Macadamia kernels (raw and roasted, salted) were stored for 36 days under conditions similar to those found in supermarket bulk retail dispensers (21.7degreesC and 55.5% relative humidity). Samples were removed from storage at regular intervals and assessed for quality by objective (moisture content, peroxide value and free fatty acid level) and subjective (kernel colour grade and sensory evaluation) methods. Between four and eight days, significant (P<0.05) changes in quality were evident and it is recommended that both raw and roasted, salted macadamia kernels are not stored for more than eight days in supermarket bulk retail dispensers.
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