Variety traits

Oil Content — Walnut

Juglans regia L.

Oil content reflects the fatty oil concentration in the walnut kernel and is a key indicator of fruit quality, determining its nutritional value and storage life.

In the reference 5 varieties crop Persian walnut, where this is mentioned in the description.

The oil content in walnut kernels typically varies in the range of 65–70%, although individual values may range from 59.4% to 71.5%. High oil content values are a target criterion in breeding programs aimed at improving product quality, along with the evaluation of yield, precocity, and kernel weight.

The value of the fruit is determined not only by the amount of fat but also by the balance of fatty acids, in particular by the high content of linoleic, oleic, and linolenic acids. At the same time, high oil content makes the kernel sensitive to oxidation processes during storage, which requires special attention to temperature regimes and packaging conditions to prevent rancidity.

General information about the subject — on the page Oil content.

Sources8

Varieties of Persian walnut mentioned in the description

Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.