Relation between types of packaging and lipid oxidation in walnut (Carya cathayensis Sarg.)
Walnuts were packaged in LDPE film with or without vacuum, LDPE film with aluminum foil and with or without vacuum, and then stored at room temperature (25-28°C) with about 65% RH for 6 months. The iodide value, acid value, peroxide value and p-Anisidine value of the oil extracted from the walnuts were determined every month. Different packaging had a significant effect on the quality of the walnuts (P<0.05). After 6 months storage, all samples had an increased acid value, peroxide value and p-Anisidine value when compared to the values for oil extracted from the freshly extracted walnut. The iodide value of the samples decreased during 6 months storage. Optimum packaging was LDPE film with aluminum foil and with vacuumed.