MATURITY AND STORAGE AFFECT FREEZE DAMAGE IN PEANUTS

被引：4

作者：

SINGLETON, JA ^{[1
]}

PATTEE, HE ^{[1
]}

机构：

[1] N CAROLINA STATE UNIV,DEPT BIOL & AGR ENGN,RALEIGH,NC 27695

来源：

JOURNAL OF FOOD SCIENCE | 1992年 / 57卷 / 06期

关键词：

FREEZE DAMAGE; PEANUTS; MATURITY; STORAGE; CONDUCTIVITY;

D O I：

10.1111/j.1365-2621.1992.tb06864.x

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

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 1 0 hr at - 4-degrees-C. Conductivity of water extracts from freeze damaged peanuts generally decreased with maturity as did the amount of potassium found in the leachates. 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.

引用

页码：1382 / &

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