ShareEFFECTS OF INDUCED LOW-TEMPERATURE STRESS ON RAW PEANUTS.
Author(s) : SINGLETON J. A., PATTEE H. E.
Type of article: Article
Summary
PEANUTS WERE EXPOSED TO LOW TEMPERATURES: FROM 273 TO 267 K (0 TO -6 DEG C), BEFORE THEY WERE DRIED TO SIMULATE TEMPERATURE ABUSE. VISUAL EXAMINATION OF EXPOSED SAMPLES REVEALED A GLOSSY APPEARANCE AROUND THE EDGES AND ON THE CENTRAL SURFACE OF THE COTYLEDONS. A COMPARISON OF VOLATILE PROFILES FROM COOLED SAMPLES SHOWED INCREASED CONCENTRATIONS OF ACETALDEHYDE AND ETHANOL WITH DECREASED TEMPERATURES.
Details
- Original title: EFFECTS OF INDUCED LOW-TEMPERATURE STRESS ON RAW PEANUTS.
- Record ID : 1988-1910
- Languages: English
- Publication date: 1987
- Source: Source: J. Food Sci.
vol. 52; n. 1; 1987.01-02; 242-244; 2 fig.; 19 ref. - Document available for consultation in the library of the IIR headquarters only.
Indexing
- Themes: Seeds and plants
- Keywords: Peanut; Chilling
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