Maintaining the quality of unripe, fresh hazelnuts through storage under modified atmospheres

Moscetti, Roberto; Frangipane, Maria Teresa; Monarca, Danilo; Cecchini, Massimo; Massantini, Riccardo

doi:10.1016/j.postharvbio.2011.10.009

Cited by 40 publications

(46 citation statements)

References 20 publications

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“…Also over-ripening was much slower in nuts stored in Xtend® bags compared to NA, because of limited oxygen migration or its low concentration. 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: 78%

“…Limited studies aimed at storage of unripe hazelnuts under modified atmosphere 60 B. Markuszewski, J. Kopytowski ____________________________________________________________________________________________________________________ conditions have been carried out by Italian scientists (Moscetti et al 2012). According to their results, the application of modified atmosphere for the storage of unripe, fresh hazelnuts had a significant impact on maintaining not only their chemical composition, but also physical and organoleptic characteristics.…”

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: 78%

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 maximum cutting diameter is one-third of the diameter of the drum (diameter from 500 to 1500 mm). In the wood-chippers, the cutting member (minimum of 800mm) is made up of a flywheel which usually consists of two to four radially oriented knives [17][18][19]. In this case, the maximum cutting diameter corresponds to one-quarter of the disc chipper diameter.…”

Section: Manually Fed Wood-chippersmentioning

confidence: 99%

Innovative Solution for Reducing the Run-Down Time of the Chipper Disc Using a Brake Clamp Device

et al. 2017

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Wood-chippers are widely used machines in the forestry, urban and agricultural sectors. The use of these machines implies various risks for workers, primarily the risk of contact with moving and cutting parts. These machine parts have a high moment of inertia that can lead to entrainment with the cutting components. This risk is particularly high in the case of manually fed chippers. Following cases of injury with wood-chippers and the improvement of the technical standard (ComitéEuropéen de Normalisation-European Norm) EN 13525: 2005 + A2: 2009, this technical note presents the prototype of an innovative system to reduce risks related to the involved moving parts, based on the "brake caliper" system and electromagnetic clutch for the declutching of the power take-off (PTO). The prototype has demonstrated its potential for reducing the run-down time of the chipper disc (95%) and for reducing the worker's risk of entanglement and entrainment in the machine's feed mouth.

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“…III). Since high acidity generally reduces the perception of sweetness [39], the lower content of organic acids could be one of the reasons for the better appreciation of immature nuts collected at the end of July with respect to the beginning of July [27].…”

Section: Total Oil Content and Fatty Acid Compositionmentioning

confidence: 99%

“…In addition to the prevalent use of mature hazelnuts, the direct consumption of not completely ripe "green hazelnuts" needs some attention as it is a tradition in some areas [26,27]. Furthermore, studies on chemical changes during fruit development are very limited for native Italian hazelnut cultivars.…”

Section: Introductionmentioning

confidence: 99%

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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Maintaining the quality of unripe, fresh hazelnuts through storage under modified atmospheres

Cited by 40 publications

References 20 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

Innovative Solution for Reducing the Run-Down Time of the Chipper Disc Using a Brake Clamp Device

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

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