Preservation of Chemical and Organoleptic Parameters in Different Varieties of Hazelnuts in Nitrogen and in Air

Keme, T.; Vitali, Francesco; Messerli, M.; Nappucci, R.; Shejbal, J.

doi:10.1016/b978-0-444-41939-2.50036-x

Cited by 4 publications

(8 citation statements)

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“…Similar findings on the content of water in the kernels of unripe nuts stored for two weeks in modified atmosphere were made by Moscetti et al (2012). A significant effect of modified and controlled atmosphere on the water content in the kernels of stored ripe nuts was reported by Keme et al (1980), Ghirardello et al (2013) and Guiné et al (2015).…”

Section: Discussionsupporting

confidence: 73%

“…In our experiment, the effect of storage conditions causing easier detachment of the husk from the shell was associated with faster loss of water by nuts, which, combined with higher levels of atmospheric oxygen, accelerated their ripening (Table 4 & 5). The storage of ripe, pre-dried nuts under conditions of high oxygen levels results in the faster transformation of nutrients inside nuts, and hence over-ripening (Keme et al 1980;San Martin et al 2001;Ghirardello et al 2013 Nuts stored in Xtend® bags were more severely affected by fungal diseases and physiological disorders, than those stored in other conditions, especially at CA. High water content in nuts connected with high oxygen levels (mean 18.5%) inside Xtend® bags promoted the postharvest diseases development.…”

Section: Discussionmentioning

confidence: 99%

“…In our experiment, the highest percentage of nuts unaffected by disease was found for storage in CA conditions. The low oxygen concentration and the presence of carbon dioxide during nut storage in CA effectively inhibited their respiration (Keme et al 1980;San Martin et al 2001;Ghirardello et al 2013), and at the same time limited the development of fungal diseases and physiological disorders (Leuty et al 2012). CONCLUSIONS 1.…”

Section: Discussionmentioning

confidence: 99%

“…With regard to the storage of ripe hazelnuts, current literature clearly indicates that for this type of fruit, controlled and modified atmosphere conditions may have a positive impact on their quality and nutritional value (Keme et al 1980;San Martin et al 2001;Mencarelli et al 2008;Massantini & Contini 2009;Ghirardello et al 2013). The results of numerous experiments on the storage of different kinds of ripe nuts suggest that controlled and modified atmosphere, aside from having a positive effect on the sensory features and chemical composition, can reduce nut weight losses, thus enabling longer storage (Maté et al 1996;Maskan & Karataş 1998;Mexis et al 2009;Christopoulos & Tsantili 2011;Ghirardello et al 2014, Christopoulos & Tsantili 2015.…”

Section: Introductionmentioning

confidence: 99%

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Effects Of Storage Conditions On The Quality Of Unripe Hazelnuts In The Husk

Markuszewski

Kopytowski

2015

Journal of Horticultural Research

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The purpose of the study was to assess the storability of unripe hazelnuts in the husk of four cultivars: 'Hall's Giant', 'Catalan', 'Webb's Prize Cob' and 'Cosford'. The nuts were stored in normal and controlled atmospheres, and in Xtend® bags for three months. A quality assessment was performed based on the following parameters: weight of the nut in the husk and without the husk, weight of the kernel, percentage of nuts with husk attached, dry matter content in kernels, infection with fungal diseases, and the presence of physiological disorders. The study demonstrated that hazelnuts stored in Xtend® bags and under a controlled atmosphere had a higher weight for the nut in the husk and without the husk, as well as a higher weight of the kernel and water content when compared to batches of hazelnuts stored in a normal atmosphere. The percentage of nuts remaining in the husk was also higher when stored under such conditions. For the majority of investigated cultivars the storage in Xtend® bags, and to a lesser extent under normal atmosphere conditions, resulted in a substantial increase in nuts infected with fungal and abiotic diseases. Among investigated cultivars, 'Hall's Giant' turned out to be the most resistant to storage diseases.

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Section: Discussionsupporting

confidence: 73%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Effects Of Storage Conditions On The Quality Of Unripe Hazelnuts In The Husk

Markuszewski

Kopytowski

2015

Journal of Horticultural Research

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“…Increase in glucose and fructose content from 0.05 g/100 g in fresh to above 0.1 g/100 g in mature hazelnuts indicates old or badly-stored nuts that are not suitable for further storage. Sucrose values below 2 g/100 g indicates spoilage (Keme et al, 1983a). It is possible to accomplish a given storage life by a combination of temperature and relative humidity.…”

Section: Effect Of Shelling Operation Storage and Roastingmentioning

confidence: 99%