Performance of Hazelnut Cultivars from Oregon, Italy, and Spain, in Northeastern Spain

Abstract

<jats:p>Eleven hazelnut (<jats:italic>Corylus avellana</jats:italic>) cultivars, four Spanish (Clon La Masó, Negret N-9, Negret Primerenc, and Pauetet), four Italian (San Giovanni, Tonda Italiana, Tonda di Giffoni, and Tonda Romana), and three cultivars from Oregon State University’s (OSU) breeding program (Clark, Lewis, and Willamette), were evaluated in northeastern Spain over a period of 15 years (2001–14). The trial was planted at the Institute of Agriculture and Food Research and Technology (IRTA)-Mas de Bover Station (Constantí, Spain) in 2001, using own-rooted material, in single-trunk, 6 × 3.5-m spacing, and fitted with drip irrigation. Tree vigor, sucker production, early bearing, and total crop were recorded during the first 9 years. Nut traits were studied over 7 years and nutritional composition analyzed in 3 years. The best agronomic performance was observed in ‘San Giovanni’, ‘Pauetet’, ‘Clon La Masó’, and ‘Tonda Italiana’ that scored the highest total crop and canopy volume, but ‘San Giovanni’ and ‘Clon La Masó’ produced a high number of suckers. The best industrial value of the kernel was given by ‘Tonda di Giffoni’, ‘Negret N-9’, ‘Willamette’, and ‘Clark’ with high roasting aptitude and high fat content, although ‘Negret N-9’ was a little poor in monounsaturated fatty acids. The three cultivars from the Oregon breeding program had good agronomic behavior and industrial potential, but were not an improvement on the traditional Mediterranean cultivars.</jats:p>

Climate change impacts on phenology and yield of hazelnut in Australia

“…Simulated average yield ranges between 0 and 3.7 kg plant − 1 over the study area, with a standard deviation of 1.9 kg plant − 1 for the recent past climate. These values are in line with experimental data measured in varietal trials conducted with the 'Tonda di Giffoni' cultivar in Spain and southeastern Australia, where hazelnut yields were 3.5 kg plant − 1 and 2.2-4.7 kg plant − 1 respectively (Baldwin, 2010;Baldwin et al, 2003;Rovira et al, 2017). In addition, the areas where simulated yield is above 1.5 kg plant − 1 (Fig.…”

Morphological Traits and Chemical Composition of Hazelnut from Different Geographical Origins: A Review

“…However, in the current review, the results showed different results, mainly, the highest oil concentration is observed in countries with a warm climate (Spain), while under the Turkish and Iranian climate, the lowest oil concentration was obtained, which is consistent with previous results-despite the lack of direct evidence for the relationships between temperature and kernel oil concentration in hazelnuts. Rovira et al [50] observed no differences of protein and mineral content between the cultivars, whereas Hosseinpour et al [15] presented significant variation in the kernel composition, which depended on the hazelnut cultivar. Hoekstra et al [60] showed that in plants tolerant to water stress, compatible solutes are bound to protein surfaces, thus stabilizing the native protein structure, whereas in plants sensitive to such deficiency, the proteins tend to degrade.…”

“…In the case of other cultivars' kernel ratio, they are comparable between 41 and 47%. Despite the fact, in most of the cited studies, the data of morphological traits are averaged [34,41,50,54] or from only one year of harvest [9,15,25], what could create limitations in the observation of seasonal changes in hazelnut cultivars.…”

“…Main fatty acids, where: C16:0-palmitic acid; C18:0-stearic acid; C18:1c9-oleic acid; C18:2linoleic acid; C18:3-linolenic acid. References: Poland: Król et al [34]; Portugal: Oliveira et al [9]; Spain: Rovira et al [50]; Croatia: Vujevic et al [67]; Oregon: Wang et al [62]; Italy: Bacchetta et al [54]; Iran: Rezaei et al [33]; Turkey: Koksal et al [27]. Rovira et al [50] showed that the main differences between the hazelnut cultivars are related to the PUFA and MUFA content.…”

Chemical and Physical Properties of Some Hazelnut Varieties Grown in Portugal

“…There are different standards to measure hazelnuts' quality in terms of dimensions, aspect, and hidden defects [10]. Furthermore, hazelnut properties vary according to the cultivar [11]. Knowledge of hazelnuts' physical and chemical properties is crucial as they are necessary to determine numerous parameters of extreme importance to guarantee the quality of the product.…”