Effect of short-term storage on walnut fruit quality

Kónya, G. Bujdosó, M. Berki, M. Nagy-Gasztonyi, N. Adányi

Research output: Contribution to journalArticle

Abstract

Two Hungarian and two introduced walnut cultivars were examined as fresh samples and under storage. Some important compositional data were determined in order to evaluate the differences between the cultivars and thechanges after storage. The cultivars' oil contents were the same, but there was some difference in fatty acid composition; 'Alsószentiváni 117' had a higher mono-unsaturated fatty acid content than the others. Considering theoxidative stability, 'Alsószentiváni 117' contained good properties in all stages (induction time equals or higher than 10 h). Lower antioxidant capacity was measured in 'Chandler' samples compared to the others. 'Alsószentiváni 117'has higher α- and γ-tocopherol contents than the other cultivars studied. Two different drying methods were also compared in case of the Hungarian cultivars. The changes in compositional data showed no tendencies. We foundthat Hungarian cultivars were at least as valuable as the introduced ones.

Original languageEnglish
Pages (from-to)601-608
Number of pages8
JournalActa Alimentaria
Volume44
Issue number4
DOIs
Publication statusPublished - Dec 2015

    Fingerprint

Keywords

  • Antioxidant capacity
  • Fatty acid composition
  • Short-term storage
  • Tocopherols
  • Walnut

ASJC Scopus subject areas

  • Food Science

Cite this