Quality Formation Characteristics of Ping’ou Hybrid Hazelnut (Corylus heterophylla×C.avellana) Kernels during Developmental Period

【Objective】 This paper aimed to investigate the quality forming regularity of Ping’ou hybrid hazelnut （Corylus heterophylla×C.avellana） kernels and discuss the nutritional quality characteristics of the kernel during growth and development stages to provide important theoretical foundation for production and cultivation management, timely harvesting and efficient utilization of hazelnut.【Method】Ping’ou hybrid hazelnut at different developmental stages was used to measure the water content in husk, shell and kernel, main nutrition substance content and important bioactivators, in kernels, including fat content, protein content, sugar content, fatty acid content, VC and VE content, total phenols and total flavonoids content, and then analyze the quality forming regularity of hazelnut during development phase further. 【Result】 At the early stage of development, the water content of kernels decreased rapidly from 88.6% to 38.2%; the content of crude fat, total protein and VE increased rapidly from 29.9 g·kg-1 FW,