Postharvest differences between 'Tombul' and 'Palaz'
The aim of this study was to determine the physical traits of hazelnuts dried by different drying methods during 18 months of storage at 20-25°C and 70-90% RH. The results showed that there was no significant difference among drying methods. However, Tombul was more sensitive than Palaz in respect to the presence of rotten kernels, moldy kernels and yellowing. The average changes in measured properties during the storage were 1.82-2.06 for nut weight and 0.89-1.08 g for kernel weight, 2.44-2.86 mm for kernel cavity, 54.5-59.9 for kernel percentage, 96.7-100 for fully developed nuts, 8.7-16.7 for shriveled, 6.7-10.0 for black tips, 0.0-3.3 for rotten, 0.0-2.2 for concealed rots, 0.0-12.2 for moldy, 0.0-4.4 for invisible mold, 1.40-24.4 for yellowing, 0.0-7.8 for sour taste, and 10.0-20.0% for kernel defects. Consequently, inshell hazelnuts can be stored at ambient temperature for one year without significant changes in physical properties.
Turan, A. and İslam, A. (2018). Postharvest differences between 'Tombul' and 'Palaz'. Acta Hortic. 1226, 351-358
hazelnut drying machine, concrete ground, grass ground, yellowing