ISHS Acta Horticulturae 556: V International Congress on Hazelnut
HAZELNUT (Corylus avellana L.) KERNEL QUALITY DURING MATURITY IN CENTRAL ITALY |
| Authors: | D. Farinelli, A. Tombesi, M. Boco, C.S. Trappoloni |
| Keywords: | Corylus avellana, filbert, physical and chemical characteristics, panel test, pellicle removal |
| Abstract:
Kernel characteristics were evaluated to determine if different methods of harvesting (picked from the tree or from the ground) or if early harvest could influence the kernel quality of 'Tonda Romana' and 'Tonda di Giffoni' hazelnuts (Corylus avellana L.) Fruit samples were collected at the following maturity stages: green involucre (August 2 - 12), first drop (August 12 - 20), half drop (August 20 - 28) and complete drop (August 28 and September 10). 'Tonda di Giffoni' kernel weight, diameter and percentage increased from August 12 to August 28. The kernel lipid content in 'Tonda di Giffoni' increased from 67% on the first sampling date to 69-71% on September 10. The kernels of 'Tonda Romana' had a fat content around 68.5%. The fatty acid composition of 'Tonda di Giffoni' kernels was 83.5% oleic acid, 8.5% linoleic acid, 5% palmitic and 3% stearic acids, while that of 'Tonda Romana' kernels was 82% oleic acid, 9.2% linoleic acid, 6% palmitic and 2.5% stearic acids. Polyphenol content was high only on the first harvest date. Oxidation resistance remained stable across all harvest dates for both cultivars. Pellicle removal was highly influenced by maturity and by harvesting methods. In 'Tonda di Giffoni', only 13% of the pellicle was removed when nuts were collected from the tree at the green involucre stage, 55% from the kernels harvested on August 20 and 87% on the last two dates. In 'Tonda Romana', pellicle removal ranged from 15% on the first date to 51% on the last dates. Hazelnut flavor intensity, evaluated by a taste panel, was lowest for kernels that were picked from the tree at the green involucre stage and highest when the natural fruit drop was between 50% and 100%. In conclusion, the fruits of 'Tonda di Giffoni' ripened about 10 days later than those of 'Tonda Romana' and had more suitable kernel size, kernel percentage, and pellicle removal, while the two cultivars show equivalent nut flavor intensity. | |
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