Texture properties, crude fat, fatty acid profiles, total soluble solids, and total polyphenols for 21 pecan varieties and the effects of the harvest year

Research on pecan kernel texture and physiochemical properties is lacking, especially across various varieties and harvest years. This study investigated the kernel texture, crude fat, fatty acids, total soluble solids, and total polyphenols in 29 samples (21 varieties; eight from both of the two harvest years). The texture parameters measured were hardness (20.84–41.88 N), toughness (20.24–123.96 N·mm), slope (5.90–23.40 N/mm), fracturability (12.29–32.06 N), and break (1.76–5.66 mm). The crude fat was 68.26–77.43%. C18 fatty acids were >90% of the total, followed by C16 fatty acids. C18:1 ω9 (oleic acid), C18:2 ω6 (linoleic acid), and C18:3 ω3 (α-linolenic acid) were detected in minimal quantities. The total soluble solids were 4.17–7.39%, and the total polyphenols were 12.67–67.29 mg of gallic acid equiv/g of whole kernel for the 29 samples. Notable variety differences were observed in all measurements. Two-way ANOVA for the eight varieties showed significant variety and harvest year effects, with variety having the dominant impact on composition. This study could improve pecan variety selection and boost market value.