DETERMINATION OF NUT QUALITY, GEOMETRIC AND COLOR CHARACTERISTICS OF GIRESUN QUALITY ORGANİC AND CONVENTIONAL TOMBUL HAZELNUTS

Hasan Karaosmanoğlu

Makale detayları

DETERMINATION OF NUT QUALITY, GEOMETRIC AND COLOR CHARACTERISTICS OF GIRESUN QUALITY ORGANİC AND CONVENTIONAL TOMBUL HAZELNUTS

Yazarlar:

Hasan Karaosmanoğlu

Yayıncı:

Süleyman Demirel University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Mühendislik Bilimleri ve Tasarım Dergisi Vol.11 Issue 3, pp.916-924

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001299464

pISSN:

1308-6693

Anahtar kelimeler:

Özet:

 This study was carried out to determine and compare the nut, physical and color characteristics of Giresun Quality Tombul hazelnut cultivar grown by organic and conventional methods. For this purpose, besides the physical properties such as the length, width, thickness, shape index, geometric mean diameter Dg, sphericity Փ, surface area S, volume V, kernel percentage, bleaching rates of the fruit and kernels of hazelnuts, such as L, a, b, hue, chroma, etc. color properties were examined and a color scale was created. According to the results of the study, there was no statistically significant difference in other physical properties apart from the fact that the kernel percentage organic: 55.68, conventional: 54.26 and bleaching rates organic: 96.00, conventional: 90.00 of organic hazelnuts were higher than those of conventional hazelnuts. While there was no difference in terms of color characteristics between the production methods of hazelnut kernels and flour, it was observed that the shells of organic hazelnuts had a slightly brighter and more intense color. As a result, it has been seen that organic and conventional production methods do not have a significant effect on nut sizes and color values, which have a significant effect on consumer perception and market value. It was concluded that organically produced hazelnuts did not experience quality loss compared to conventional production in terms of the examined properties.

 This study was carried out to determine and compare the nut, physical and color characteristics of Giresun Quality Tombul hazelnut cultivar grown by organic and conventional methods. For this purpose, besides the physical properties such as the length, width, thickness, shape index, geometric mean diameter Dg, sphericity Փ, surface area S, volume V, kernel percentage, bleaching rates of the fruit and kernels of hazelnuts, such as L, a, b, hue, chroma, etc. color properties were examined and a color scale was created. According to the results of the study, there was no statistically significant difference in other physical properties apart from the fact that the kernel percentage organic: 55.68, conventional: 54.26 and bleaching rates organic: 96.00, conventional: 90.00 of organic hazelnuts were higher than those of conventional hazelnuts. While there was no difference in terms of color characteristics between the production methods of hazelnut kernels and flour, it was observed that the shells of organic hazelnuts had a slightly brighter and more intense color. As a result, it has been seen that organic and conventional production methods do not have a significant effect on nut sizes and color values, which have a significant effect on consumer perception and market value. It was concluded that organically produced hazelnuts did not experience quality loss compared to conventional production in terms of the examined properties.

 This study was carried out to determine and compare the nut, physical and color characteristics of Giresun Quality Tombul hazelnut cultivar grown by organic and conventional methods. For this purpose, besides the physical properties such as the length, width, thickness, shape index, geometric mean diameter Dg, sphericity Փ, surface area S, volume V, kernel percentage, bleaching rates of the fruit and kernels of hazelnuts, such as L, a, b, hue, chroma, etc. color properties were examined and a color scale was created. According to the results of the study, there was no statistically significant difference in other physical properties apart from the fact that the kernel percentage organic: 55.68, conventional: 54.26 and bleaching rates organic: 96.00, conventional: 90.00 of organic hazelnuts were higher than those of conventional hazelnuts. While there was no difference in terms of color characteristics between the production methods of hazelnut kernels and flour, it was observed that the shells of organic hazelnuts had a slightly brighter and more intense color. As a result, it has been seen that organic and conventional production methods do not have a significant effect on nut sizes and color values, which have a significant effect on consumer perception and market value. It was concluded that organically produced hazelnuts did not experience quality loss compared to conventional production in terms of the examined properties.

 Bu çalışma organik ve konvansiyonel yöntemlerle yetiştirilen Giresun Kalite Tombul fındık çeşidinin meyve, fiziksel ve renk özelliklerinin belirlenmesi ve karşılaştırılması amacıyla yapılmıştır. Bu amaçla fındıkların meyve ve içlerinin uzunluğu, genişliği, kalınlığı, şekil indeksi, büyüklüğü Dg, yuvarlaklığı Փ, yüzey alanı S, hacmi V, iç oranı ve beyazlama oranı gibi fiziksel özelliklerinin yanı sıra L, a, b, hue, kroma gibi renk özellikleri incelenmiş ve renk skalası oluşturulmuştur. Çalışma sonuçlarına göre organik fındıkların randıman organik: 55.68, konvansiyonel: 54.26 ve beyazlama oranlarının organik: 96.00, konvansiyonel: 90.00 konvansiyonele kıyasla daha yüksek olması dışında diğer fiziksel özelliklerde farklılıklar istatistiksel olarak anlamlı bulunmamıştır. İç fındık ve unlarında üretim yöntemleri arasında renk özellikleri açısından farklılık görülmezken, organik fındıkların kabuklarının biraz daha parlak ve yoğun bir renge sahip olduğu görülmüştür. Sonuç olarak tüketici algısı ve market değeri üzerinde önemli etkisi olan meyve boyutları ve renk değerlerine, organik ve konvansiyonel üretim yöntemlerinin önemli bir etkisinin olmadığı ve organik üretilen fındığın incelenen özellikler açısından konvansiyonel üretime kıyasla kalite kaybı yaşamadığı sonucuna varılmıştır.

Makale detayları

DETERMINATION OF NUT QUALITY, GEOMETRIC AND COLOR CHARACTERISTICS OF GIRESUN QUALITY ORGANİC AND CONVENTIONAL TOMBUL HAZELNUTS

Yazarlar:

Hasan Karaosmanoğlu

Yayıncı:

Süleyman Demirel University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Mühendislik Bilimleri ve Tasarım Dergisi Vol.11 Issue 3, pp.916-924

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001299464

pISSN:

1308-6693

Hazelnut

Physical Properties

Organic Hazelnut

Organic Food

Giresun QualityFındık

Fiziksel Özellikler

Organik Fındık

Organik Gıda

Giresun Kalite

Sayı

Makale detayları

Yazarlar: Hasan Karaosmanoğlu

Yayıncı: Süleyman Demirel University

Ana Başlıklar: Gıda Mühendisliği

Dergi: Mühendislik Bilimleri ve Tasarım Dergisi Vol.11 Issue 3, pp.916-924

Belge Tipi: Makale

Yayın Tarihi: 9/2023

Belge Dili: Türkçe

Document ID (Org No.): 2001299464

pISSN: 1308-6693

Sayı

Yazarlar:

Hasan Karaosmanoğlu

Yayıncı:

Süleyman Demirel University

Ana Başlıklar:

Gıda Mühendisliği

Dergi:

Mühendislik Bilimleri ve Tasarım Dergisi Vol.11 Issue 3, pp.916-924

Belge Tipi:

Makale

Yayın Tarihi:

9/2023

Belge Dili:

Türkçe

Document ID (Org No.):

2001299464

pISSN:

1308-6693