Premium
Studies in the cold storage of peanuts
Author(s) -
Mathur P. B.,
Prasad M.,
Singh K. Kirpal
Publication year - 1956
Publication title -
journal of the science of food and agriculture
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.782
H-Index - 142
eISSN - 1097-0010
pISSN - 0022-5142
DOI - 10.1002/jsfa.2740070509
Subject(s) - germination , chemistry , moisture , food science , cold storage , fatty acid , horticulture , water content , relative humidity , peroxide value , peroxide , degree (music) , botany , biology , biochemistry , organic chemistry , meteorology , physics , geotechnical engineering , acoustics , engineering
Shelled and unshelled peanuts packed in small gunny bags were stored at four temperature ranges, viz., 32–35° F, 42–45° F, 52–55° F and room temperature (71–92° F) for 9 months. The relative humidities ranged between 85% to 90% in the cold‐storage chambers and 50–82% at the room temperature. A parallelism was observed between the changes during storage in the moisture contents of the kernels and the acid values of the extracted oils and to a less degree, the changes in peroxide values. So far as germination capacities are concerned, shelled nuts should be stored at 32–35° F and unshelled ones at room temperatures (71–92° F). A free fatty acid content exceeding 1% was found to be associated with seeds of low germination capacity.