Fruit Quality Properties of Walnut (Juglans regia L.) Genetic Resources in Montenegro

Abstract

Centuries-old generative reproduction, relatively favourable agro-ecological conditions, natural selection, and anthropogenic roles have significantly influenced the formation of a rich, heterogeneous population of common walnuts in Montenegro. This variability can be exploited by applying a positive selection of genotypes that would have good ecological adaptability and high economic value and that would not lag behind walnut varieties originating from other countries. The paper presents the results of studying 20 selected walnut genotypes from the continental part of Montenegro in a three-year period. Šeinovo variety and the Rasna selection were used as standard. The most important biological and pomological properties were investigated based on the international walnut descriptor. The basic criteria on which the selection approach was based were: late vegetation initiation, earlier date of end of vegetation, well kernel ratio, ease of kernel removal from the shell, shell texture that should be less rough, protecting the kernel, tasty kernel, light coloured kernel, and good chemical composition of the kernel. Genotypes had fruit weight between 8.43 and 13.84 g, kernel weight between 4.20 and 6.54 g, kernel ratio between 39.20 and 52.25%, oil content between 62.04 and 67.23%, and protein content between 13.91 and 19.04%. Most of the selected genotypes have the late time of leaf bud burst, and from that point of view, the BP44 and BP42 genotypes that the leafing on May 5 and 6 are especially interesting, due to avoidance of late frost. The walnut is adapted to the existing agro-ecological conditions over a long period of successful growth in this region, and most genotypes finish their vegetation earlier and are prepared to enter the period of winter dormancy. Genotypes BP09 and AN29 with their properties surpass the worldwide recognized Šeinovo, and in this region, highly valued selection Rasna. BP48 and BP50 genotypes also deserve attention due to the quality of the fruit.

Rheological, Textural, and Sensorial Characterization of Walnut Butter

“…Previous research states that the values obtained from walnut kernel in nine areas of Suceava County varied between 3.77 and 4.58% [7]. The ash content of walnut kernels used to make butter was 1.8 g/100 g. The walnut kernels have a protein content of 13.81 g/100 g; conversely, Jaćimović et al [41] reported a protein content of between 13.91 and 19.04% from walnut varieties in Montenegro [41].…”

Enterprise Activity Modeling in Walnut Sector in Ukraine

“…So, the versatile approach to the sub-complex analysis provides a number of opportunities for further researches. For this reason, the sub-complex can be determined by the raw material, that is processed by its enterprise, or by the end product/service intended for the certain market [32][33][34][35][36].…”

A Validated Ultrasound-Assisted Extraction Coupled with SPE-HPLC-DAD for the Determination of Flavonoids in By-Products of Plant Origin: An Application Study for the Valorization of the Walnut Septum Membrane

“…The PCA score plot and loading plot are presented in the Supplementary Material in Figure S1 and Figure S2, respectively. Even though several works have already associated the bioactive content of the walnut kernel with the geographical origin of walnuts [18,38], and the variety [39,40], these are the first reports relating the flavonoid content of the walnut septum with the variety. Furthermore, the ANOVA analysis showed that there is statistically significant difference between the concentrations of catechin, rutin, myricetin, luteolin, quercetin, and the walnut variety.…”

“…The PCA score plot and loading plot are presented in the Supplementary Material in Figures S1 and S2, respectively. Even though several works have already associated the bioactive content of the walnut kernel with the geographical origin of walnuts [18,38], and the variety [39,40], these are the first reports relating the flavonoid content of the walnut septum with the variety.…”