Effect of drying methods on the sensory attributes of hazelnut cultivars in different sizes throughout the storage

The main aim of this study was to evaluate the effect nut sizes and drying methods on sensory attributes hazelnut cultivars (Corylus avellana L. cvs. Çakıldak, Palaz Tombul) during storage. Shelled were dried under sun, shadow at room conditions cold 2 °C 7 stored 20±5 80±5 % relative humidity. Evaluation carried out quarterly (harvest, 3, 6, 9 months). In Çakıldak cultivar (in 16 mm size), odor cold-dried hazelnuts 2°C higher than other in last two measurements. It observed that shadow-dried 7°C cold, had lower rancidity. No significant cultivars' flavor, firmness color. As a result, it is revealed have an rancidity kernels