Effects of Storage Conditions on Consumer and Chemical Assessments of Raw ‘Nonpareil’ Almonds Over a Two‐Year Period

Abstract

Raw almonds are a major commodity, yet much is unknown about how storage conditions determine their shelf life. The storage stability, as measured by consumer assessments and chemical measures, of raw almonds was determined for samples stored in cardboard boxes and polypropylene packaging for 2 years at 4, 15, 25, and 35 °C, and at 50% and 65% relative humidity (RH). Samples stored in unlined cartons always failed (>25% rejection) before their counterparts stored in polypropylene bags under identical environmental conditions. Models determined that polypropylene packaging (as opposed to unlined cardboard cartons) extended the time until sample rejection by more than 7 months. Temperature and RH were both negatively associated with storage time until failure. Flavor was a greater contributor to consumer acceptability than texture or odor, while peroxide values and free fatty acids were of greater importance in predicting raw almond consumer quality than measures of conjugated dienes or 2‐thiobarbituric acid‐reactive substances.Practical ApplicationThe results of this study will allow almond producers to determine packaging types and environmental storage conditions that provide shelf life of a specified time.

Phenolic and fatty acid profiles, α‐tocopherol and sucrose contents, and antioxidant capacities of understudied Portuguese almond cultivars

“…The content of saturated fatty acids (SFA) ranged from 7.04% in Glorieta to 9.08% in Pegarinhos–Moncorvo (Table ). Almonds with high levels of SFA are less susceptible to lipid oxidation and accelerated deterioration (Pleasance et al, ). Hence, the Portuguese Refêgo, Molar, and Pegarinhos–Moncorvo would be more resistant to lipid oxidation, given their high contents of SFA.…”

“…The content of saturated fatty acids (SFA) ranged from 7.04% in Glorieta to 9.08% in Pegarinhos-Moncorvo (Table 3). Almonds with high levels of SFA are less susceptible to lipid oxidation and accelerated deterioration (Pleasance et al, 2018 and especially oleic acid, are more stable and less susceptible to oxidative rancidity than those with high levels of PUFA (Gama et al, 2018;Kodad & Socias I Company, 2008), which could be the case of Ferragnès.…”

Chemical changes in almonds throughout storage: modeling the effects of common industry practices

“…Sensory rejection criteria have been reported for the raw and roasted almonds by Pleasance et al . () and Cheely et al . (), respectively.…”

“…In our laboratory, raw and roasted almond samples were evaluated bimonthly until the conclusion of 16 months of storage or until "sensory rejection failure" was noted by a consumer panel. Sensory rejection criteria have been reported for the raw and roasted almonds by Pleasance et al (2018) and Cheely et al (2018), respectively. Sensory failure occurred for a sample once >25% of the panelists on a consumer panel (n = 100-120) "rejected" it (answering "No" to the question of, "If you had purchased this product, would you eat it?").…”

Almond oil: A comprehensive review of chemical composition, extraction methods, preservation conditions, potential health benefits, and safety

“…They found also that the whole kernels packaged in flexible plastic pouches (under vacuum or CO 2 ) and stored at 4°C maintained good oxidative stability and hedonic ratings for at least 10 months (Raisi et al., 2015). More recently, it has been found that polypropylene packaging increases storage time to failure of raw almonds by approximately 7 months and significantly mitigates quality losses than cardboard boxes (Pleasance et al., 2018).…”