Articles
STUDIES ON THE STORAGE OF SHELLED AND IN-SHELL ALMONDS
Article number
373_37
Pages
259 – 264
Language
Abstract
The results concerning the lipid oxidation status obtained in various storage trials are summarized and compared.
For the storage trials of in-shell, shelled and peeled almonds, the parameters taken into consideration were the packaging materials and/or the storage temperature.
For the storage trials of in-shell, shelled and peeled almonds, the parameters taken into consideration were the packaging materials and/or the storage temperature.
The experiments on in-shell almonds confirmed that the shell is a good barrier to oxygen; the experiments on Ferraduel and Supernova cvs showed that peeled kernels can be stored at 4°C for more than one year if they are packed into a high barrier material; using a low barrier packaging, a one year storage could only be achieved when a cultivar with a high content of natural antioxidant (tocopherols) is used.
Publication
Authors
A. Rizzolo, E. Senesi, C. Colombo
Keywords
lipid oxidation, packaging, Ferragnes, Ferraduel, Supernova, Tuono
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