Co-Authors:
PASTER, N., Department of Stored Products, Department of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
GAGEL, S., Department of Stored Products, Department of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
MENASHEROV, M., Department of Stored Products, Department of Food Technology, Agricultural Research Organization, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Abstract:
Pecan nuts stored in their husks may be subjected to rapid mould deterioration. A study was designed to determine quality characteristics of pecan stored for 7 days before shelling. In addition, the moisture absorption of dry pecans and the increase in mould population of three varieties (Delmas, Moneymaker and Choctaw) stored under controlled conditions of 26 ± 1°C and 85% RH were investigated. When pecan nuts with husks were stored for 7 days in metal bins soon after harvesting, temperatures inside the bulk rose from 24 to 33°C. However, no notable increase in free fatty acids or in peroxide value of the nutmeals was recorded. The moisture content of pecan meat influenced fungal infestation: e.g. the moisture content of variety Moneymaker increased rapidly during storage and the final fungal count on this variety was relatively higher than other varieties. The increase in both parameters in Delmas was slower and a smaller fungal population was recorded at the end of the trial. Copyright © 1987, Wiley Blackwell. All rights reserved
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