Altitude effects on fruit morphology and flour composition of two chestnut cultivars

Environmental conditions may significantly affect both the chemical composition and the morphologicalparameters of chestnuts. The aim of this work was the evaluation of altitude effects on flour chemicalcomposition and on fruit morphological parameters of different chestnut cultivars (Luetta e Leccardina),grown at two different altitude levels (700 and 1000 m.a.s.l.). In particular, crude protein, crude fat, aminoacid and essential fatty acid content were determined on flours. The two genotypes were also studiedfrom a morphological standpoint, by a biometric and descriptive evaluation of fruits at the differentaltitudes. Compositional and morphological data were statistically evaluated by ANOVA. The altitudeinfluence on chestnut fruit and flour was ascertained; besides significant differences between the twocultivars, equally significant were the differences within each cultivar when plants grown at differentaltitudes were compared.