Kazankaya, AhmetBalta, Mehmet FikretYoeruek, I. H.Balta, F.Battal, P.2025-05-102025-05-1020080970-70770975-427X2-s2.0-53949096115https://hdl.handle.net/20.500.14720/17278Kazankaya, Ahmet/0000-0002-1081-4281This study evaluated some fruit traits and kernel sugar components in nut crops (pistachio, walnut, hazelnut and almond) collected from different accessions of Turkey. Pistachio varieties had 0.44-0.64 kernel weight and 49.4-59.4 % kernel percentage. Walnut genotypes had 5.80-7.20 g kernel weight and 45.0-46.4 % kernel percentage. Kernel weights and kernel percentages recorded for hazelnut (Tombul var.) and almond (E-1) were 0.98 and 1.14 g and 51.5 and 26.8 %, respectively. Kernel sugar components were detected by using HPLC. Pistachio kernels belonging to different varieties contained 1.13 (Ohadi)-5.04 (Siirt) g/100 g fructose, 1.01 (Siirt) - 4.25 (Kirmizi) g/100 g glucose, 2.58 (Uzun) - 4.74 (Buttum) g/100 g sucrose and 0.26 (Kirmizi) - 0.99 (Halebi) g/100 g maltose. Walnut genotypes contained 0.35-2.67 g/100 g fructose, 0.13-6.26 g/100 g glucose, 1.76-4.17 g/100 g sucrose and 0.23-0.74 g/100 g maltose. Sugar components of hazelnut and almond were 0.80 and 4.00 g/100 g fructose, 1.52 and 0.86 g/100 g glucose, 2.91 and 3.23 g/100 g sucrose, 0.91 and 1.08 g/100 g maltose, respectively. Amounts of sugar components and the mean sugars varied to varieties, genotypes and different accessions.eninfo:eu-repo/semantics/closedAccessNut CropsFruit TraitsSugar ComponentsHplcTurkeyArticle202N/AQ415191525WOS:000259602200099