Variations in quality traits of 'Tombul', 'Palaz' and 'Kalınkara' hazelnuts separated from husks by husker and hand
This study was carried out in order to determine the effects of separate methods on quality parameters of Tombul, Palaz and Kalınkara hazelnuts grown in Hazelnut Research Institute (Giresun province of Turkey) and separated by husker and hand in 2014. In the study, moisture (%), total fat (%), free fatty acids (%), protein (%), ash (%), aflatoxin (ppm), peroxide (meqO2 kg-1), nut and kernel dimensions (mm), nut and kernel weights (g), kernel percent (%), shell thickness (mm), internal cavity (mm), black tips (%), good kernels (%), split sutures (%) and shrivelled kernels (%) were researched in the samples separated from husks by husker and hand. According to analysis of variance, there were statistically significant differences between separate methods for the moisture in all cultivars, for the fat in Palaz and Kalınkara, and for the internal cavity in Kalınkara. The highest average values for moisture and internal cavity were determined in the husker samples, and the highest average values for fat were determined in the hand samples. On the other hand, the other traits were not significant according to separate methods in all cultivars.
Akar, A. and Bostan, S.Z. (2018). Variations in quality traits of 'Tombul', 'Palaz' and 'Kalınkara' hazelnuts separated from husks by husker and hand. Acta Hortic. 1226, 345-350
Corylus avellana, nut, kernel, husking