Effects of packaging method and grade size on storage quality of newly harvested peanuts
1983
Pearson, Jack L. | Slay, Whit O.
Newly-harvested and dried peanuts were periodically evaluated using several quality tests to assess relationships among peanut grade size, packaging methods, and storage times. The peanuts were packaged as shelled seed in plastic bags in a CO2 atmosphere, in burlap bags, and as farmers' stock, bulk, for 1, 3, and 6 months at ambient storage conditions. Samples were analyzed for moisture, raw seed-coat color, and flavor of peanut butter product. Packaging method had no effect on flavor, but peanut grade size did: 6.35-7.14 mm diameter peanuts had a linear flavor loss with storage time, usually had the highest moisture content, and produced the darkest peanut butter relative to jumbo (greater than 8.33 mm diameter) and split peanuts (greater than 6.75 mm diameter). Burlap bag storage had the darkest raw seed coats after 6 months storage, while peanuts stored in plastic bags under CO2 had the highest moisture content and produced the darkest peanut butter. (wz)
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