Comparative Analysis of Walnut Kernel Quality Among Selected Genotypes and Four Standard Varieties Using Two Hulling Methods in Türkiye

The increase in walnut plantations has increased the interest in testing walnut variety candidates to provide advantages in terms of quality and yield in recent years. This study aimed to compare the characteristics of widely produced walnut varieties (‘Yalova 3’, ‘Şebin’, ‘Chandler’ and ‘Fernor’) and superior walnut variety candidates (‘144-84’, ‘74-C’, ‘Antalya-7’, ‘İstanbul-2’ and ‘Orman-77’). The green hull of the walnut samples were removed (hulling) by a dry and wet machinery system. Then the walnuts were dried in the tray dryer and their shells were removed. Shell color and color, moisture content and sensory scores of the kernel were determined. Free fatty acid, peroxide value and fatty acid composition of walnut oils were also reported. Analysis (tekil; analyzes çoğul) were repeated for 3 consecutive years. ‘Orman-77’ was in the highest oleic acid and second highest linoleic acid group. ‘74-C’ and ‘Orman-77’ also had high monounsaturated fatty acid (MUFA)/polyunsaturated fatty acid (PUFA) ratios (0.38 and 0.35). Thus they have advantages for resistance against oxidation during drying and storage. With regard to the appearance, color and taste sensory scores, ‘Antalya-7’ and ‘İstanbul-2’ were thought to be one step ahead. In terms of healthy nutrition, ‘144-84’ drew attention with its low saturated fatty acid (SFA)/PUFA (0.10) ratio. As an output of this study, a new variety application was made for ‘Orman77’ and its registration was approved as a new variety.