Determination of Size and Shape Features of Hazelnuts Using Multivariate Analysis

Abstract

Nut and kernel size, shape and some sensorial traits in ten hazelnut (Corylus avellana L.) cultivars were evaluated using an objective procedure based on multivariate analysis in order to obtain an important value of these cultivars for growers, processing and consumers. Cultivars were compared with nuts and kernels of C. avellana L. and C. colurna L. Significant differences in all physical properties were found among the cultivars, and also among cultivars and hazelnut species. A high correlation was found among some hazelnut traits. Cluster and principal component analysis supported results obtained by analysis of variance, and segregated genotypes in similar groups according to their characteristics evaluated. Procedure described may be useful in analyzing impacts of genotype per se on nut and kernel physical and sensorial properties, and also determine the factors for growers, breeders, especially for harvesting, sorting and other postharvest operations in order to establish optimal machine and equipment design.

Morphological Traits, Kernel Composition and Sensory Evaluation of Hazelnut (Corylus avellana L.) Cultivars Grown in Poland

“…Nuts of small and medium sizes with a nut weight of up to 3.2 g and crisp kernels are preferred for the kernel market, while for the in-shell market, larger, attractive nuts are considered the most favorable [27]. Although the investigated hazelnut cultivars were characterized by a greater average nut mass, the average kernel mass was quite similar to results obtained by Ozdemir and Akinci [28], where this trait in Turkish hazelnut cultivars was varied from 0.89 g to 1.33 g. All six hazelnut cultivars showed diameters greater than 20 mm, which may be considered suitable for market use, indicated per previously conducted studies [16]. The current study is consistent with Solar and Stampar [29] who noted that cultivars with nut diameters between 15.66 mm and 20.25 mm may be considered suitable for table consumption.…”

“…To determine the total ash content, preweighted samples were placed in an oven at 525 • C until they had completely turned to ash, which was then weighed [19]. The carbohydrate content was estimated by subtracting the sum of the other components using the following formula [16]: carbohydrate content (%) = 100% − (% moisture + % protein + % fat + % ash)…”

“…In recent years, some studies have been carried out on the physicochemical properties of hazelnuts grown in Poland [2][3][4]10]. However, research on the morphological and physical characteristics of hazelnuts grown in Poland is limited compared to that on nuts from Turkey [11,12], Italy [13][14][15] Iran [7], Portugal [9] and Serbia [16]. Furthermore, high-quality hazelnut cultivars to be used for processing purposes have not been identified in Poland and the cultivated kernels often do not meet market standards determined by the confectionery industry.…”

Suitability of the Lebanese “Ace Spur” Apple Variety for Cider Production Using Hanseniaspora sp. Yeast

“…After this step, the polar (L), suture (W), and equatorial (T) diameters ( Figure 1) of each apple were measured using a digital vernier caliper (Athol, MA, USA). The measurement of these three dimensions allowed the calculation of the following parameters [40,41].…”

“…. The measurement of these three dimensions allowed the calculation of the following parameters [40,41]. The elongation E (Equation (1)):…”