Cultivation
Corylus avellana L.
Freezing hazelnut kernels is used to prevent fat oxidation and extend their shelf life. The low moisture content in the nuts prevents structural damage at sub-zero temperatures.
In the reference 18 varieties crop Common hazel, where this is mentioned in the description.
The suitability of hazelnuts for freezing is determined by the need to maintain the quality of kernels containing between 20 and 50 percent fat. The use of sub-zero temperatures, specifically -18 degrees Celsius, allows for the effective prevention of product rancidity and preserves its properties for up to two years.
Unlike succulent crops, hazelnut kernels have an extremely low moisture level, ranging from 2 to 6 percent. This property prevents the destruction of cell membranes by ice crystals; therefore, freezing does not affect the structure or commercial appearance of the nuts when proper defrosting procedures are followed.
General information about the subject — on the page Suitability for freezing.
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.
Corylus avellana L. · Common hazel
Marno Liudmyla Ivanivna, Mazur IEvhenii Mykolaiovych, Opalko Anatolii Ivanovych, Tarasenko Halyna Anatoliivna, Balabak Oleksandr Anatoliiovych, Kosenko Ivan Semenovych,
Corylus avellana L. · Common hazel