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QUALITY CHARACTERISTICS OF HIGH-MOISTURE PECANS STORED AT REFRIGERATION TEMPERATURES.

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

Type of article: Article

Summary

PECAN NUTS (CARYA ILLIOENSIS) IN THE EARLY STAGES OF MATURITY CONTAIN A HIGH PROPORTION OF SAP MOINTURE WHEREAS FULLY MATURE NUTS MAY CONTAIN HIGHER PROPORTIONS OF SUPERFICIAL OR IMBIBED MOISTURE WHICH ORIGINATED FROM SOURCES OTHER THAN THE TREE. THIS STUDY WAS CONDUCTED TO DETERMINE THE EFFECT OF TYPE AND LEVEL OF MOISTURE ON STABILITY AND QUALITY CHARACTERISTICS OF IN-SHELL PECAN NUTS STORED AT 255, 266.5 AND 273 K (-18, -6.5 AND 0 C) (60-68% RELATIVE HUMIDITY) IN KRAFT PAPER AND PLASTIC BAGS FOR PERIODS OF 6, 12 AND 24 WK. FREEZE DAMAGE, DISCOLORATION, AND TOUGHENING WHERE OBSERVED IN STORED PECANS WHICH HAD BEEN COLLECTE DEARLY IN THE HARVEST SEASON. QUALITY DETERIORATION WAS MOST SEVERE IN SAMPLES STORED IN PLASTIC BAGS AT 255 K. PROGRESSIVE DARKENING OF SEED COAT COLOR WAS CORRELATED WITH LATE HARVESTING DATES AND WAS ENHANCED DURING STORAGE BY RETARDING THE RATE OF EQUILIBRATION OF KERNAL MOISTURE WITH ATMOSPHERIC FERENCES IN QUALITY ASSOCIATED WITH KERNEL MOISTURE, STORAGE TEMPERATURE, STORAGE TIME, AND TYPE OF PACKAGING. SCORES FOR APPEARANCE, COLOR, AROMA, TEXTURE, AND FLAVOR OF KERNELS WERE ADVERSELY AFFECTED BY HIGH SAP MOISTURE. PRACTICALLY THE SAP MOISTURE CONTENT OF PECAN KERNELS SHOULD BE REDUCED TO 10% OR LESS BEFORE SUBJECTING TO REFRIGERATED STORAGE.

Details

  • Original title: QUALITY CHARACTERISTICS OF HIGH-MOISTURE PECANS STORED AT REFRIGERATION TEMPERATURES.
  • Record ID : 1981-0103
  • Languages: English
  • Publication date: 1980/03/04
  • Source: Source: J. Food Sci.
    vol. 45; n. 2; 255-258; 261; 1 fig.; 4 tabl.; ref.
  • Document available for consultation in the library of the IIR headquarters only.

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