Quality and Mechanical Stability of Pecan Kernels with Different Packaging Protocols

摘要

ABSTRACTPecans kernels Carya illinoensis(Koch.) Wang packaged in polyvinylidenechloride coated cellophane packaging films with low oxygen transmission rates were of acceptable quality after 6 months storage at 24°C and 60 RH. Vacuum packaging maintained color and greatly reduced mechanical damage, but contributed to lower flavor scores. Kernels packaged in films with oxygen transmission rates of 0.02 cc 100 cm‐224 hr‐1or less and 0.16 or greater were not acceptable. Packaging material with a high water vapor transmission rate resulted in a product with significantly reduced moisture content after 6 months sto