EFFECTS OF DIFFERENT PELLICLE REMOVAL APPLICATIONS ON THE FRUIT QUALITY OF SOME IMPORTANT HAZELNUT CULTIVARS

Significant differences were observed among the hazelnut cultivars from the standpoint of pellicle removal (%), protein content (%), oil content (%), color, and flavor; the highest values for which were found in Tombul cultivar. The different temperatures and periods applied for pellicle removal did not affect the protein and oil contents and flavors of the hazelnut cultivars.

The highest pellicle removal percentages were found at 175 °C for 15 minutes (80.94%), at 110 °C for 1 hour (78.29 %), and at 150 °C for 0.5 hour (77.66 %); and the differences relative to the control application were found to be statistically significant.