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FACTORS INFLUENCING FUNGAL QUALITY OF PECANS STORED AT REFRIGERATION TEMPERATURES.

Author(s) : BEUCHAT L. R., HEATON E. K.

Type of article: Article

Summary

EXPERIMENTS DESIGNED TO SIMULATE CONDITION OF COMMERCIAL PRACTICE WERE CARRIED OUT TO DETERMINE THE EFFECTS OF SAP MOISTURE AND SUPERFICIAL OR IMBIBED MOISTURE, ON SURVIVAL OF FUNGI ON STORED PECANS (CARYA ILLIOENSIS). A SECOND OBJECTIVE WAS TO DETERMINE THE EFFECT OF TEMPERATURE OF STORAGE ON THE RATE OF EQUILIBRATION OF MOISTURE IN PECANS. IN-SHELL PECANS WERE STORED IN KRAFT PAPER AND PLASTIC BAGS AT 255, 266.5 AND 273 K (-18, -6.5 AND 0 C) FOR 6, 12, AND 24 WK. PECAN KERNELS WITH LOW SAP AND LOW SUPERFICIAL MOISTURE AT THE TIME OF HARVEST ARE LESS LIKELY TO SUPPORT FUNGAL GROWTH THAN ARE KERNELS WITH HIGH SAP MOISTURE. FUNGI ARE CAPABLE OF GROWING ON PECANS AT 273 K AND TO A LESS EXTENT AT 266.5 K AFTER PROLONGED STORAGE. RAPID REDUCTION OF MOISTURE CONTENT ACCOMPANIED BY VENTILATION IN CHAMBERS WITH AIR HAVING RELATIVE HUMIDITIES IN THE RANGE 60-68% IS MOST DESIRABLE.

Details

  • Original title: FACTORS INFLUENCING FUNGAL QUALITY OF PECANS STORED AT REFRIGERATION TEMPERATURES.
  • Record ID : 1981-0102
  • Languages: English
  • Publication date: 1980/03
  • Source: Source: J. Food Sci.
    vol. 45; n. 2; 251-254; 7 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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