Effects of gamma irradiation treatments and storage durations on fatty acid composition of natural hazelnut kernels

In this study, vacuum packed natural hazelnut kernels were subjected to gamma irradiation treatments at 0.5, 1 and 1.5 kGy doses. Irradiated and non-irradiated hazelnut kernels were stored at 20°C temperature and 55-60% relative humidity for 18 months. Fatty acid composition of samples was assessed right after irradiation and at 3, 6, 9, 12, 15 and 18th month of storage duration. Results revealed that irradiation doses did not significantly influence fatty acid composition of hazelnut kernels (p>0.05), but storage durations significantly influenced fatty acid composition (p<0.05).