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

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 CO2, 100 ± 1 kPa N2 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 N2 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

• <i>Prunus dulcis</i> Mill. D. A. Webb
• postharvest
• sensory analysis
• nitrogen
• carbon dioxide
• storage