Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.)

Ghirardello, Daniela; Contessa, Cecilia; Valentini, Nadia; Zeppa, Giuseppe; Rolle, Luca Giorgio Carlo; Gerbi, Vincenzo; Botta, Roberto

doi:10.1016/j.postharvbio.2013.02.014

Cited by 102 publications

(106 citation statements)

References 28 publications

(31 reference statements)

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“…Similar findings on the content of water in the kernels of unripe nuts stored for two weeks in modified atmosphere were made by Moscetti et al (2012). A significant effect of modified and controlled atmosphere on the water content in the kernels of stored ripe nuts was reported by Keme et al (1980), Ghirardello et al (2013) and Guiné et al (2015).…”

Section: Discussionsupporting

confidence: 79%

“…At this stage they reach the highest nutritional value (Piskornik 1994; Thompson et al 1996;Wieniarska et al 2004). After reaching their harvest maturity, and after postharvest drying, hazelnuts can be stored at 0-2 °C and 60-70% air humidity for up to two years (Koyuncu et al 2005;Leuty et al 2012;Ghirardello et al 2013). Hazelnuts stored at temperatures above 10 °C and humidity above 70% are more susceptible to infections with molds and contamination with mycotoxins (Simsek et al 2002;Campbell et al 2003;Navarro 2006).…”

Section: Introductionmentioning

confidence: 99%

“…With regard to the storage of ripe hazelnuts, current literature clearly indicates that for this type of fruit, controlled and modified atmosphere conditions may have a positive impact on their quality and nutritional value (Keme et al 1980;San Martin et al 2001;Mencarelli et al 2008;Massantini & Contini 2009;Ghirardello et al 2013). The results of numerous experiments on the storage of different kinds of ripe nuts suggest that controlled and modified atmosphere, aside from having a positive effect on the sensory features and chemical composition, can reduce nut weight losses, thus enabling longer storage (Maté et al 1996;Maskan & Karataş 1998;Mexis et al 2009;Christopoulos & Tsantili 2011;Ghirardello et al 2014, Christopoulos & Tsantili 2015.…”

Section: Introductionmentioning

confidence: 99%

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Effects Of Storage Conditions On The Quality Of Unripe Hazelnuts In The Husk

Markuszewski

Kopytowski

2015

Journal of Horticultural Research

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The purpose of the study was to assess the storability of unripe hazelnuts in the husk of four cultivars: 'Hall's Giant', 'Catalan', 'Webb's Prize Cob' and 'Cosford'. The nuts were stored in normal and controlled atmospheres, and in Xtend® bags for three months. A quality assessment was performed based on the following parameters: weight of the nut in the husk and without the husk, weight of the kernel, percentage of nuts with husk attached, dry matter content in kernels, infection with fungal diseases, and the presence of physiological disorders. The study demonstrated that hazelnuts stored in Xtend® bags and under a controlled atmosphere had a higher weight for the nut in the husk and without the husk, as well as a higher weight of the kernel and water content when compared to batches of hazelnuts stored in a normal atmosphere. The percentage of nuts remaining in the husk was also higher when stored under such conditions. For the majority of investigated cultivars the storage in Xtend® bags, and to a lesser extent under normal atmosphere conditions, resulted in a substantial increase in nuts infected with fungal and abiotic diseases. Among investigated cultivars, 'Hall's Giant' turned out to be the most resistant to storage diseases.

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Section: Discussionsupporting

confidence: 79%

Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects Of Storage Conditions On The Quality Of Unripe Hazelnuts In The Husk

Markuszewski

Kopytowski

2015

Journal of Horticultural Research

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“…On dry weigth, the protein content was 12.9% (±2.5); the total fat content was 54.4% (±1.1) and the moisture content was 2.9% (±0.3). The hazelnut kernel had a total phenolic content of GAE 1.02 ± 0.01 g•kg −1 and showed a total antioxidant capacity (FRAP) of 7.88 ± 0.43 mmol Fe 2+ /kg, in accordance with the results by Ghirardello et al [20]. Genetic analysis confirmed that the hazelnuts had the genetic profile of the cultivar "Tonda Gentile delle Langhe" at all analyzed loci (CaT-B107: 136,154; CaT-B501: 130,130; CaT-B502: 187,191; CaT-B504: 173,185; CaT-B505: 116,128; CaT-B507: 186,192; CaT-B508: 148,164; CaC-B028: 257,263; alleles are expressed in base pairs).…”

Section: Chemical and Geneticanalysessupporting

confidence: 90%

“…In the hazelnut sample used for the study the TPC was higher respect to TPC values found in fruits of major species such as apple, pear, nectarine, kiwifruit and in the kernel of other important nut species such as almond and nut pine, but lower respect to berry fruits and walnut, known to be excellent sources of bioactive compounds [25]. Contrary to most fruit species, hazelnut can be stored in appropriate conditions for over a year maintaining unaltered the sensory, physical and nutraceutical characteristics [20]. This makes the product easily available during all the year both for the direct consumption and for the food industry to be used in confectionery, increasing the consumption sources.…”

Section: Discussionmentioning

confidence: 90%

Nutrient Analysis Critical Control Point (NACCP): Hazelnut as a Prototype of Nutrigenomic Study

Renzo¹,

Carraro²,

Minella³

et al. 2014

FNS

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The aim of this study is to apply the Nutrient Analysis Critical Control Point (NACCP) process to ensure that the highest nutrient levels in food can determine a beneficial effect on the health of the consumer. The NACCP process involves a sequence of analysis and controls that depart from raw material production to the evaluation of the effect of nutrition on health. It is articulated through the following points: 1) identification of nutrient level in the food; 2) identification of critical control points (environmental, genetic data, chemical and physical data, production technology, distribution and administration); 3) establishing critical limits that can impoverish and damage the nutrient; 4) establishing measures to monitor; 5) establishing corrective actions. We selected as biomarkers the total phenolic content (TPC) and total antioxidant capacity (TAC) of a genotyped Italian hazelnut cultivars (Corylus e avellana L.). We performed a clinical study evaluating: a) nutritional status; b) clinical-biochemical parameters; c) low density lipoprotein oxidation (LDL-ox); d) the expression level changes of oxidative stress pathway genes in the blood cell at baseline and after 40 g/die of hazelnut consumption. In this study, we found a significant lowering (p ≤ 0.005) of LDL oxidized proteins, in association with the consumption of 40 g/d of hazelnuts. Also, we found a significant variation (p ≤ 0.005) of gene expression of antioxidant and pro-oxidant genes, between the intake of dietary with and without hazelnuts. This results support the hypothesis that the NACCP process could be applied to obtain significant benefits in terms of primary prevention and for contributing to the amelioration of food management at the consumer level.

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Oil composition in stored walnut cultivars—quality and nutritional value

Christopoulos

Tsantili

2014

Euro J Lipid Sci & Tech

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The effects of temperature and O2 availability on quality attributes and nutritional value of oil in four walnut (Juglans regia L.) cultivars (Chandler, Hartley, Franquette, and Ioli) were investigated. Dried kernels, all of initial high quality, were packaged under air or N2 or CO2 and stored at 1 °C or 20 °C for 12 months. Results showed that the saturated fatty acids (SFA) myristic, palmitic, stearic, and arachidic remained stable during storage, whereas the unsaturated palmitoleic, oleic (OL), gondoic, linoleic (LL) and linolenic (LN) decreased, with the stable vaccenic being the exception. Rancidity, assessed as free fatty acids and peroxide value, increased after 12 months, and rancidity evolution found to be correlated with LL and LN, but not with OL. In all cultivars, low temperature and N2 or CO2 prevented additively the fatty acid (FA) losses and rancidity increases. The best results were obtained in walnuts stored at 1 °C under N2 or CO2, while storage at 20 °C under air led to the greatest product deterioration. However, storage at 20 °C under N2 or CO2 and at 1 °C under air showed intermediate results and similar among them. The cultivar affected the kernel oil content and FA profile initially, as well as, the FA decreases and rancidity development during storage. The omega‐6/omega‐3 ratio largely depended on cultivar and was affected by storage conditions. Overall, the storability of the studied cultivars in descending order was Chandler > Hartley, Franquette > Ioli. Practical applications: Storage at 1 °C under N2 or CO2 for 12 months retained the peroxide value (PV) lower than 3 meq O2 kg−1 oil and the free fatty acids (FFA) up to 0.6%, cut‐off values for acceptable walnuts, as suggested by the walnut industry in California. Storage at 20 °C under N2 or CO2 increased the PV value up to 10 meq O2 kg−1 oil, being the upper acceptable limit according to panel tests in studies. For energy savings, the 12‐months storage at 20 °C with low O2 availability can substitute the storage at 1 °C under air. Rancidity development and nutritional value related to fatty acids largely depended on cultivar. Thus, the cultivar factor should also be considered for storage purposes and according to the destination markets. Effects of temperature and packaging atmosphere on rancidity and nutritional value related to oil composition in stored dried kernels of walnut (Juglans regia L.) cultivars. The present results are summarized in the bi‐plot (combination of score and load plots) of Principal Component Analysis. Each color corresponds to each cultivar. Rhombuses, circles, squares, and triangles, corresponding to different storage conditions, indicate the position of each walnut sample in score plot. Daggers indicate the position of major fatty acids and indicators of rancidity in load plot.

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Effect of storage conditions on chemical and physical characteristics of hazelnut (Corylus avellana L.)

Cited by 102 publications

References 28 publications

Effects Of Storage Conditions On The Quality Of Unripe Hazelnuts In The Husk

Effects Of Storage Conditions On The Quality Of Unripe Hazelnuts In The Husk

Nutrient Analysis Critical Control Point (NACCP): Hazelnut as a Prototype of Nutrigenomic Study

Oil composition in stored walnut cultivars—quality and nutritional value

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