The effect of late harvest on the biometric and color characteristics and aflatoxin level of Tombul hazelnuts

Year 2022, , 549 - 559, 26.12.2022

Hasan Karaosmanoğlu

https://doi.org/10.29050/harranziraat.1138327

Cited By: 4

Abstract

This research was carried out to determine the effect of late harvest time (LH) on some physical, quality and color characteristics and aflatoxin level of Giresun quality Tombul hazelnut. For this purpose, harvesting was done at four different times (pre-harvest time -PH, early harvest time -EH, normal harvest time -NH, LH) with reference to the NH. Nut and kernel dimensions, nut and kernel weight, kernel percentage, shell thickness, kernel cavity, good kernel ratio, defective kernel ratio, blanching ratio and some other physical and industrial properties of the samples were determined. L, a, b, chroma (C) and hue (h) values of natural and roasted hazelnuts were determined and a color scale was created. In addition, aflatoxin level of the samples was determined. According to the results of the study, the kernel cavity of the GH samples was found to be lower and the blanching ability rate was higher. With the late harvest, the brightness and saturation of the hazelnut kernels decreased by showing a different behavior from the shell, while the redness of both increased. No formation of aflatoxin has been detected in any period. As a result, it was seen that the late harvest of hazelnuts did not have a negative effect on the biometric and color characteristics and increases the industrial value. Since aflatoxin formation is not observed in late harvest, it can be thought that the toxin problem arises from the stages after harvest.

Keywords

Late harvest, blanching ability, color, roasting, aflatoxin

Geç hasadın Tombul fındığın biyometrik ve renk özellikleri ile aflatoksin düzeyine etkisi

Abstract

Bu araştırma geç hasadın (GH), Giresun kalite Tombul fındığın bazı fiziksel, kalite ve renk özellikleri ile aflatoksin düzeyine etkisini belirlemek için yapılmıştır. Bu amaçla normal hasat zamanı (NH) referans alınarak dört farklı zamanda hasat yapılmıştır (hasat öncesi-HÖ, erken hasat-EH, NH, GH). Örneklerin meyve ve iç boyutları, meyve ve iç ağırlığı, randıman, kabuk kalınlığı, göbek boşluğu, sağlam iç oranı, kusurlu iç oranı, beyazlama oranı ve diğer bazı fiziksel ve endüstriyel özellikleri belirlenmiştir. Natürel ve kavrulmuş fındıkların L, a, b, kroma (C) ve hue (h) değerleri belirlenmiş ve renk skalası oluşturulmuştur. Ayrıca örneklerin aflatoksin düzeyleri tespit edilmiştir. Çalışma sonuçlarına göre GH örneklerin göbek boşluğu daha düşük, zar atma oranı daha yüksek bulunmuştur. Geç hasatla beraber fındık içlerinin parlaklığı ve doygunluğu kabuğundan farklı davranış göstererek azalırken her ikisinin de kırmızılığı artmıştır. Hiçbir dönemde aflatoksin oluşumu tespit edilmemiştir. Sonuç olarak fındıkların geç hasat edilmesinin biyometrik ve renk özellikleri üzerinde olumsuz bir etkisinin olmadığı, endüstriyel değerini arttırdığı görülmüştür. Geç hasatta aflatoksin oluşumunun gözlenmemesi nedeniyle toksin probleminin hasattan sonraki aşamalardan kaynaklandığı düşünülebilir.

Keywords

Geç hasat, zar atma, renk, kavurma, aflatoksin

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