Effect of Cluster Drop Intensity on Nut Traits, Biochemical Properties, and Fatty Acids Composition in the 'cakildak' Hazelnut Cultivar

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dc.authoridKaya, Tuncay/0000-0002-9126-4567
dc.authoridKARAKAYA, ORHAN/0000-0003-0783-3120
dc.authoridUZUN, SERKAN/0000-0002-3857-6561
dc.authorwosidKaya, Tuncay/GRO-2395-2022
dc.contributor.authorKarakaya, Orhan
dc.contributor.authorYaman, İzzet
dc.contributor.authorKırkaya, Hüseyin
dc.contributor.authorUzun, Serkan
dc.contributor.authorKaya, Tuncay
dc.contributor.authorBalta, Mehmet Fikret
dc.date.accessioned2023-07-26T11:51:12Z
dc.date.available2023-07-26T11:51:12Z
dc.date.issued2022
dc.departmentDÜ, Meslek Yüksekokulu, Bitkisel ve Hayvansal Üretim Bölümüen_US
dc.description.abstractThis study was conducted to determine the effect of cluster drop intensity (CDI) on nut traits, biochemical properties, and fatty acids composition in the 'cakildak' hazelnut cultivar. Many nut traits, biochemical properties, and fatty acids composition were affected by CDI. Depending on the increase in CDI, nut weight, kernel weight, nut size, kernel size, total phenolic, total flavonoids, and antioxidant activity increased. Nut weight, kernel weight, and kernel ratio were determined from 2.00 (low) to 2.31 g (high), 1.09 (low and intermediate) to 1.25 g (high), and 53.34 (intermediate) to 54.27 (low), respectively. The highest total phenolics, total flavonoids, and antioxidant activity (3675 mg per 100 g, 37.3 mg per 100 g, and 5.14 mmol per 100 g, respectively) were detected in high CDI, while the lowest (1947 mg per 100 g, 17.5 mg per 100 g, and 2.01 mmol per 100 g, respectively) were determined in low CDI. The effects of CDI on fatty acids composition were different. Oleic acid ranged from 82.46 (low) to 84.06% (intermediate), while linoleic acid was determined between 6.77 (high) and 8.78% (low). According to principal component analysis, many of the traits investigated were associated with high CDI, except nut length, kernel length, oleic acid, and linoleic acid. In conclusion, it was determined that bioactive compounds and fatty acids composition are significantly affected depending on CDI. Also, the findings of this study showed the potential consequences of the coming hazards of global warming on hazelnuts and will be helpful for future studies.en_US
dc.identifier.doi10.1007/s10341-022-00774-8
dc.identifier.issn0014-0309
dc.identifier.issn1439-0302
dc.identifier.scopus2-s2.0-85143590737en_US
dc.identifier.scopusqualityQ3en_US
dc.identifier.urihttps://doi.org/10.1007/s10341-022-00774-8
dc.identifier.urihttps://hdl.handle.net/20.500.12684/12513
dc.identifier.wosWOS:000895630600001en_US
dc.identifier.wosqualityQ3en_US
dc.indekslendigikaynakWeb of Scienceen_US
dc.indekslendigikaynakScopusen_US
dc.institutionauthorUzun, Serkan
dc.language.isoenen_US
dc.publisherSpringeren_US
dc.relation.ispartofErwerbs-Obstbauen_US
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanıen_US
dc.rightsinfo:eu-repo/semantics/closedAccessen_US
dc.snmz$2023V1Guncelleme$en_US
dc.subjectCorylus Avellana; Kernel; Phenolic; Antioxidant; Oleicen_US
dc.subjectVarieties; Tocopherol; Oilen_US
dc.titleEffect of Cluster Drop Intensity on Nut Traits, Biochemical Properties, and Fatty Acids Composition in the 'cakildak' Hazelnut Cultivaren_US
dc.typeArticleen_US

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