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Influence of cold-storage conditions on the quality of unshelled walnuts.

Author(s) : LÓPEZ GÓMEZ A., PIQUE M. T., ROMERO A., ALETA N.

Type of article: Article, IJR article

Summary

In the paper the influence of cold-storage conditions on unshelled walnut quality is studied. Quarterly, over a period of one year, the evolution of different walnut quality parameters bas been analysed (kernel and whole walnut water content, faulty fruit presence, kernel colour, oil-free acidity, oxidative stability of the oil and fatty acide composition), in walnuts stored under two relative humidity conditions (40 and 60%) and three temperatures (3, 7 and 10 deg C). The assays have been repeated for two consecutive years. It was observed that the whole walnut quality was maintained, for a period of at least 12 months, at 10 deg C and relative humidity conditions of 60%. With walnuts, cold storage at 40% relative humidity does not improve the final quality of the product, and causes a significant weight loss of dehydration. The tendency of the walnut kernel to darken depends on the variety and harvest or year.

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Pages: 544-549

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Details

  • Original title: Influence of cold-storage conditions on the quality of unshelled walnuts.
  • Record ID : 1997-2222
  • Languages: English
  • Source: International Journal of Refrigeration - Revue Internationale du Froid - vol. 18 - n. 8
  • Publication date: 1995/11

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