Effect of storage conditions after pre-cooling on quality of peanuts for boiling
2019
Kuroda, S. | Iijima, N. | Suzuki, K.
To establish distribution systems for peanuts for boiling, we investigated the effect on eating quality and mold growth of peanuts of storage temperature, humidity and packaging methods after pre-cooling. 1. No mold growth up to a visible mycelium on the peanut shell was confirmed up to 7 days after packaging when stored at 4 ℃. When stored at 25 ℃, mold growth was inhibited by the use of condensation-free packaging material or by delaying the harvest. 2. During the several days after packaging, under open respiratory conditions, such as in net packaging, the sucrose content is higher and eating quality is better than under restricted respiratory conditions such as modified-atmosphere packaging or low-temperature preservation. 3. Maintaining the moisture content of peanut seeds is important to maintain their eating quality, which suggests the suitability of packaging materials that prevent loss of moisture due to transpiration.
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