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Maturity and Storage Affect Freeze Damage in Peanuts
Author(s) -
SINGLETON J. A.,
PATTEE H. E.
Publication year - 1992
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.1365-2621.1992.tb06864.x
Subject(s) - maturity (psychological) , acetaldehyde , chemistry , potassium , food science , ethanol , biochemistry , psychology , developmental psychology , organic chemistry
Maturity and length of storage times were studied as factors influencing chemical properties of peanuts harvested at six different dates and artificially freeze damaged for 10 hr at −4°C. Conductivity of water extracts from freeze damaged peanuts generally decreased with maturity as did the amount of potassium found in the leachatcs. Two freeze‐damage products, acetaldehyde and ethanol, decreased with maturity, indicating that maturity affected the extent of freeze damage. Acetaldehyde and ethanol concentrations also decreased during storage of freeze‐damaged peanuts.