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Effect of different packaging conditions on peeled almond stability

Italian Journal of Food Science 3(3): 209-218

Effect of different packaging conditions on peeled almond stability

Packaging and storage methods for peeled almonds were studied with the aim of lengthening their storage potential, thus extending their marketing period. Packaging materials with different gas and light permeabilities, atmosphere inside the package and storage temperature were investigated. The stability of almonds stored up to 18 months was evaluated using physical (colour texture and aW), sensory (colour, flavour and acceptance) and chemical analyses. The lipid fraction was evaluated for oxidation and changes in the content of the tocopherols, an endogenous antioxidant. The results indicated that almonds could be held for up to 9 months of storage without a serious loss in quality, whatever the packaging materials. Beyond this time, quality could be maintained only by using packaging material with low oxygen permeability and the use of refrigeration. Utilization of these techniques could significantly alter the almond market whether as a semi-finished product for industrial use or as a product for direct consumption.

Accession: 002355085

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