Study of the phytochemical and morphological characteristics of different hazelnut cultivars (Corylus avellana L.)

Document Type : Original Article

Authors

1 Assistant Professor, Department of Plant Sciences and Medicinal Plants, Faculty of Meshgin Shahr Agriculture, University of Mohaghegh Ardabili, Ardabil, Iran.

2 PhD. in Food Science and Technology, Faculty of Agriculture, University of Tabriz,, Tabriz, Iran.

3 Associate Professor, Department of Plant Sciences and Medicinal Plants, Faculty of Meshgin Shahr Agriculture, University of Mohaghegh Ardabili, Ardabil, Iran

10.30466/rip.2025.56464.1355

Abstract

This study was conducted to investigate the phytochemical and morphological characteristics of four hazelnut cultivars, including Segorbe, Fertile, Tonda di Giffoni, and Negret. The phytochemical characteristics of hazelnut essential oils were analyzed using gas chromatography–mass spectrometry (GC–MS). The morphological traits evaluated included dry fruit weight, fruit length, fruit width, and kernel weight. The data were analyzed using a randomized complete block design with three replications. Pearson’s correlation analysis was also performed to determine the relationships among the measured traits. Significant differences were observed among the cultivars for all morphological traits. The results showed that the Negret cultivar had the highest dry fruit weight, with a mean of 2.277 g. The Segorbe cultivar exhibited the greatest fruit length (20.107 mm), the highest kernel weight (1.012 g), and the greatest fruit width (19.254 mm). Dry fruit weight showed significant correlations with fruit length, fruit width, and kernel weight. Fruit length was not significantly correlated with kernel weight but showed a significant correlation with fruit width. The major constituents of hazelnut essential oils were aldehydes, ketones, and alcohols. The major compounds identified in the essential oil of the Segorbe cultivar were neo-intermedeol, beta-eudesmol, and alpha-eudesmol. In the Fertile cultivar, the identified compounds included oxabicyclo[4.1.0]heptan-2-one, 6-methyl-3-(1-methylethyl)-7, piperitone oxide, and 1,8-cineole. The major compounds present in the essential oil of the Tonda di Giffoni cultivar were octanal, nonanal, cis-dihydrocarvone, and trans-dihydrocarvone, whereas the compounds identified in the Negret cultivar included dihydrocarvone, myrcene, and nonanal.

Keywords

References

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Research in Pomology
Volume 10, Issue 2
March 2026
Pages 153-162

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