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QUALITY CHARACTERISTICS OF HIGH‐MOISTURE PECANS STORED AT REFRIGERATION TEMPERATURES
Author(s) -
HEATON E. K.,
BEUCHAT L. R.
Publication year - 1980
Publication title -
journal of food science
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.772
H-Index - 150
eISSN - 1750-3841
pISSN - 0022-1147
DOI - 10.1111/j.1365-2621.1980.tb02589.x
Subject(s) - moisture , relative humidity , water content , aroma , chemistry , food science , flavor , horticulture , environmental science , biology , meteorology , physics , organic chemistry , engineering , geotechnical engineering
Pecan nuts ( Carya illioensis ) in the early stages of maturity contain a high proportion of sap moisture whereas fully mature nuts may contain higher proportions of superficial or imbibed moisture which originates from sources other than the tree. This study was conducted to determine the effects of type and level of moisture on stability and quality characteristics of in‐shell pecan nuts stored at −18, −6.5, and 0°C (60–68s relative humidity) in Kraft paper and plastic bags for periods of 6, 12, and 24 wk. Freeze damage, discoloration, and toughening were observed in stored pecans which had been collected early in the harvest season. Quality deterioration was most severe in samples stored in plastic bags at −18°C. Progressive darkening of seed coat color (Gardner color values) was correlated with late harvesting dates and was enhanced during storage by retarding the rate of equilibration of kernal moisture with atmospheric relative humidity. Panel scores indicated significant differences 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. To assure overall retention of sensory qualities, sap moisture content of pecan kernels should be reduced to 10% or less before subjecting to refrigerated storage.