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

Year 2022, Volume: 26 Issue: 4, 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

References

• Akçin, Y., & Bostan, S. Z. (2019). Tombul fındık çeşidinde renk değerlerinin sulama ve depolama süresine göre değişimi. Akademik Ziraat Dergisi, 8 (Özel Sayı), 85-90. https://doi.org/10.29278/azd.643582
• Atasoy, A. F., Hayoğlu, İ., Korkmaz, A., Esra, K., & Yıldırım, A. (2017). Geleneksel ev isot baharatının aflatoksin içeriğinin belirlenmesi üzerine bir araştırma. Harran Tarım ve Gıda Bilimleri Dergisi, 21(1), 35-40.
• Ayfer, M., Uzun, A., & Baş, F. (1986). Türk fındık çeşitleri. Karadeniz Bölgesi Fındık İhracatçıları Birliği Yayınları, Ankara, 95s.
• Balta, M. F., Yarılgaç, T., Aşkın, M. A., Kuçuk, M., Balta, F., & Özrenk, K. (2006). Determination of fatty acid compositions, oil contents and some quality traits of hazelnut genetic resources grown in eastern Anatolia of Turkey. Journal of Food Composition and Analysis, 19(6-7), 681-686. https://doi.org/10.1016/j.jfca.2005.10.007
• Beyhan, N. (2000). Değişik hasat zamanlarının fındıkta bazı meyve özellikleri üzerine etkisi. Anadolu Tarım Bilimleri Dergisi, 15(3), 1-6.
• Bostan, S. Z., & Koç Güler, S. (2016). Kabuklu olarak depo edilen bazı fındık çeşitlerinde kalite değişimleri. Bahçe, 45(2), 41-53.
• Çetin, N., Yaman, M., Karaman, K., & Demir, B. (2020). Determination of some physicomechanical and biochemical parameters of hazelnut (Corylus avellana L.) cultivars. Turkish Journal of Agriculture and Forestry, 44(5), 439-450. doi:10.3906/tar-1905-115
• Delprete, C., & Sesana, R. (2014). Mechanical characterization of kernel and shell of hazelnuts: Proposal of an experimental procedure. Journal of Food Engineering, 124, 28-34. https://doi.org/10.1016/j.jfoodeng.2013.09.027
• Ercisli, S., Ozturk, I., Kara, M., Kalkan, F., Seker, H., Duyar, O., & Erturk, Y. (2011). Physical properties of hazelnuts. International Agrophysics, 25(2).
• European Food Safety Authority, 2011. Scientific Opinion on the substantiation of health claims related to nuts and essential fatty acids (omega-3/omega-6) in nut oil (ID 741, 1129, 1130, 1305, 1407) pursuant to Article 13(1) of Regulation (EC) No 1924/2006. EFSA Journal, 9(4), Article 2032. https://doi.org/10.2903/j.efsa.2011.2032
• FAO, 2020. Food and Agriculture Organization of the United Nations, FAO Statistics Division. Erişim tarihi 3 Mart 2022, from https://www.fao.org/faostat/en/#rankings/countries_by_commodity
• Gama, T., Wallace, H. M., Trueman, S. J., Jones, K., & Hosseini-Bai, S. (2020). Late-dropping macadamia nuts have reduced shelf life. Scientia Horticulturae, 268, 109378. https://doi.org/10.1016/j.scienta.2020.109378
• Guiné, R. P., Almeida, C. F., & Correia, P. M. (2015). Influence of packaging and storage on some properties of hazelnuts. Journal of Food Measurement and Characterization, 9(1), 11-19. DOI 10.1007/s11694-014-9206-3
• Gürses, M., Erdogan, A., & Sert, S. (2004). Farkli depolama şartlarının Aspergillus parasiticus NRRL 2999 küf suşu ile aşılanan tulum peynirinde aflatoksin olusumu üzerine etkisi. Turkish Journal of Veterinary and Animal Sciences, 28(1), 233-238.
• Ilyasoglu, H. (2015). Changes in sterol composition of hazelnut during fruit development. International Journal of Food Properties, 18:2, 456-463. https://doi.org/10.1080/10942912.2013.837065
• Kabak, B. (2016). Aflatoxins in hazelnuts and dried figs: Occurrence and exposure assessment. Food Chemistry, 211, 8-16. https://doi.org/10.1016/j.foodchem.2016.04.141
• Kalkisim, O., Turan, A., Okcu, Z., & Ozdes, D. (2016). Evaluation of the effect of different harvest time on the fruit quality of foşa nut. Erwerbs-Obstbau, 58(2), 89-92. DOI 10.1007/s10341-015-0259-1
• Karaosmanoğlu, H., & Üstün N.Ş., 2017. Organik ve konvansiyonel fındıkların (Corylus avellana L.) bazı fiziksel özellikleri. Akademik Gıda 15(4): 377–385. doi:10.24323/akademik-gida.370107
• Karaosmanoğlu, H., & Üstün, N. Ş. (2022). Proximate, Mineral Composition, Color Properties of Organic and Conventional Grown Hazelnuts (Corylus avellana L.). Erwerbs-Obstbau, 64(2), 261-270. https://doi.org/10.1007/s10341-021-00634-x
• Karaosmanoğlu, H. & Üstün, N. Ş. (2021). Determination of color properties of organic and conventional hazelnut flour. Akademik Ziraat Dergisi 10(1): 11-18 DOI: http://dx.doi.org/10.29278/azd.749983
• Karaosmanoğlu, H. (2018). Organik fındığın besinsel karakterizasyonu. Doktora Tezi. Ondokuz Mayıs Üniversitesi, Fen Bilimleri Enstitüsü, 198s, Samsun
• Karaosmanoğlu, H. (2022). Lipid characteristics, bioactive properties, and mineral content in hazelnut grown under different cultivation systems. Journal of Food Processing and Preservation, 00, e16717. https://doi. org/10.1111/jfpp.16717
• Karaosmanoğlu, H., & Üstün, N. Ş. (2019). Variations in fatty acid composition and oxidative stability of hazelnut (Corylus avellana L.) varieties stored by traditional method. Grasas y Aceites, 70(1), e288-e288. https://doi.org/10.3989/gya.0463181
• Kazantzis, I., Nanos, G. D., & Stavroulakis, G. G. (2003). Effect of harvest time and storage conditions on almond kernel oil and sugar composition. Journal of the Science of Food and Agriculture, 83(4), 354-359. DOI: 10.1002/jsfa.1312
• Marzocchi, S., Pasini, F., Verard, V., H. Ciemniewska-Zytkiewicz, Caboni, M. F., & Romani, S. (2017). Effects of different roasting conditions on physical- chemical properties of Polish hazelnuts (Corylus avellana L. var. Katalonski). LWT-Food Science and Technology, 77: 440-448. https://doi.org/10.1016/j.lwt.2016.11.068
• Mexis, S. F., & Kontominas, M. G. (2009). Effect of γ-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.). Radiation Physics and Chemistry, 78, 407–413. https://doi. org/10.1016/j.radph yschem.2009.03.008
• Milošević, T., & Milošević, N. (2017). Determination of size and shape features of hazelnuts using multivariate analysis. Acta Scientiarum Polonorum Hortorum Cultus, 16, 49-61. DOI: 10.24326/asphc.2017.5.6
• Ozdemir, F., & Akinci, I. (2004). Physical and nutritional properties of four major commercial Turkish hazelnut varieties. Journal of Food Engineering, 63(3), 341-347. https://doi.org/10.1016/j.jfoodeng.2003.08.006
• Özdemir, M., & Devres, O. (2000). Kinetics of color changes of hazelnuts during roasting. Journal of Food Engineering, 44, 31-38. https://doi.org/10.1016/S0260-8774(99)00162-4
• Özdemir, M., Seyhan, F. G., Bakan, A. K., İlter, S., Özay, G., & Devres, O. (2001). Analysis of internal browning of roasted hazelnuts. Food Chemistry, 73, 191-196. https://doi.org/10.1016/S0308-8146(00)00273-9
• Patras, A. (2019). Stability and colour evaluation of red cabbage waste hydroethanolic extract in presence of different food additives or ingredients. Food Chemistry, 275, 539–548. https://doi.org/10.1016/j.foodchem.2018.09.100
• Pelvan, E., Olgu, E. Ö., Karadağ A., & Alasalvar, C. (2018). Phenolic profiles and antioxidant activity of Turkish Tombul hazelnut samples (natural, roasted, and roasted hazelnut skin). Food Chemistry, 244, 102–108. https://doi.org/10.1016/j.foodchem.2017.10.011
• Pliestic, S., Dobricevic, N., Filipoviç, D., & GospodaricZ. (2006). Physical properties of Filbert nut and kernel. Biosystems Engineering 93(2), 173–178. doi:10.1016/j.biosystemseng.2005.11.008
• Pycia, K., Kapusta, I., & Jaworska, G. (2019). Impact of the degree of maturity of walnuts (Juglans regia L.) and their variety on the antioxidant potential and the content of tocopherols and polyphenols. Molecules, 24(16), 2936. doi:10.3390/molecules24162936
• Pycia, K., Kapusta, I., & Jaworska, G. (2020). Changes in antioxidant activity, profile, and content of polyphenols and tocopherols in common hazel seed (Corylus avellana L.) depending on variety and harvest date. Molecules, 25(1), 43.
• Seyhan, F., Ozay, G., Saklar, S., Ertaş, E., Satır, G., & Alasalvar, C. (2007). Chemical changes of three native Turkish hazelnut varieties (Corylus avellana L.) during fruit development. Food Chemistry, 105(2), 590-596. https://doi.org/10.1016/j.foodchem.2007.04.016
• Şimşek, A. (2007). The use of 3D-nonlinear regression analysis in mathematics modeling of colour change in roasted hazelnuts. Journal of Food Engineering, 78: 1361-1370. doi:10.1016/j.jfoodeng.2006.01.008
• Turan, A. (2019). Kurutma yöntemlerinin fındığın fiziksel özellikleri üzerine etkisi. Anadolu Tarım Bilimleri Dergisi, 34(3), 296-303. doi: 10.7161/ omuanajas.536346
• Turan, A., & Karaosmanoğlu, H. (2019). Effect of drying methods on long term storage of hazelnut. Food science and Technology, 39, 406-412. DOI: https://doi.org/10.1590/fst.20518
• Turkish Standards Institution – TSE. (2010). Determination of aflatoxins in oil dried fruits. TSE, TS EN ISO 16050. Turkey: TSE.
• Wang, Y., Yao, X., Yang, L., Fei, X., Cao, Y., Wang, K., & Guo, S. (2021). Effects of harvest time on the yield, quality and active substance of Torreya Grandis nut and its oil. Journal of Oleo Science, 70(2), 175-184. doi : 10.5650/jos.ess20155
• Wei, F., Li, Y., Sun, D., Chen, Q., Fu, M., Zhao, H., Chen, X., Huang, Y., & Xu, H. (2022). Odor, tastes, nutritional compounds and antioxidant activity of fresh-eating walnut during ripening. Scientia Horticulturae, 293, 110744. https://doi.org/10.1016/j.scienta.2021.110744
• Xu, Y. X., & Hanna, M.A. (2010). Evaluation of Nebraska hybrid hazelnuts: Nut/kernel characteristics, kernel proximate composition, and oil and protein properties. Industrial Crops and Products, 31: 84–91. doi:10.1016/j.indcrop.2009.09.005.