilvestri hazelnutkernelsizeandindustrialaptitude
_version_	1718413358343913472

Hazelnut Kernel Size and Industrial Aptitude

Ejemplares similares