Comparison of some pomological characteristics, fat and fatty acid composition of some pecan (Carya illinoensis) cultivars

Nuts are healthy foods that have always been favorites in the human diet. Recently numerous studies have shown that nut consumption reduces the risk of cardiovascular diseases. Pecan kernels, valued for their sweet flavor and crunch, are used in a variety of food products including bakery, confectionery, ice-cream, candies and are also commonly used in salads, main dishes, as toppings on desserts and as a snack. Pecan kernels also have high oil content and fatty acid composition. Pomological features, lipid and fatty acid composition can be affected by cultural practices, ecological conditions and cultivars. In this study it was aimed to evaluate 6 various pecan cultivars (‘Mohawk’, ‘Mahan’, ‘Wichita’, ‘Burkett’, ‘Choctaw’ and ‘Stuart’) based on their pomological characteristics such as fruit length, diameter, thickness, weight, kernel percentage and lipid and fatty acid composition. According to the obtained results pecan cultivars differed in both pomological features and fat and fatty acid composition profiles statistically. The highest kernel yield percentages were obtained from the ‘Choctaw’ pecan cultivar while the lowest in ‘Stuart’. Lipid content varied according to the cultivars. The lowest lipid content (53.15%) was detected in ‘Choctaw’ and the highest (69.45) in ‘Wichita’. Lipid contents ranged between 70 and 79% w/w on dry basis. On the other hand, oleic acid contents ranged between 59.16 and 75.91% w/w. The results showed that pomological features, lipid and fatty acid composition changed according to cultivars.