Storage of the Early Ripe Almonds under Modified Atmosphere to Preserve Kernel Qualitative and Sensory Traits

Riccardo Massantini, Valerio Cristofori and Maria Teresa Frangipane
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Riccardo Massantini: Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
Valerio Cristofori: Department of Agriculture and Forest Sciences (DAFNE), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy
Maria Teresa Frangipane: Department for Innovation in Biological, Agro-Food and Forest Systems (DIBAF), University of Tuscia, Via San Camillo de Lellis, 01100 Viterbo, Italy

Agriculture, 2022, vol. 12, issue 7, 1-14

Abstract: Almonds are often used both in confectionery products and for fresh consumption. Thus, to enhance the use of early ripe or unripe fresh almonds, it is important to maintain the organoleptic and qualitative traits of the product for a period of time as long as possible. The objective of the research was to study different types of almonds storage, not artificially dried, under a modified atmosphere to maintain quality in almond kernels mainly destoned to table consumption. The storage of samples was in a modified atmosphere in 100 ± 1 kPa CO 2 , 100 ± 1 kPa N 2 or air and at +4 °C and +10 °C, respectively for 12 days. Some analytical parameters and sensory analysis were explored. Test results showed that the modified atmosphere of N 2 at +4 °C was the most suitable for keeping the chemical, physical and sensorial attributes of fresh almond kernels, maintaining their quality intact for up to almost two weeks of storage.

Keywords: Prunus dulcis Mill. D. A. Webb; postharvest; sensory analysis; nitrogen; carbon dioxide; storage (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2022
References: View complete reference list from CitEc
Citations: View citations in EconPapers (1)

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