Hazelnut Kernel Size and Industrial Aptitude

Agusti Romero-Aroca, Mercè Rovira, Valerio Cristofori and Cristian Silvestri
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Agusti Romero-Aroca: Institut de Recerca i Tecnologia Agroalimentàries IRTA-Mas Bové, Ctra. Reus-El Morell km 3.8, 43120 Constantí, Spain
Mercè Rovira: Institut de Recerca i Tecnologia Agroalimentàries IRTA-Mas Bové, Ctra. Reus-El Morell km 3.8, 43120 Constantí, Spain
Valerio Cristofori: Dipartimento di Scienze Agrarie e Forestali (DAFNE), Università degli Studi della Tuscia, Via S. Camillo de Lellis snc, 01100 Viterbo, Italy
Cristian Silvestri: Dipartimento di Scienze Agrarie e Forestali (DAFNE), Università degli Studi della Tuscia, Via S. Camillo de Lellis snc, 01100 Viterbo, Italy

Agriculture, 2021, vol. 11, issue 11, 1-16

Abstract: Kernel size is the main hazelnut quality parameter for the consumption market. However, industrial purposes are the main destination for the main hazelnut cultivars. This work aims to identify industrial aptitude relationships to kernel size, and qualitative nut and kernel traits eligible to enhance hazelnut’s commercial value. The qualitative hazelnut traits of cv “Negret” and “Pauetet” were assessed via in-shell and shelled nut sizes for two years. In-shell hazelnuts were tested for weight, shape, percent kernel, yield and shell thickness. Kernels were measured for shape, weight, roasting aptitude, skin color, moisture content and water activity, free acidity, fat content, crude protein, total sugars, minerals, fatty acid composition, α-tocopherol and oil stability. In-shell hazelnut traits significantly differed between cultivars, sizes and storage period. Shell thickness and nut roundness increased almost linearly with nut caliber, whereas kernel percentage decreased. Kernel roundness increased linearly with caliber. The blanching and roasting aptitude of “Negret” increased linearly with caliber, whereas no significant trend was observed for “Pauetet”. Significant differences between cultivars were confirmed for water activity, oil acidity and skin color. Regarding chemical composition, fat content increased linearly with caliber in both cultivars, and α-tocopherol followed the same trend in “Negret”. The sugar content tended to decrease with caliber, whereas crude protein, fiber and minerals did not show any significant relationship with kernel size. Unsaturated and polyunsaturated fatty acids fitted to linear models related to caliber, showing differences between cultivars. Unsaturated fatty acids increased with caliber, whereas polyunsaturated fatty acids decreased, and the oil stability increased linearly with kernel size. These results show that some hazelnut key traits change significantly with kernel size. The linear models presented could be a powerful tool for the confectionery industry to modulate the industrial value of given hazelnut batches.

Keywords: fruit caliber; fruit quality; industrial aptitude; fatty acids; fat content; nut shape (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2021
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