DIGITALNA ARHIVA ŠUMARSKOG LISTA
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ŠUMARSKI LIST 1-2/2023 str. 71     <-- 71 -->        PDF

The average of shell thickness, shell weight and kernel ratio in seven populations was determined 1.92 (1.73-2.09) mm, 0.9604 (0.7985-1.1244) g and 35.16% (31.33-37.88%), respectively (Table 3). Mitrović et al. (2001), in their research of Turkish hazelnuts in Serbia, determined that the shell thickness was 1.0-1.3 mm, and the kernel ratio was 29-40.1%. Erdoğan and Aygün (2005) conducted a study on C. colurna and found out that shell thickness was 0.67-3.69 mm and the kernel ratio 25-36%. Miletić et al. (2007) reported the average kernel ratio of 40.2% (36.7-43.9%) for Turkish hazelnuts. Ayan et al. (2018b) determined in their study that the average shell thickness and kernel ratios are 2.28 mm (0.92-11.88 mm) and 34.8% (18.1-57.9%), respectively.
The shell thickness and percent kernel ratio are commercially important in hazelnuts (Ayfer et al. 1986; Richardson 1996; Açkurt et al. 1999; Özdemir and Akıncı 2004). The thin shell thickness may affect the high kernel rate. Preferring thin-shelled Turkish hazelnuts in commercial areas will provide high yields in terms of product quantity. According to our investigations, the highest value of the shell thickness was recorded in the population of the Mihalıcçık (2.09 mm) and the lowest in the Tosya population (1.73 mm). In addition, it was determined that the highest kernel rate was in the Mengen population (37.88%) and the lowest in the Mihalıcçık population (31.33%) (Table 3).
According to the results of the correlation analysis, it was determined that there was a significantly negative correlation between kernel ratio and shell weight, shell thickness, fruit thickness, fruit weight and fruit width, respectively from highest to lowest (P<0.01). Positive correlations between other parameters of morphological characteristics are shown in Table 4. Likewise, similar correlations were reported by Ayan et al. (2018b).
Chemical characteristics – Kemijske karakteristike
The analysis of the chemical content of Turkish hazelnuts is summarized in Table 5. In terms of chemical traits of kernels significant differences between the studied populations have been determined. As a result of the analysis, the average fat content (%), protein (%), starch (g/kg) and ash (%) were 64.1%, 15.9%, 10.2 g and 2.5%, respectively (Table 5).
According to the results of this study, the percentage of total protein content was in range from 14.8% (Seben) to 17.6% (Mengen). Furthermore, it was revealed that the starch content varied in the range of 5.96 g (Sultandagi) to 13.5 g (Pelitçik), and the ash content in the range of 2.30% (Sultandagi) to 2.58% (Mengen). The percentage of protein content in C. colurna was determined by Miletić et al. (2007) and Ayan et al. (2018a) as 12.4% (10.9-14.4%) and 16.32% (14.80-18.34%), respectively. Srivastava et al. (2010) carried out their study on 41 genotypes of C. colurna in Kashmir and noted that the average protein content is 16.37%.