Postharvest Differences between Conventional and Artificial Drying of Hazelnut

Authors

DOI:

https://doi.org/10.24925/turjaf.v7i11.1766-1772.2481

Keywords:

Drying, Fatty acids, Oxidative stability, Storage, Levant quality hazelnut

Abstract

This study aimed to detect the fatty acid profile and oxidative stability traits of hazelnuts dried using three different methods: artificial drying (AR), concrete ground (CN), and grass ground (GS) during 12 months of storage (2013–2014) at 20–25°C and 70–90% relative humidity. As expected, monounsaturated fatty acids (MUFA) were the main fatty acid group (81.75–83.59%) followed by polyunsaturated fatty acids (10.20–11.48%) and saturated fatty acids (5.38–6.96%). Samples dried in AR had more MUFA (83.59%) than sun-dried (CN and GS) samples. Following the drying process, the lowest peroxide value (PV) and the highest ratio of oleic-to-linoleic acid (8.27%) were recorded in samples dried in AR. At the end of storage, the PV was lower in samples dried in AR than on CN and GS methods. The results of this research showed that the AR method is the best for drying hazelnut. This research, therefore, recommends the AR method for drying hazelnuts on a commercial scale.

Published

22.11.2019

How to Cite

Turan, A., & İslam, A. (2019). Postharvest Differences between Conventional and Artificial Drying of Hazelnut. Turkish Journal of Agriculture - Food Science and Technology, 7(11), 1766–1772. https://doi.org/10.24925/turjaf.v7i11.1766-1772.2481

Issue

Section

Research Paper