Effects of temperature and packaging atmosphere on total antioxidants and colour of walnut (Juglans regia L.) kernels during storage

Christopoulos, Miltiadis V.; Tsantili, Eleni

doi:10.1016/j.scienta.2011.09.026

Cited by 78 publications

(48 citation statements)

References 30 publications

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“…These results suggest that the elevated temperature treatments decreased the L * values of the skin and pulp of pineapple fruits, in agreement with a previous study in which the L * values of strawberries stored at a temperature of 20 °C decreased compared with those of strawberries stored at 10 °C (Miszczak and others ). Similar results were also observed in tomato and walnut (Christopoulos and Tsantili ; Renard and others ). By contrast, the skins of pineapple fruits were directly exposed to the air condition with higher temperature.…”

Section: Resultssupporting

confidence: 87%

Effects of Elevated Temperature Postharvest on Color Aspect, Physiochemical Characteristics, and Aroma Components of Pineapple Fruits

Liu

Liu²

2014

Journal of Food Science

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In this work, 2 separate experiments were performed to describe the influence of elevated temperature treatments postharvest on the color, physiochemical characteristics and aroma components of pineapple fruits during low-temperature seasons. The L* (lightness) values of the skin and pulp of pineapple fruits were decreased. The a* (greenness-redness) and b* (blueness-yellowness) values of the skin and pulp were all markedly increased. The elevated temperature significantly increased the contents of total soluble solids (TSS) and slightly affected contents of vitamin C (nonsignificant). Titratable acidity (TA) of pineapple fruits were notably decreased, whereas the values of TSS/TA of pineapple fruits were significantly increased. The firmness of the pineapple fruits decreased and more esters and alkenes were identified. The total relative contents of esters were increased, and the total relative contents of alkenes were decreased.

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Section: Resultssupporting

confidence: 87%

Effects of Elevated Temperature Postharvest on Color Aspect, Physiochemical Characteristics, and Aroma Components of Pineapple Fruits

Liu

Liu²

2014

Journal of Food Science

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“…In fact, this temperature is quite high and therefore favours oxidation and Maillard reactions, thus leading to the formation of compounds with a brown coloration. Christopoulos and Tsantili (2011) evaluated the influence of storage conditions (temperatures of 1 and 20°C and atmosphere: air, N 2 and CO 2 ) on the colour of walnut kernels. Their results indicated that during storage browning occurred with a corresponding decrease in lightness and hue.…”

Section: Colourmentioning

confidence: 99%

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Guiné

Almeida²,

Correia

et al. 2015

Food Bioprocess Technol

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The present work assessed the influence of different factors on some physical and chemical properties of nuts. The factors evaluated were the presence or absence of the inner skin, geographical origin, storage conditions (ambient temperature, in a stove at 30 and 50°C, in a chamber at 30 and 50°C and 90 % RH, refrigerated and freezing) and type of package (none, low density polyethylene and low density polyethylene). The fruits studied were almonds, hazelnuts and walnuts from different countries. The properties measured were moisture content, water activity, colour coordinates (L*, a* and b*) and texture parameters (hardness and friability). Experimental data were modelled using neural networks. The results showed that the almonds from Spain and Romania had a w greater than 0.6, and therefore, its stability was not guaranteed, contrarily to the other samples that presented values of a w lower than 0.6. The colour coordinate lightness varied from 40.60 to 49.30 in the fresh samples but decreased during storage, indicating darkening. In general, an increase in hardness and friability was observed with the different storage conditions. Neuron weight analysis has shown that the origin was a good predictor for moisture content and texture; whereas, the storage condition was a good predictor for a w and colour. In conclusion, it was possible to verify that the properties of nuts are very different depending on origin; they are better preserved at lower temperatures and the type of package used did not impact the properties studied.

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“…The results of numerous experiments on the storage of different kinds of ripe nuts suggest that controlled and modified atmosphere, aside from having a positive effect on the sensory features and chemical composition, can reduce nut weight losses, thus enabling longer storage (Maté et al 1996;Maskan & Karataş 1998;Mexis et al 2009;Christopoulos & Tsantili 2011;Ghirardello et al 2014, Christopoulos & Tsantili 2015.…”

Section: Introductionmentioning

confidence: 99%

Effects Of Storage Conditions On The Quality Of Unripe Hazelnuts In The Husk

Markuszewski

Kopytowski

2015

Journal of Horticultural Research

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The purpose of the study was to assess the storability of unripe hazelnuts in the husk of four cultivars: 'Hall's Giant', 'Catalan', 'Webb's Prize Cob' and 'Cosford'. The nuts were stored in normal and controlled atmospheres, and in Xtend® bags for three months. A quality assessment was performed based on the following parameters: weight of the nut in the husk and without the husk, weight of the kernel, percentage of nuts with husk attached, dry matter content in kernels, infection with fungal diseases, and the presence of physiological disorders. The study demonstrated that hazelnuts stored in Xtend® bags and under a controlled atmosphere had a higher weight for the nut in the husk and without the husk, as well as a higher weight of the kernel and water content when compared to batches of hazelnuts stored in a normal atmosphere. The percentage of nuts remaining in the husk was also higher when stored under such conditions. For the majority of investigated cultivars the storage in Xtend® bags, and to a lesser extent under normal atmosphere conditions, resulted in a substantial increase in nuts infected with fungal and abiotic diseases. Among investigated cultivars, 'Hall's Giant' turned out to be the most resistant to storage diseases.

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Effects of temperature and packaging atmosphere on total antioxidants and colour of walnut (Juglans regia L.) kernels during storage

Cited by 78 publications

References 30 publications

Effects of Elevated Temperature Postharvest on Color Aspect, Physiochemical Characteristics, and Aroma Components of Pineapple Fruits

Effects of Elevated Temperature Postharvest on Color Aspect, Physiochemical Characteristics, and Aroma Components of Pineapple Fruits

Modelling the Influence of Origin, Packing and Storage on Water Activity, Colour and Texture of Almonds, Hazelnuts and Walnuts Using Artificial Neural Networks

Effects Of Storage Conditions On The Quality Of Unripe Hazelnuts In The Husk

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