TY - JOUR AU - Turan, Ali AU - İslam, Ali PY - 2019/11/22 Y2 - 2024/03/29 TI - Postharvest Differences between Conventional and Artificial Drying of Hazelnut JF - Turkish Journal of Agriculture - Food Science and Technology JA - Turkish JAF Sci.Tech. VL - 7 IS - 11 SE - Research Paper DO - 10.24925/turjaf.v7i11.1766-1772.2481 UR - https://www.agrifoodscience.com/index.php/TURJAF/article/view/2481 SP - 1766-1772 AB - This study aimed to detect the fatty acid profile and oxidative stability traits of hazelnuts dried using three different methods: artificial drying (AR), concrete ground (CN), and grass ground (GS) during 12 months of storage (2013–2014) at 20–25°C and 70–90% relative humidity. As expected, monounsaturated fatty acids (MUFA) were the main fatty acid group (81.75–83.59%) followed by polyunsaturated fatty acids (10.20–11.48%) and saturated fatty acids (5.38–6.96%). Samples dried in AR had more MUFA (83.59%) than sun-dried (CN and GS) samples. Following the drying process, the lowest peroxide value (PV) and the highest ratio of oleic-to-linoleic acid (8.27%) were recorded in samples dried in AR. At the end of storage, the PV was lower in samples dried in AR than on CN and GS methods. The results of this research showed that the AR method is the best for drying hazelnut. This research, therefore, recommends the AR method for drying hazelnuts on a commercial scale. ER -