Abstract
This research was conducted to investigate some quality parameters of nuts of walnut (<em>Juglans regia </em>L.) ‘Chandler’ grown at different altitudes. Studies were conducted in Eşme Town, Uşak Province, in three different villages situated at an average altitude of 650 m, 800 m, and 900 m. Studies were conducted in Karaahmetli, Takmak, and Yeşilkavak villages in the 2012–2013 production year and orchards with similar soil and topography characteristics were selected. Plant protection, plant production, and other cultivation practices in the sampled orchards were also noted and orchards with the same attributes were selected. During the harvesting period, regular measurements were taken to determine correct time for harvesting. Nuts were hand-harvested when the color of the membrane separating the kernel and outer parts turned brown. A total of 35–40 nuts were randomly selected and harvested from the three orchards and 15 of those were randomly selected for further analysis. Nut weight, internal (kernel) weight, shell thickness, kernel color, dry matter, moisture, ash, protein, oil, mineral matter, and free fatty acid composition were determined. Results showed that the site altitude significantly influences walnut’s quality and it is highly important to consider the site altitude as a factor before planting new orchards. Results showed that nut height, nut width, nut length, nut weight, kernel weight, shell thickness, oil content, phosphorus content, magnesium content, oleic acid, and linolenic acid increase with an increase in altitude. On the other hand, kernel ratio, total nitrogen, and protein content were found to decrease with increasing site altitude.
Highlights
Walnut (Juglans regia L.) is an ancient nut originating in Central Asia (Fjellstrom & Parfitt, 1994)
The results showed that the nut length, nut width, and nut height varied from 39.73 mm to 43.70 mm, from 30.56 mm to 33.48 mm, and from 31.92 mm to 34.96 mm, respectively, for the different altitudes (Table 1)
It was concluded from the results that the nut height, nut width, and nut length increased with the increasing altitude
Summary
Walnut (Juglans regia L.) is an ancient nut originating in Central Asia (Fjellstrom & Parfitt, 1994). Nuts are known to be among the oldest food sources for human beings and for animals (Woodroof, 1967). Walnut had the second place after almonds in the group of nuts until 2013, and took the first place in total production. The top five largest producers in 2017, in descending order of total production, were China, the USA, Iran, Turkey, and Mexico (Food and Agriculture Organization, 2019). Walnuts have a long history of cultivation throughout the world and are adapted to different climates (McGranahan & Leslie, 1990). Walnuts are rich in calories (654 kcal 100 g−1), proteins (15.2 g 100 g−1), lipids (65.2 g 100 g−1), carbohydrates (13.7 g 100 g−1)
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