Title of article :
The Effect of Various Shelf Life and Conditions on Storage of Walnuts
Author/Authors :
Monsef, Amir Mohammad Department of Food Hygiene and Quality Control - School of Nutrition and Food Sciences - Nutrition Research Center - Shiraz University of Medical Sciences, Shiraz, Iran , Abbasi, Azam Department of Food Hygiene and Quality Control - School of Nutrition and Food Sciences - Nutrition Research Center - Shiraz University of Medical Sciences, Shiraz, Iran , Shaghaghian, Samaneh Food Laboratory of Pars Pajouhan Sanjesh Pouya, Shiraz, Iran , Sharafati-Chaleshtori, Reza Department of Nutrition - School of Medicine - Kashan University of Medical Sciences, Kashan, Iran
Abstract :
Background: Walnut production and consumption has shown a steady
rise in both amount and value in recent years. According to the seasonal
production of walnuts, the storage condition plays a great role in its
quality.
Methods: In this cross-sectional Study, effects of storage temperature
and removing hard peels of walnut were studied on the shelf life of walnut
over 6 months. The aflatoxin levels, lipid oxidation, antioxidant activity,
and sensory evaluation were measured every 16 days (d).
Results: The aflatoxin reduction was statistically significant in all stored
walnut samples kept in the fridge, freezer, and their hard shell at room
temperature after 151 days. The highest lipid oxidation and the lowest
antioxidant activity were observed at the 6th month in walnuts preserved
at room temperature. Through the sensory evaluation and chemical tests,
walnuts preserved at fridge had the highest acceptance among panelist
and least chemical changes after 6 months.
Conclusion: The best storage condition for a long time is keeping peeled
walnuts in the fridge.
Keywords :
Walnut , Storage , Shelf life , Temperature , Aflatoxin
Journal title :
International Journal of Nutrition Sciences
