Study of morphological and chemical diversity in chestnut trees (var. “Judia”) as a function of temperature sum Estudio de la diversidad morfológica y química del fruto de castaña (var. “Judia”) en función de la suma de la temperatura

Abstract

"Judia") en función de la suma de la temperatura, CyTA -Journal of Food, 9:3, 192-199, DOI: 10.1080/19476337.2010 Resultados contrarios a e´stos fueron los obtenidos para los frutos de la localidad ma´s ca´lida (Murc¸a: 2751 8D), que fueron los que registraron taman˜os ma´s pequen˜os (157,14 frutos/kg). En 2007, los mayores frutos procedieron de Macedo Cavaleiros (2163 8D), 46,4 frutos/kg, siendo de nuevo Murc¸a (2338 8D) la que proporciono´los frutos ma´s pequen˜os (66,0 frutos/kg). Las distancias gene´ticas de Nei entre los a´rboles oscilaron entre 0,0 y 0227, demostrando que todos ellos son de la misma variedad.

Traditional Sweet Chestnut and Hybrid Varieties: Chemical Composition, Morphometric and Qualitative Nut Characteristics

“…According to Peña-Méndez et al [9], the area of production has a higher influence on the physicochemical variables than the variety, particularly on the mineral composition. Similar results were presented in the paper published by Dinis et al [11]. The mentioned authors [11] revealed that the morphological and chemical heterogeneity within the same variety can be affected by the area of production.…”

“…Similar results were presented in the paper published by Dinis et al [11]. The mentioned authors [11] revealed that the morphological and chemical heterogeneity within the same variety can be affected by the area of production. Since the samples in our study were collected under the same climatic and soil conditions, the differences in the fruit morphology and kernel chemical composition can be interpreted as a result of genetic differences between the studied varieties.…”

“…The results for the traditional sweet chestnut varieties from this study are in the 1.26-3.50 g per 100 g dm range reported by Borges et al [15,96] and De La Montaña Míguelez et al [7] for marron varieties from the Iberian Peninsula. On the other hand, somewhat higher average crude fat content was reported by Dinis et al [11] and Pereira-Lorenzo et al [8] for varieties from Portugal and Spain (2.78-3.0 g per 100 g dm), and Saccheti et al [59] and Bellini et al [17] for sweet chestnut varieties and ecotypes from Italy (3.0-4.64 g per 100 g dm). However, possible differences found in papers for the chestnut's crude fat may be explained by the differences in solvents and temperatures used during the crude fat extraction [93].…”

“…However, there are many more published research papers on the chemical composition of traditional sweet chestnut varieties. According to those studies, the chemical composition of chestnuts varies by genotype [6,8,10,89,90], ecotype [34,59], soil and climatic conditions [7,9,11], altitude [91], area of production [9] and production practices [92,93]. Given that the samples in this study were collected under the same climatic and soil conditions, the differences in the proximate composition (moisture, crude protein, crude fat, ash and total carbohydrates) and macro-and micro-nutrients can be interpreted as a result of genetic differences between the studied varieties.…”

“…Chestnut fruits are highly desirable and widely consumed throughout the world, and generally have several beneficial nutritional characteristics [4][5][6]. Chestnuts contain high levels of carbohydrates and appreciable levels of dietary fiber, but low amounts of crude protein and, unlike typical nuts (walnuts, almonds, hazelnuts), low levels of crude fat [4,[7][8][9][10][11][12]. Starch accounts for up to 50% of chestnut kernel mass, which has led to the chestnut being referred to as the "bread tree" by some authors [12][13][14].…”