Maintaining high moisture content of macadamia nuts-in-shell during storage induces brown centres in raw kernels

David Walton; Bruce Randall; M D Le Lagadec; Helen M Wallace

doi:10.1002/jsfa.6123

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Maintaining high moisture content of macadamia nuts-in-shell during storage induces brown centres in raw kernels

Journal article

Peer reviewed

Maintaining high moisture content of macadamia nuts-in-shell during storage induces brown centres in raw kernels

David Walton, Bruce Randall, M D Le Lagadec and Helen M Wallace

Journal of the Science of Food and Agriculture, Vol.93(12), pp.2953-2958

2013

DOI: https://doi.org/10.1002/jsfa.6123

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Abstract

macadamia

nuts

kernels

brown centres

moisture content

storage

BACKGROUND: Kernel brown centres in macadamia are a defect causing internal discolouration of kernels. This study investigates the effect on the incidence of brown centres in raw kernel after maintaining high moisture content in macadamia nuts-in-shell stored at temperatures of 30°C, 35°C, 40°C and 45°C. RESULTS: Brown centres of raw kernel increased with nuts-in-shell storage time and temperature when high moisture content was maintained by sealing in polyethylene bags. Almost all kernels developed the defect when kept at high moisture content for 5 days at 45°C, and 44% developed brown centres after only 2 days of storage at high moisture content at 45°C. This contrasted with only 0.76% when stored for 2 days at 45°C but allowed to dry in open-mesh bags. At storage temperatures below 45°C, there were fewer brown centres, but there were still significant differences between those stored at high moisture content and those allowed to dry (P < 0.05). CONCLUSION: Maintenance of high moisture content during macadamia nuts-in-shell storage increases the incidence of brown centres in raw kernels and the defect increases with time and temperature. On-farm nuts-in-shell drying and storage practices should rapidly remove moisture to reduce losses. Ideally, nuts-in-shell should not be stored at high moisture content on-farm at temperatures over 30°C.

Details

Title: Maintaining high moisture content of macadamia nuts-in-shell during storage induces brown centres in raw kernels
Authors: David Walton (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and Engineering
Bruce Randall (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and Engineering
M D Le Lagadec (Author) - Queensland Department of Agriculture, Fisheries and Forestry
Helen M Wallace (Author) - University of the Sunshine Coast - Faculty of Science, Health, Education and Engineering
Publication details: Journal of the Science of Food and Agriculture, Vol.93(12), pp.2953-2958
Publisher: John Wiley & Sons Ltd.
Date published: 2013
DOI: 10.1002/jsfa.6123
ISSN: 0022-5142
Organisation Unit: School of Science and Engineering - Legacy; University of the Sunshine Coast, Queensland; GeneCology Research Centre - Legacy
Language: English
Record Identifier: 99448981802621
Output Type: Journal article

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Collaboration types: Domestic collaboration
Web Of Science research areas: Agriculture, Multidisciplinary; Chemistry, Applied; Food Science & Technology

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