บทคัดย่องานวิจัย

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Storage of macadamia nut-in-shell.

Kowitz, T. J.; Mason, R. L.; Bowden, R. P.; Isaacs, A. R.;

Proceedings of the Australasian postharvest horticulture conference 'Science and technology for the fresh food revolution', Melbourne, Australia, 18-22 September, 1995. Year: 1996 Pages: 253-260 Ref: 13 ref.

1996

บทคัดย่อ

Storage of macadamia nut-in-shell.

Macadamia integrifolia cv. Keauhou nuts in their shells (NIS) were stored at 5, 25 or 40 deg C, with a moisture content of 15.0, 12.5, 10.0, 7.5 or 3.5%, for up to 12 months. Preliminary results showed that unacceptable levels of visible mould developed on NIS with 15.0 or 12.5% moisture following storage at 25 deg for periods greater than 1 or 2 months, respectively. Discoloration and the production of an off-flavour in the raw kernel occurred after 1 month's storage of NIS with a moisture content of 10.0% at 40 deg . The time taken to roast the raw kernel to the optimum colour (10.5 min in non-stored controls) was reduced in several treatments. The percentage of roasted kernel rejects increased with increased storage duration of NIS with a moisture content of 15.0 or 12.5% at 25 deg .