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Cultivar, Processing, and Storage Effects on Pecan Kernel Color
Author(s) -
JR W. R. FORBUS,
SENTER S. D.,
WILSON RUEL L.
Publication year - 1983
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.1365-2621.1983.tb05051.x
Subject(s) - cultivar , horticulture , chlorine , biology , botany , chemistry , mathematics , organic chemistry
Pecan kernels of two cultivars (Cheyenne and Wichita) and two trial selections (61–6–67 and 49–1478) were evaluated for color differences before and after processing by three methods (chlorine soak, hot water, and steam) and during 15 wk storage at 21°C and 65% RH. Hunter color values varied significantly among cultivars before processing. Significant cultivar and treatment differences were observed after processing and during storage. Kernels of all cultivars subjected to hot water and steam treatments were darker and redder in color after processing and after all storage times than the control (untreated) kernels and those subjected to the chlorine soak method.