Fruit quality and composition of Hungarian bred walnut cultivars

G. Bujdosó, M. Tóth-Markus, H. Daood, N. Adányi, P. Szentiványi

Research output: Contribution to journalArticle

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Abstract

Eight registered Hungarian walnut cultivars were tested for composition and sensory properties. The samples were collected at the Experimental Fields of the Research Institute for Fruitgrowing and Ornamentals in Ird-Elvira major. Proximate composition, fatty acids, minerals (P, Na, Ca, Mg, Ca, Fe and Se), polyphenols and vitamins (C, E) were determined in four consecutive years 2003-2006. The tested cultivars have an oil content, which falls within the upper range of the literature values. Polyphenols, iron and selenium contents are also high while the values for potassium and phosphorus are in the lower part of the given range. In our case, the crop years make a larger difference in the composition than the cultivars. Tiszacsécsi 83 is the only cultivar slightly differing from the others in lower mineral and protein content.

Original languageEnglish
Pages (from-to)35-47
Number of pages13
JournalActa Alimentaria
Volume39
Issue number1
DOIs
Publication statusPublished - Mar 1 2010

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Keywords

  • Breeding
  • Composition
  • Fruit quality
  • Hungary
  • Organoleptic
  • Walnut

ASJC Scopus subject areas

  • Food Science

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