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Effects of Packaging Method and Grade Size on Storage Quality of Newly Harvested Peanuts
Author(s) -
PEARSON JACK L.,
SLAY WHIT O.
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.tb10763.x
Subject(s) - flavor , moisture , food science , modified atmosphere , chemistry , plastic bag , horticulture , shelf life , materials science , biology , composite material , organic chemistry
ABSTRACT Newly harvested and cured cv. Florunner jumbo (>8.33 mm dia), split (>6.75 mm dia) and no. 1 (<7.14, >6.35 mm dia) peanuts were packaged as shelled seed in plastic bags, CO 2 atmosphere; in burlap bags, and as farmers stock, bulk. After 1, 3 and 6 mo ambient storage, they were tested for moisture, color of raw seed‐coat and color and flavor of peanut butter. Packaging showed no effect on flavor, but seed size did. No. 1's showed a linear loss of flavor with time and generally had the highest moisture level and produced the darkest butter. After 6 mo, burlap‐bag storage yielded the darkest raw seed coats, while plastic bag‐CO 2 generally maintained the highest moisture level and produced the darkest butter.