THE MORPHOLOGICAL AND CHEMICAL VARIABILITY OF TURKISH HAZEL (CORYLUS COLURNA L.) FRUITS IN TURKEY

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dc.authorid0000-0001-7530-7478
dc.authorid0000-0002-0801-4955
dc.contributor.authorKalkan, Mehmet
dc.contributor.authorYilmaz, Mustafa
dc.contributor.authorOral, Rasim Alper
dc.date.accessioned2026-02-12T21:05:06Z
dc.date.available2026-02-12T21:05:06Z
dc.date.issued2023
dc.departmentBursa Teknik Üniversitesi
dc.description.abstractTurkish hazel (Corylus colurna L.) is naturally distributed in southeast Europe, Anatolia, the Caucasus and Western Himalayas. In Turkey, there are many isolated populations in the Black Sea, Marmara, Aegean, and Central Anatolian Regions. Many of the small populations in Turkey are endangered. In this study, the morphological and chemical characteristics of Turkish hazelnut fruits collected from seven populations were researched. In this regard, considering the morphological characteristics of fruits and kernels, significant differences were observed between the populations. Length, width, thickness, and weight averages were 15.98 mm, 15.38 mm, 12.00 mm and 1.4651 g in the fruits, and 13.03 mm, 11.22 mm, 7.64 mm and 0.5047 g in the kernels, respectively. The average shell thickness was 1.92 mm, shell weight was 0.9604 g, and kernel ratio was 35.16%. Statistically significant differences were found out between the populations whose chemical contents were analyzed. As a result of the analysis, the average fat content, protein, starch, and ash were 64.1%, 15.9%, 10.2 g, and 2.5%, respectively. According to the averages in the obtained fatty acids, the main fatty acids were oleic acid (79.53%), linoleic acid (11.34%), palmitic acid (5.68%), and stearic acid (2.03%), while the rest of other oils were found in trace amounts. Overall, our results suggest that the information relating to morphological and chemical characteristics of Turkish hazelnut can be useful for discriminating among populations.
dc.description.sponsorshipScientific and Technological Research Council of Turkey (TUBITAK) [221O141]
dc.description.sponsorshipThis research was supported by the project number 221O141 of the Scientific and Technological Research Council of Turkey (TUBITAK).
dc.identifier.doi10.31298/sl.147.1-2.5
dc.identifier.endpage74
dc.identifier.issn0373-1332
dc.identifier.issn1846-9140
dc.identifier.issue1-2
dc.identifier.scopus2-s2.0-85151232910
dc.identifier.scopusqualityQ4
dc.identifier.startpage65
dc.identifier.urihttps://doi.org/10.31298/sl.147.1-2.5
dc.identifier.urihttps://hdl.handle.net/20.500.12885/6792
dc.identifier.volume147
dc.identifier.wosWOS:001061354100005
dc.identifier.wosqualityQ4
dc.indekslendigikaynakWeb of Science
dc.indekslendigikaynakScopus
dc.language.isoen
dc.publisherCroatian Forestry Soc
dc.relation.ispartofSumarski List
dc.relation.publicationcategoryMakale - Uluslararası Hakemli Dergi - Kurum Öğretim Elemanı
dc.rightsinfo:eu-repo/semantics/openAccess
dc.snmzKA_WoS_20260212
dc.subjecthazel
dc.subjecthazelnut
dc.subjectfruits
dc.subjectmorphometric analysis
dc.subjectchemical analysis
dc.subjecthazelnut oil
dc.titleTHE MORPHOLOGICAL AND CHEMICAL VARIABILITY OF TURKISH HAZEL (CORYLUS COLURNA L.) FRUITS IN TURKEY
dc.typeArticle

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