Farklı Koşullarda Kurutulmuş Çakıldak, Palaz ve Tombul Fındık Çeşitlerinin Depolama Süresince Kalite Değişiminin Belirlenmesi

Abstract

Araştırma, direkt güneş ışığı altında, normal oda koşullarında gölgede, 2 °C ve 7 °C soğukta kurutulan 16 mm ve 18 mm irilikteki Çakıldak, Palaz ve Tombul fındık çeşitlerinin 9 aylık adi koşullarda (20-25 °C ve %70-85 oransal nem) depolama süresince kalite özelliklerindeki değişimin belirlenmesi amacı ile yürütülmüştür. Kalite analizlerine ait ölçümler 3 aylık periyotlarda (hasat, 3, 6 ve 9 ay) yürütülmüştür. Depolama süresi sonunda, 7 °C soğukta kurutulan 18 mm iriliğe sahip Tombul ve Palaz fındıklarında daha düşük meyve ağırlığı ölçülmüştür. Tüm çeşitlerde, 18 mm irilikteki meyvelerin daha yüksek meyve ağırlığı ve iç ağırlığına sahip olduğu görülmüştür. Aksine 16 mm irilikteki meyvelerden daha yüksek iç oranı ölçülmüştür. Buruşuk iç oranı bakımından, 16 mm irilikte ve gölgede kurutulan ile 18 mm irilikte ve 7 °C soğukta kurutulan Palaz fındıklarının diğer şartlarda kurutulan fındıklara kıyasla önemli derecede daha yüksek buruşuk iç oranına sahip olduğu saptanmıştır. Çakıldak ve Tombul çeşitlerinde 16 mm iriliğe sahip fındıkların, 18 mm irilikteki meyvelere kıyasla daha düşük çürük iç oranı ve limonlaşmaya sahip olduğu görülmüştür. 16 mm iriliğe sahip Çakıldak ve Palaz fındıklarında, 2 °C soğukta kurutulan fındıkların diğer kurutma yöntemlerine kıyasla önemli derecede daha yüksek protein içeriğine sahip olduğu saptanmıştır. Çakıldak çeşidinden Tombul çeşidine kıyasla daha yüksek protein elde edilirken, aksine daha düşük yağ oranı ölçülmüştür. Genel olarak tüm çeşitlerde her iki irilikteki fındıklarda gölgede kurutulmuş (Palaz çeşidinde 16 mm iriliktekiler hariç) fındıkların toplam fenol içeriği diğer kurutma yöntemlerinde kurutulanlara kıyasla önemli derecede daha düşük bulunmuştur. 18 mm iriliğe sahip, Palaz ve Tombul fındıkların gölgede kurutulmuş örneklerinin diğer kurutma yöntemlerine kıyasla önemli derecede daha düşük toplam flavonoid ve antioksidan aktivitesine (FRAP’a göre) sahip olduğu belirlenmiştir. Toplam fenol, toplam flavonoid ve antioksidan kapasitesi (FRAP’a göre) bakımından en yüksek içerik Çakıldak, en düşük ise Tombul çeşidinden elde edilmiştir. Genel olarak gölgede ve 7 °C soğukta kurutulan fındıkların daha düşük acılaşma oranına sahip olduğu gözlemlenmiştir. Sonuç olarak bu araştırma ile meyve iriliği ve kurutma yöntemlerinin depolama süresince fındık meyvelerinde kalite değişimi üzerine etkisinin olduğu açığa çıkarılmıştır.,In this study, it was aimed to determine the quality changes of 16 mm and 18 mm sized Çakıldak, Palaz and Tombul hazelnut cultivars, which were desiccated under direct sunlight, overshadowed room conditions and cold dried at 2 °C and 7 °C, during nine months of storage period (20-25 °C and 70-85% relative humidity). Evaluation of quality characteristics analyzes were carried out in quarterly periods (harvest, 3, 6, and 9 months). At the end of storage period, lower fruit weight was measured in Tombul and Palaz hazelnut cultivars sized 18 mm, which were cold dried at 7 °C. It was also determined in all cultivars sized 18 mm had higher fruit and kernel weights than 16 mm sized fruits. In recognition of crumpled kernel ratio, 16 mm sized overshadow dried fruits and 18 mm sized 7 °C cold dried Palaz cultivars were determined to have significantly higher crumpled kernel ratio than hazelnuts which were dried on other circumstances. It was detected that in Çakıldak and Tombul cultivars 16 mm sized fruits had less rotten kernel ratio and rancidity than 18 mm sized fruits. It was determined that in Çakıldak and Palaz varieties sized 16 mm, hazelnuts dried at 2 °C had significantly higher protein content compared to other drying methods. Higher protein quantity was obtained from Çakıldak cultivar than Tombul cultivar on contrary to lower fat content was measured. Generally, the total phenol content of in all hazelnut cultivars in both sizes was found to be significantly lower in overshadow-dried hazelnuts (except 16 mm sized Palaz cultivar) compared to those dried in other drying methods. It was determined that the overshadow-dried 18 mm sized Palaz and Tombul cultivar samples had significantly lower total flavonoid and antioxidant activity (according to FRAP) compared to other drying methods. Regarding to the highest content of total phenol, total flavonoid and antioxidant capacity (according to FRAP) was obtained from Çakıldak cultivar and the lowest content was obtained from Tombul cultivar. Overall, it was observed that overshadowdried hazelnuts and at 7 °C cold dried hazelnuts had a lower rancidity rate. As a result, it is revealed that fruit size and drying methods have an effect on the quality change in hazelnut kernels during storage.

In this study, it was aimed to determine the quality changes of 16 mm and 18 mm sized Çakıldak, Palaz and Tombul hazelnut cultivars, which were desiccated under direct sunlight, overshadowed room conditions and cold dried at 2 °C and 7 °C, during nine months of storage period (20-25 °C and 70-85% relative humidity). Evaluation of quality characteristics analyzes were carried out in quarterly periods (harvest, 3, 6, and 9 months). At the end of storage period, lower fruit weight was measured in Tombul and Palaz hazelnut cultivars sized 18 mm, which were cold dried at 7 °C. It was also determined in all cultivars sized 18 mm had higher fruit and kernel weights than 16 mm sized fruits. In recognition of crumpled kernel ratio, 16 mm sized overshadow dried fruits and 18 mm sized 7 °C cold dried Palaz cultivars were determined to have significantly higher crumpled kernel ratio than hazelnuts which were dried on other circumstances. It was detected that in Çakıldak and Tombul cultivars 16 mm sized fruits had less rotten kernel ratio and rancidity than 18 mm sized fruits. It was determined that in Çakıldak and Palaz varieties sized 16 mm, hazelnuts dried at 2 °C had significantly higher protein content compared to other drying methods. Higher protein quantity was obtained from Çakıldak cultivar than Tombul cultivar on contrary to lower fat content was measured. Generally, the total phenol content of in all hazelnut cultivars in both sizes was found to be significantly lower in overshadow-dried hazelnuts (except 16 mm sized Palaz cultivar) compared to those dried in other drying methods. It was determined that the overshadow-dried 18 mm sized Palaz and Tombul cultivar samples had significantly lower total flavonoid and antioxidant activity (according to FRAP) compared to other drying methods. Regarding to the highest content of total phenol, total flavonoid and antioxidant capacity (according to FRAP) was obtained from Çakıldak cultivar and the lowest content was obtained from Tombul cultivar. Overall, it was observed that overshadowdried hazelnuts and at 7 °C cold dried hazelnuts had a lower rancidity rate. As a result, it is revealed that fruit size and drying methods have an effect on the quality change in hazelnut kernels during storage.