Effect of Temperature on the Quality of Vacuum Packed Pecans1

Abstract

Mahan. Desirable. Stuart, Delmas, and Schley pecan varieties were stored under vacuum for six months at - 18. 0. 10. and 21 C. Quality was evaluated by chemical and organoleptic panel tests. Rancidity, moisture content, flavour, colour, texture, and product acceptance of the pecan kernels were significantly deteriorated at high storage temperatures, 10 C and 21 C. This might have been due to accelerated chemical reactions.
Percentage of oil and texture of stored kernels had not been influenced by the different storage temperatures used in this study. This was, probably due to the relatively short period of storage under vacuum.