Effect of Storage Period on the Quality of Pecan Kernels Kept under Vacuum

Abstract

Vacuum packed kernels of Mahan, Desirable, Stuart, Delmas, and Schley, pecan varieites, were stored at —18, 0, 10, and 21 °C for six and thirteen months. Quality was evaluated by chemical, physical, and organoleptic panel tests. Prolonging the storage period from 6 to 13 months had significantly increased rancidity and reduced moisture and oil content of the kernels. Texture was unaffected, but flavor, color, and product acceptance had deteriorated after 13 months of storage. The subjection of kernels stored for 13 months to room temperature had significantly enhanced the development of rancidity within a period of 15 days. No impacts of the different storage temperatures could be found, as to their effects on the subsequent shelf-life of kernels.