HAZELNUT (Corylus avellana L.) KERNEL QUALITY DURING MATURITY IN CENTRAL ITALY

Farinelli, Daniela; Tombesi, A.; Boco, Mirco; Trappoloni, C.S.

doi:10.17660/actahortic.2001.556.80

Cited by 15 publications

(12 citation statements)

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“…The measurements confirm that the nuts accumulate dry matter until they drop to the ground, as also observed by Farinelli et al [35] in 'Tonda di Giffoni' and 'Tonda Gentile Romana'.…”

Section: Dry Matter Content In the Kernel And Pelliclesupporting

confidence: 87%

“…The way to obtain nuts of high quality mainly relies then, on the adoption of the best association between genotype, environment and orchard management during plant and nut growth, in order to ensure the best completion of synthesis, accumulation and changes in nut chemical components. In this light, the timely harvest of fallen nuts becomes critical, as also stated by Farinelli et al [35]. On the other hand, the harvest of nuts that are not fully mature may occur when nut abscission is stimulated by bioregulators [43], or by shaking the plant [44], or by handpicking, as sometimes still occurs in Turkish cultivars.…”

Section: Resultsmentioning

confidence: 99%

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Changes in kernel chemical composition during nut development of three Italian hazelnut cultivars

Cristofori¹,

Bertazza²,

Bignami³

2015

Fruits

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-Introduction. This research focused on the variation of the kernel and pellicle (seed coat) constituents during nut growth, from early development to maturity. Material and methods. Nuts of three hazelnut cultivars widely grown in Italy: 'Tonda Gentile Romana', 'Tonda di Giffoni' and 'Nocchione'. were randomly sampled weekly, from the same trees, starting from the first week of July 2007 (day of the year: DOY = 186) until the beginning of September (DOY = 249), at harvest time. Results and discussion. Oil content increased continuously during the development of the kernel, from 30-35 g 100 g −1 dry weight (DW) at the beginning of July, to 61-68 g 100 g −1 DW in the first week of September. Total monounsaturated fatty acids were the main group of fatty acids in the oil and oleic acid was the most predominant one, showing slight variations depending on the cultivar and kernel growth stage. Nitrogen content in the kernel decreased continuously during development, from 4.2 g 100 g −1 DW to 2.9 g 100 g −1 DW on average among the cultivars. Soluble sugars, mainly sucrose, showed a wide fluctuation until late July, and the content observed in the mature seed was about 5 g 100 g −1 DW in all cultivars. The organic acids, mainly represented by malic acid, showed a large decrease during the early stages (July), and reached on average a content of about 0.3-0.4 g 100 g −1 DW at the mature stage. Starch content for all cultivars was highest at the first sampling date, then decreased rapidly, coinciding with the initial kernel expansion stage. Starch levels then increased to a second peak in early August, then rapidly decreased again, followed by a gradual decline up to the time of nut ripening. The total phenol content was mainly concentrated in the pellicle and showed wide variation during the nut development both in the kernel and pellicle. Conclusion. The complexity of these dynamics can explain the different kernel taste in immature and mature states, and highlights the possibilities of optimizing the orchard management and harvesting time.

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“…The measurements confirm that the nuts accumulate dry matter until they drop to the ground, as also observed by Farinelli et al [35] in 'Tonda di Giffoni' and 'Tonda Gentile Romana'.…”

Section: Dry Matter Content In the Kernel And Pelliclesupporting

confidence: 87%

Section: Resultsmentioning

confidence: 99%

Changes in kernel chemical composition during nut development of three Italian hazelnut cultivars

Cristofori¹,

Bertazza²,

Bignami³

2015

Fruits

View full text Add to dashboard Cite

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“…The adherence of the husk was lowest in long-husked hazelnut cultivars. Farinelli et al (2001) and Zdyb (2012) reported that the quality of hazelnuts assessed was based on the adherence of the husk to the shell, and the husk length mainly depends on the cultivar and maturity phase. In our experiment, the effect of storage conditions causing easier detachment of the husk from the shell was associated with faster loss of water by nuts, which, combined with higher levels of atmospheric oxygen, accelerated their ripening (Table 4 & 5).…”

Section: Discussionmentioning

confidence: 99%

“…Consumers also feel convinced that nuts in the husk are fresh and were harvested in the same year. An argument supporting the consumption of unripe hazelnuts sold in the husk is their higher content of polyphenols and some fatty acids, as well as better palatability (Ebrahem et al 1994;Farinelli et al 2001;Ciemniewska-Żytkiewicz et al 2015). The higher water content, reflected in higher weight, with 41% share of the husk, is an advantage, important for producers (Ebrahem et al 1994;Zdyb 2012;Ciemniewska-Żytkiewicz et al 2015).…”

Section: Introductionmentioning

confidence: 99%

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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“…Three cultivars of hazelnut (C. avellana L.) from the Fruit Tree Research Unit's collection (Pignataro Maggiore-Caserta, Italy) were chosen for their different peeling features: cv Tonda di Giffoni (cv T. Giffoni), high; cv Nocchione, average; cv Tonda Romana (cv T. Romana), low (Manzo & Tamponi, 1982;Farinelli et al, 2001;Bioversity International, 2008). Nut and kernel characteristics, including nut and kernel weight, shell thickness, kernel yield (%), kernel fibre were also evaluated for each cultivar (Table 1) (Bioversity International, 2008).…”

Section: Plant Materialsmentioning

confidence: 99%

Microwave Irradiation for Dry-Roasting of Hazelnuts and Evaluation of Microwave Treatment on Hazelnuts Peeling and Fatty Acid Oxidation

Ciarmiello¹,

Piccirillo²,

Gerardi³

et al. 2013

JFR

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European hazelnut is an important nut crop in Italy, where about 121,750 tons of in-shell nuts are produced every year. Roasting is the most important practice for hazelnut preservation and commonly is carried out in commercial electrical ovens at 120-160°C for 10-20 min. This needful practice is time and energy expensive, so the development of new processing methods is required to reduce processing costs and to obtain top quality roasted nuts. The aim of this study was to develop a simple microwave treatment for hazelnuts peeling and roasting.With this aim, some physical (colour, temperature, moisture) and chemical (taste, lipoxygenase activity, fatty acids, vitamins, sensory attributes) features of inshell nuts and kernels of three Italian hazelnut varieties (Tonda di Giffoni, Tonda Romana and Nocchione) after conventional oven or microwave roasting were evaluated.Results showed that microwave roasting of kernels for 450 s gave a higher peeling score than the conventional oven treatment. This paralleled with better colour and taste scores for microwaved roasted kernels. Furthermore, a 360-450 s microwave roasting was able to inactivate almost completely lipoxygenases, avoiding adverse effects on fatty acids hydroperoxides and PUFA content. A shorter microwave treatment (360 s) was enough to obtain good peeling and sensory scores of inshell hazelnuts.Taken together our results indicated that microwave technology can be successfully applied to both kernels and inshell hazelnuts to obtain suitable peeling and high quality roasted nuts.

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HAZELNUT (Corylus avellana L.) KERNEL QUALITY DURING MATURITY IN CENTRAL ITALY

Cited by 15 publications

References 0 publications

Changes in kernel chemical composition during nut development of three Italian hazelnut cultivars

Changes in kernel chemical composition during nut development of three Italian hazelnut cultivars

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

Microwave Irradiation for Dry-Roasting of Hazelnuts and Evaluation of Microwave Treatment on Hazelnuts Peeling and Fatty Acid Oxidation

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