Journal article
Delayed harvest reduces quality of raw and roasted macadamia kernels
Journal of the Science of Food and Agriculture, Vol.89(2), pp.221-226
2009
Abstract
BACKGROUND: Macadamia integrifolia, M. tetraphylla and their hybrids are cultivated for their edible kernels. Abscised macadamia fruit is gathered from the ground, and harvest intervals vary due to management decisions or unavoidable delays. In this study, macadamia fruit from cultivar HAES 344 was harvested between May and August in three experiments in south-east Queensland, Australia. Control fruit was dehusked, dried and evaluated immediately, while delayed harvest fruit remained on the ground under trees for periods of 3 and 5 weeks before processing. Whole kernel weight, shoulder damage and weight of pieces were assessed for raw kernels, and kernel colour mottled colour and surface damage were assessed after roasting. RESULTS: Delaying harvest for 3 weeks in experiment 1, and 3 or 5 weeks in experiment 2 reduced whole kernel and increased shoulder damage and weight of pieces. Experiment 3 raw kernel was not affected. After-roast darkening increased in all experiments, and roasting produced severe mottled colour in one experiment, and severe surface damage in two of three experiments. CONCLUSION: Macadamia kernels may deteriorate rapidly when harvest is delayed, and both raw and roasted kernel quality may be affected. Shorter harvest intervals, preferably less than 3 weeks, will help maintain optimum kernel quality.
Details
- Title
- Delayed harvest reduces quality of raw and roasted macadamia kernels
- Authors
- David Walton (Author) - University of the Sunshine Coast - Faculty of Science, Health and EducationHelen M Wallace (Author) - University of the Sunshine Coast - Faculty of Science, Health and Education
- Publication details
- Journal of the Science of Food and Agriculture, Vol.89(2), pp.221-226
- Publisher
- John Wiley & Sons Ltd.
- Date published
- 2009
- DOI
- 10.1002/jsfa.3429
- ISSN
- 0022-5142
- Organisation Unit
- School of Science and Engineering - Legacy; University of the Sunshine Coast, Queensland
- Language
- English
- Record Identifier
- 99449781002621
- Output Type
- Journal article
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- Chemistry, Applied
- Food Science & Technology
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