Influence of cultivar on quality parameters of pecans produced in Southern Brazil

•Kernel evaluation of 26 pecan cultivars.•Cultivar 'Melhorada' exhibited a high acidity index.•Cultivar 'Caddo' stands out for its lighter and golden coloration.•Cultivar 'Chickasaw' has high levels of polyunsaturated fatty acids and γ-tocopherol. Pecan nut is a good source of natural antioxidants and bioactive compounds. Among other factors, genotypes can greatly influence both antioxidants and bioactive compounds. Thus, the objective of this study was to evaluate the influence of cultivars on the physicochemical composition of pecan nuts [Carya illinoinensis (Wangenh.) K. Koch] produced in the South of Brazil. Twenty- six cultivars of pecan nuts, grown in the same location, were analyzed for kernel length and diameter, peroxide index, acidity value, color, fatty acid profile, and tocopherols. The findings revealed a substantial effect of cultivar type on the physicochemical attributes of pecan nuts. Several cultivars stood out in distinct aspects, such as the 'Caddo', showcasing a lighter and golden hue, and the 'Melhorada', exhibiting greater size and mass. Multivariate analysis facilitated the differentiation among cultivars, providing valuable insights into their composition and stability. Some cultivars showed heightened oxidation parameters, while others demonstrated lower acidity and peroxide values. Elevated levels of monounsaturated fatty acids were observed in the 'Elliot' (55.57 %) and ‘Desirable’ (53.54 %) cultivars, whereas the 'Chickasaw' distinguished itself with a high content of polyunsaturated fatty acids (41.95 %) and the antioxidant γ-tocopherol (717.96 mg/100 g). Since there is limited information available on the composition of pecan nuts produced in the South of Brazil, the information provided here will be valuable for a better understanding of the potential of different cultivars. [Display omitted]