Kowitz, T.J. and Mason, R.L. and Bowden, R.P. and Isaacs, A.R. (1996) Storage of Macadamia Nut-In-Shell. Australian Macadamia Society News Bulletin March 1996 . pp. 61-67.
The effect of moisture content and storage temperature on the high quality storage life on macadamia nut-in-shell (NIS), and the subsequent influence of NIS storage on the shelf-life of roasted kernel, is being investigated. Macadamia integrifolia 'Keauhou" (HAES 246) NIS is being stored at 5°, 25°C and 40°C with a moisture content of 15.0, 12.5, 10.0, 7.5 and 3.5% for a maximum of 12 months. Preliminary results showed that unacceptable levels of visual mould developed on NIS with 15.0 and 12.5% moisture at 25°C following relatively short periods of storage. Discolouration and the production of an off-flavour in the raw kernel resulted after 1 month's storage of NIS with a moisture content of 10.0% at 40°C. Roasting times were reduced with increased storage duration of NIS with a moisture content of 15.0, 12.5 and 10.0% at 25°C, 15.0 and 12.5% at 5°C and 3.5% at 40°C. The percentage of roasted kernel rejects increased with increased storage duration of NIS with a moisture content of 15.0 and 12.5% at 25°C.
|Additional Information:||Reproduced with permission of the authors, R.P. Bowden & A.R. Isaacs, IFIQ, Department of Primary Industries, Hamilton, Qld.|
|Keywords:||Moisture content; storage temperature; shelf-life; drying; humidity; kernel.|
|Subjects:||Plant culture > Harvesting, curing, storage|
Plant culture > Fruit and fruit culture > Nuts
|Deposited On:||31 Jan 2008|
|Last Modified:||15 Mar 2011 06:35|
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