Browsing by Author "Koyuncu, M.A."

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Fat and Fatty Acid Composition of Hazelnut Kernels in Vacuum Packages During Storage
(Instituto de la Grasa, 2005) Koyuncu, M.A.; Islam, A.; Küçük, M.
The fat contents and fatty acid compositions of three hazelnut cultivars; Tombul, Palaz and Kalinkara were investigated during storage at 21°C with 60-65% relative humidity. The total fat contents of kernels in vacuum packages increased significantly with storage time. It is believed that the absolute value of fat content does not increase but that the kernel water content and total weight decrease. The palmitic and oleic acid contents of stored hazelnuts increased, while linoleic acid content decreased. No significant differences were found for stearic and linolenic acids during storage.
Studies on the Storage of Some Walnut Types Grown Around Van Lake
(TUBITAK, 1999) Koyuncu, M.A.; Aşkin, M.A.
In this study, some walnut types were stored in different conditions and packaging materials such as unshelled and shelled and investigated the quality variations during their storage. Our experiments showed that the most suitable conditions for walnut storage are at 0°C and 5°C and 55-65 % of relative humidity. The polyethylene bags used as a packaging are more suitable than synthetic woven and cloth bags for unshelled walnuts. Least quality losses occured on vacum bags in shelled walnuts during storage. Unshelled walnuts were stored in more quality and for longer time than shelled walnuts.When the storage temperature was increased, the quality losses increased especially the content of free fatty acids. Our investigations showed that it could be stored 18 months for unshelled walnuts and 10-12 months for shelled walnuts at between 0°C and +5°C and at 55-65% relative humidity. © 1999, TUBITAK. All rights reserved.