Hasan KARAOSMANOĞLU

GİRESUN KALİTE ORGANİK VE KONVANSİYONEL TOMBUL FINDIKLARIN MEYVE KALİTESİ İLE GEOMETRİK VE RENK ÖZELLİKLERİNİN BELİRLENMESİ

Bu çalışma organik ve konvansiyonel yöntemlerle yetiştirilen Giresun Kalite Tombul fındık çeşidinin meyve, fiziksel ve renk özelliklerinin belirlenmesi ve karşılaştırılması amacıyla yapılmıştır. Bu amaçla fındıkların meyve ve içlerinin uzunluğu, genişliği, kalınlığı, şekil indeksi, büyüklüğü (Dg), yuvarlaklığı (Փ), yüzey alanı (S), hacmi (V), iç oranı ve beyazlama oranı gibi fiziksel özelliklerinin yanı sıra L*, a*, b*, hue, kroma gibi renk özellikleri incelenmiş ve renk skalası oluşturulmuştur. Çalışma sonuçlarına göre organik fındıkların randıman (organik: %55.68, konvansiyonel: %54.26) ve beyazlama oranlarının (organik: %96.00, konvansiyonel: %90.00) konvansiyonele kıyasla daha yüksek olması dışında diğer fiziksel özelliklerde farklılıklar istatistiksel olarak anlamlı bulunmamıştır. İç fındık ve unlarında üretim yöntemleri arasında renk özellikleri açısından farklılık görülmezken, organik fındıkların kabuklarının biraz daha parlak ve yoğun bir renge sahip olduğu görülmüştür. Sonuç olarak tüketici algısı ve market değeri üzerinde önemli etkisi olan meyve boyutları ve renk değerlerine, organik ve konvansiyonel üretim yöntemlerinin önemli bir etkisinin olmadığı ve organik üretilen fındığın incelenen özellikler açısından konvansiyonel üretime kıyasla kalite kaybı yaşamadığı sonucuna varılmıştır.

Anahtar Kelimeler:

Fındık, Fiziksel Özellikler, Organik Fındık, Organik Gıda, Giresun Kalite

DETERMINATION OF NUT QUALITY, GEOMETRIC AND COLOR CHARACTERISTICS OF GIRESUN QUALITY ORGANİC AND CONVENTIONAL TOMBUL HAZELNUTS

This study was carried out to determine and compare the nut, physical and color characteristics of Giresun Quality Tombul hazelnut cultivar grown by organic and conventional methods. For this purpose, besides the physical properties such as the length, width, thickness, shape index, geometric mean diameter (Dg), sphericity (Փ), surface area (S), volume (V), kernel percentage, bleaching rates of the fruit and kernels of hazelnuts, such as L*, a*, b*, hue, chroma, etc. color properties were examined and a color scale was created. According to the results of the study, there was no statistically significant difference in other physical properties apart from the fact that the kernel percentage (organic: %55.68, conventional: %54.26) and bleaching rates (organic: %96.00, conventional: %90.00) of organic hazelnuts were higher than those of conventional hazelnuts. While there was no difference in terms of color characteristics between the production methods of hazelnut kernels and flour, it was observed that the shells of organic hazelnuts had a slightly brighter and more intense color. As a result, it has been seen that organic and conventional production methods do not have a significant effect on nut sizes and color values, which have a significant effect on consumer perception and market value. It was concluded that organically produced hazelnuts did not experience quality loss compared to conventional production in terms of the examined properties.

Keywords:

Hazelnut, Physical Properties, Organic Hazelnut, Organic Food, Giresun Quality,

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