Interaction of oxygen and moisture content on ‘Barton’ and ‘Jackson’ pecan storage
Flavio Roberto Thewes, Vanderlei Both, Fabio Rodrigo Thewes, Auri Brackmann, Erani Eliseu Schultz, Magno Roberto Pasquetti Berghetti, Francis Junior Soldateli, Lucas Mallmann Wendt, Airton Führ, Roger Wagner and Stephanie Reis Ribeiro
Postharvest Biology and Technology, Volume 179, September 2021, 111584
2021
บทคัดย่อ
The effects of the nut moisture content (MC) and storage conditions on the physicochemical quality and volatile compound (VC) profile after storage of pecan nuts are still poorly understood. Therefore, the present study aimed to evaluate the effects of MC (6 and 4 %) and the interaction with atmospheric conditions (20.9โ€ฏkPa) and low O2 partial pressure (2โ€ฏkPa O2) on ‘Barton’ and ‘Jackson’ pecan storage. Color parameters, internal browning (IB) incidence and severity, respiration rate, acidity, peroxide value (PV), and VC profile after 8 and 12 months of storage at 20โ€ฏ°C were evaluated. ‘Barton’ and ‘Jackson’ pecans stored with 6 % MCโ€ฏ+โ€ฏ2โ€ฏkPa O2 presented the highest hue and luminosity (L) values, i.e. lighter color, after 8 and 12 months of storage. However, ‘Barton’ and ‘Jackson’ pecans stored with 6 % MCโ€ฏ+โ€ฏ20.9โ€ฏkPa O2 had the highest IB incidence and severity and respiration rate. After 8 months, pecans stored with 4 % MCโ€ฏ+โ€ฏ20.9โ€ฏkPa O2 had lower acidity and PV in both cultivars, compared with the pecans stored under 6 % MCโ€ฏ+โ€ฏ20.9โ€ฏkPa O2. The lower O2 in ‘Barton’ pecans stored with 6 % MC decreased PV, which was also the case for ‘Jackson’ nuts stored at 4 % MC. Regardless of the MC, pecans stored under 2โ€ฏkPa O2 had the lowest hexanal and hexanol contents in both cultivars. Our findings suggest that it is necessary to choose between reducing MC or kPa O2 when aiming to maintain the quality of ‘Barton’ and ‘Jackson’ pecans stored under ambient temperature conditions (20โ€ฏ°C).