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.
