Table 1.

Biometric parameters (mean ± SD, n = 15) of the studied raw, boiled and roasted chestnut cultivars

	Length (cm)	Width (cm)	Thickness (cm)	Sphericity	Roundness	Fruit mass (g)				Dry mass (g/100 g edible part)
Cultivar			Raw			Raw	Boiled	Roasted	Raw	Boiled	Roasted	P (T)
Boaventura	3.34 ± 0.18 b	3.28 ± 0.34 d	2.20 ± 0.36 d	86.31 ± 5.04 e	0.82 ± 0.06 d	18.67 ± 3.5 f	18.81 ± 3.2 d	15.32 ± 3.2 f	49.39 ± 0.03 cd B	53.77 ± 0.04 a C	44.42 ± 0.06 e A	0.0001
Côta	3.79 ± 0.10 c	3.21 ± 0.29 d	1.94 ± 0.21 c	75.99 ± 3.70 b	0.69 ± 0.05 b	13.04 ± 1.5 cd	13.07 ± 1.0 b	10.06 ± 2.5 bcd	49.27 ± 0.07 cd B	55.87 ± 0.10 a C	44.75 ± 0.01 f A	0.0001
Lada	2.93 ± 0.17 a	2.91 ± 0.24 c	1.64 ± 0.22 a	82.05 ± 5.34 d	0.78 ± 0.07 c	12.51 ± 2.6 bc	12.65 ± 2.5 b	10.61 ± 1.8 cde	39.97 ± 0.07 a B	48.98 ± 0.06 a C	38.03 ± 0.04 a A	0.0001
Lamela	3.26 ± 0.21 b	2.86 ± 0.27 bc	1.82 ± 0.29 bc	78.67 ± 4.72 bc	0.72 ± 0.06 b	16.54 ± 4.0 ef	16.91 ± 3.9 cd	11.92 ± 2.4 de	45.99 ± 0.10 bc B	54.94 ± 0.10 a C	42.81 ± 0.01 c A	0.0001
Longal	3.38 ± 0.18 b	2.72 ± 0.20 b	1.61 ± 0.28 a	72.52 ± 3.74 a	0.64 ± 0.04 a	10.51 ± 2.7 ab	12.46 ± 1.8 b	8.69 ± 1.3 abc	43.98 ± 0.07 ab B	55.67 ± 0.00 a C	40.45 ± 0.02 b A	0.0001
Martaínha	3.35 ± 0.19 b	3.40 ± 0.28 e	2.35 ± 0.27 d	89.26 ± 4.93 f	0.86 ± 0.06 e	14.99 ± 2.4 de	15.75 ± 2.3 c	8.50 ± 2.3 ab	49.97 ± 0.21 cd B	56.72 ± 0.05 a C	46.79 ± 0.04 g A	0.0001
Trigueira	2.94 ± 0.12 a	2.54 ± .15 a	1.69 ± 0.22 ab	79.01 ± 4.17 c	0.72 ± 0.05 b	9.01 ± 1.3 a	9.48 ± 1.4 a	7.76 ± 2.0 a	51.27 ± 0.13 d A	49.27 ± 0.13 a A	43.44 ± 0.04 d A	0.7012
P(C)	0.0001	0.0001	0.0001	0.0001	0.0001	0.0001	0.0001	0.0001	0.0068	0.1841	0.0001

Means within a column followed by the same letter and means within row followed by the same capital letter are not significantly different at P < 0.05, according to the Duncan multiple range test