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Maintaining the quality of unripe, fresh hazelnuts through storage under modified atmospheres

Moscetti, R., Frangipane, M.T., Monarca, D., Cecchini, M., Massantini, R.
Postharvest biology and technology 2012 v.65 pp. 33-38
Corylus avellana, air, carbon dioxide, catechol oxidase, color, controlled atmosphere storage, firmness, fruit quality, fruits, harvesting, hazelnuts, peroxidase, seeds, sensory properties, shelling, storage quality, storage time, taste
Unripe hazelnuts are used for fresh consumption due to their delicate taste, the tenderness of the kernel and the fact that they are easy to shell manually without having to use tools. This report focuses on the possibility of storing unripe, fresh hazelnuts (Corylus avellana L., cv. Tonda Gentile Romana) under modified atmospheres, with the aim of maintaining quality for a 12d storage period. Unripe hazelnuts were harvested manually, and the unshelled fruit was stored for 12d under 100±1kPa CO₂, 100±1kPa N₂ or air and at 4°C or 10°C. Parameters including color, respiration rate, firmness, moisture, peroxidase and polyphenoloxidase activities and sensory quality were analyzed. A modified atmosphere of 100±1kPa N₂ maintained the quality of the fresh fruit throughout the 12d storage period.