With increasing walnut production in California, walnuts are stored for longer times. It is increasingly important to optimize storage conditions, wherever possible, to reduce quality degradation. We examined the effects of temperature (5, 15, and 25 °C) and relative humidity (20%, 40%, and 60% in year 1 and 40%, 60%, and 80% in year 2) on the rate of quality degradation of four walnut varieties. The relationship between water activity and moisture content was investigated for each variety. In addition, the effects of harvest timing (early vs. late) and storage as shelled or in-shell product were investigated. Later harvested walnuts had darker kernel color (P < 0.001), and walnuts stored as kernels (shelled) had higher rates of peroxide formation and free fatty acid development than walnuts stored in-shell. Temperature had a significant effect on quality with faster degradation at higher temperatures. There was a significant interaction between temperature and relative humidity effects on quality. The effects of relative humidity were often not significant at storage temperatures of 5 °C but were apparent at 15 °C and at 25 °C. Managing relative humidity during walnut storage is difficult under typical commercial storage conditions; however, when low temperature storage is used, quality is preserved even when relative humidity is not controlled, although storage at 80% relative humidity should be avoided. To reduce the rate of color darkening and rancidity development during commercial storage, operators should emphasize storage at lower temperatures, at least below 15 °C.
A Study on the Relationship between Cooking Properties of Adzuki Bean and Storage Conditions
