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Postharvest changes in pecan nutmeat color are affected by many factors, both internal and external. The temperature, relative humidity (RH) of the surrounding environment, and storage time are major factors contributing to color deterioration of the nutmeats. Kinetic models have long been employed to provide insights into the physical and chemical changes in food systems; however, no kinetic model has been developed describing the color changes of pecan nutmeats during storage. The objective of this research was to determine the effect of temperature, RH and storage time on pecan nutmeat color change. Pecan nutmeats of three commercially important cultivars (Stuart, Pawnee and Desirable) were subjected to different temperatures (20, 30 and 40 °C) and RH conditions (30, 50, 75% and 80%) for up to 450 days in simulated storage. The observed color changes of the pecan nutmeats were measured as lightness, chroma and hue (LCh). Additionally, the USDA pecan color rating scale was digitized to encourage its use among researchers. It was observed that the change in hue followed a zero-order decay whereas change in lightness and chroma followed a first-order decay. The value of the reaction constants ranged from 0.010 to 1.315 day −1 . An Arrhenius model was used to estimate the activation energy (E a ) corresponding to different storage conditions. The values revealed significant effects of temperature, RH and storage days on color degradation. The breakdown of flavonoids and reaction products from Maillard browning could be responsible for the formation of the reddish-brown color observed in degraded nutmeats. The kinetic parameters and models were used to develop a user-friendly online interface for predicting color change depending on selected parameters, with illustrations of the resulting pecan color ( https://tinyurl.com/uspecans ). The results of this study will aid pecan growers, processors and researchers to predict and visualize changes in color of pecan nutmeats during storage under various conditions of temperature and RH, and duration of storage. Although the study used cultivars Stuart, Pawnee and Desirable, the results likely have more general applicability to other cultivars too.

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The studies expounding effects of storage conditions on texture changes is limited. The researchers have been proposing methods to measure pecan texture instrumentally. But current protocols and/or attribute fail to address huge variability during experimentation. Additionally, there are no predictive model to estimate changes in pecan texture during storage. This study addresses all the above concerns and investigate effects of different relative humidity (RH, 30 to 90%) and packaging material (PE, PP, LDPE and metallic laminates or ML) on pecan texture, introducing a rift ratio (F/H or fracturability to hardness ratio) to address variability in the data and predictive model to estimate changes in textural attribute of pecans during storage. The textural analysis was conducted on pecans cores and intact pecans to measure area under curve, fracturability, hardness, cohesiveness, chewiness, springiness, and rift ratio. It was observed that values for rift ratio obtained using intact pecan method had high R 2 (0.72) as compared to rest of textural attribute. A 3-parameter logistic model was employed to predict pecan texture during strage.. The pecans stored at 75%, 80% and 90% lost half of initial fracturability at approx. 115, 3, and 0.15 days (~ 4 hours), respectively. The pecans stored in LDPE, PP and PE packs at 80% lost half of initial fracturability at approx. 26, 57, and 78 days, respectively. The presence of any kind of package delayed the fracturability loss by at least 8 folds at 80% RH. The pecans stored in ML did not experience signi cant change in textural attributes.

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