Texture and Crude Fat Contents of 29 Select Pecan Cultivars

Yusufali, Zahra
Liu, Xuejun
Du, Xiaofen
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Pecan (carya illinoinensis) is one of the most important nut crops. Kernel texture, a physical property related to lipid contents, is highly relevant to consumer preference. This study investigates the texture and crude fat contents of 29 pecan kernels harvested in 2019 and 2020. Texture was analyzed using Shimadzu EZ-Texture Analyzer. Hardness force was measured with cuts performed in the middle of kernel halves. Crude fat was quantified with Soxhlet extraction method. Crude fat ranged 68.6 – 78.1 %, while hardness ranged 12.5 - 44.2 N for 29 samples. Both hardness and crude fat contents showed significant difference (p<0.05) across samples. The Pearson Correlation between crude fat and hardness for cultivars harvested in 2019 was significant (p<0.05) with a positive correlation (r = .295). No significant correlation was observed with the 2020 harvest. Knowledge gained in this study can further insights for the pecan agriculture industry.

Presented at the 2021 Student Creative Arts and Research Symposium

Creative Arts and Research Symposium
Creative Arts and Research Symposium