Influence of cold-storage conditions on the quality of unshelled walnuts

被引：56

作者：

Lopez, A ^{[1
]}

Pique, MT ^{[1
]}

Romero, A ^{[1
]}

Aleta, N ^{[1
]}

机构：

[1] IRTA,CTR MAS BOVE,DEPT ARBORICULTURA MEDITERRANIA,E-43202 REUS,TARRAGONA,SPAIN

来源：

INTERNATIONAL JOURNAL OF REFRIGERATION-REVUE INTERNATIONALE DU FROID | 1995年 / 18卷 / 08期

关键词：

D O I：

10.1016/0140-7007(96)81781-6

中图分类号：

O414.1 [热力学];

学科分类号：

摘要：

In this work the influence of cold-storage conditions on unshelled walnut quality is studied. Quarterly, over a period of one year, the evolution of different walnut quality parameters has been analysed (kernel and whole walnut water content, faulty fruit presence, kernel colour, oil-free acidity, oxidative stability of the oil and fatty acids composition), in walnuts stored under two relative humidity conditions (40% and 60%) and three temperatures (3 degrees C, 7 degrees C and 10 degrees C). The assays have been repeated for two consecutive years. It was observed that the whole walnut quality was maintained, for a period of at least 12 months, at 10 degrees C and relative humidity conditions of 60%. With walnuts, cold storage at 40% relative humidity does not improve the final quality of the product, and causes a significant weight loss of dehydration. The tendency of the walnut kernel to darken depends on the variety and harvest or year.

引用

页码：544 / 549

页数：6

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