Walnut (Juglans regia L.) kernel postharvest deterioration as affected by pellicle integrity, cultivar and oxygen concentration
•The role of pellicle and low-oxygen storage on kernel consumer quality was studied.•Shelling caused pellicle disruption and accelerated kernel browning.•Walnut oil degradation was favored by pellicle damage occurring during shelling.•Impact of shelling damage was related to genotype.•‘Howard’ kerne...
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| Veröffentlicht in: | Postharvest biology and technology 2019-10, Vol.156, p.110948, Article 110948 |
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| creator | Ortiz, Cristian M. Vicente, Ariel Roberto Fields, Rika P. Grilo, Filipa Labavitch, John M. Donis-Gonzalez, Irwin Crisosto, Carlos H. |
| description | •The role of pellicle and low-oxygen storage on kernel consumer quality was studied.•Shelling caused pellicle disruption and accelerated kernel browning.•Walnut oil degradation was favored by pellicle damage occurring during shelling.•Impact of shelling damage was related to genotype.•‘Howard’ kernel color benefitted from oxygen equal to or lower than 3 kPa.
Increased demand for convenient, healthy foods has promoted the commercialization of shelled, more perishable walnut kernels. In this work for two of the major commercial walnut cultivars (‘Chandler’ and ‘Howard’) we determined the influence that disruption of the integrity of the seed coat pellicle during shelling operations trigger postharvest deterioration. Commercially mature ‘Chandler’ and ‘Howard’ nuts were subjected to Gentle (GS, |
| doi_str_mv | 10.1016/j.postharvbio.2019.110948 |
| format | Article |
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Increased demand for convenient, healthy foods has promoted the commercialization of shelled, more perishable walnut kernels. In this work for two of the major commercial walnut cultivars (‘Chandler’ and ‘Howard’) we determined the influence that disruption of the integrity of the seed coat pellicle during shelling operations trigger postharvest deterioration. Commercially mature ‘Chandler’ and ‘Howard’ nuts were subjected to Gentle (GS, <4% pellicle area damaged per kernel) or Harsh Shelling (HS, 20–22% of pellicle area damaged) and stored in air at 25 or 35 °C (accelerated aging) for three or six weeks. During this period, which simulated current marketing and retail display, we evaluated kernel color changes (Dried Fruit Association of California ‘DFA’ scale, L* and Hue), ethanol-soluble phenolic antioxidants, oil-free fatty acids (FFA), and peroxide value (PV). The kernel color changed from ‘light’ to ‘amber’ during storage, as demonstrated by the decrease in extra light and light kernels and by the reduced lightness (L*) and Hue values. Pellicle browning (amber) incidence was common on HS kernels, which also lost more phenolic antioxidants during storage. Minimizing pellicle damage by GS operations reduced triglyceride hydrolysis and peroxidation. Kernel quality loss was largely dependent on cultivar; browning oxidation, and lipid hydrolysis and oxidation were faster in ‘Howard’ than in ‘Chandler’. Searching for a practical and direct postharvest technology, in absence of proper temperature control, to reduce the rate of kernel deterioration, we tested controlled atmospheres (CA) at different O2 concentrations (0.0, 3.0, 6.0 or 21.0 kPa) on both cultivars. Overall, commercially shelled ‘Howard’ and ‘Chandler’ (kernels) will benefit from retail packaging with oxygen concentrations equal to or lower than 3.0 kPa during warm retail display. This information will be useful for processors, distributors and produce handlers to protect snack-friendly, ready-to-eat walnuts.</description><identifier>ISSN: 0925-5214</identifier><identifier>EISSN: 1873-2356</identifier><identifier>DOI: 10.1016/j.postharvbio.2019.110948</identifier><language>eng</language><publisher>Amsterdam: Elsevier B.V</publisher><subject>Aging ; Antioxidants ; Browning ; Color ; Commercialization ; Controlled atmosphere ; Controlled atmospheres ; Cultivars ; Damage ; Deterioration ; Disruption ; Distributors ; Ethanol ; Fatty acids ; Free fatty acids ; Genotypes ; Handlers ; Hull split ; Hydrolysis ; Integrity ; Kernel browning ; Kernels ; Lipids ; Oils & fats ; Oxidation ; Oxygen ; Packaging ; Packing tissue brown ; Pellicle ; Peroxidation ; Peroxide ; Peroxide values ; Phenols ; Rancidity ; Seed coats ; Shelling ; Storage ; Temperature control ; Total phenolics ; Triglycerides ; Walnuts</subject><ispartof>Postharvest biology and technology, 2019-10, Vol.156, p.110948, Article 110948</ispartof><rights>2019</rights><rights>Copyright Elsevier BV Oct 2019</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c349t-595d310744474fd5395e1a2eff9cdea0e278f75331968a5cb9f2c3e43c44e3f83</citedby><cites>FETCH-LOGICAL-c349t-595d310744474fd5395e1a2eff9cdea0e278f75331968a5cb9f2c3e43c44e3f83</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.postharvbio.2019.110948$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,780,784,3550,27924,27925,45995</link.rule.ids></links><search><creatorcontrib>Ortiz, Cristian M.</creatorcontrib><creatorcontrib>Vicente, Ariel Roberto</creatorcontrib><creatorcontrib>Fields, Rika P.</creatorcontrib><creatorcontrib>Grilo, Filipa</creatorcontrib><creatorcontrib>Labavitch, John M.</creatorcontrib><creatorcontrib>Donis-Gonzalez, Irwin</creatorcontrib><creatorcontrib>Crisosto, Carlos H.</creatorcontrib><title>Walnut (Juglans regia L.) kernel postharvest deterioration as affected by pellicle integrity, cultivar and oxygen concentration</title><title>Postharvest biology and technology</title><description>•The role of pellicle and low-oxygen storage on kernel consumer quality was studied.•Shelling caused pellicle disruption and accelerated kernel browning.•Walnut oil degradation was favored by pellicle damage occurring during shelling.•Impact of shelling damage was related to genotype.•‘Howard’ kernel color benefitted from oxygen equal to or lower than 3 kPa.
Increased demand for convenient, healthy foods has promoted the commercialization of shelled, more perishable walnut kernels. In this work for two of the major commercial walnut cultivars (‘Chandler’ and ‘Howard’) we determined the influence that disruption of the integrity of the seed coat pellicle during shelling operations trigger postharvest deterioration. Commercially mature ‘Chandler’ and ‘Howard’ nuts were subjected to Gentle (GS, <4% pellicle area damaged per kernel) or Harsh Shelling (HS, 20–22% of pellicle area damaged) and stored in air at 25 or 35 °C (accelerated aging) for three or six weeks. During this period, which simulated current marketing and retail display, we evaluated kernel color changes (Dried Fruit Association of California ‘DFA’ scale, L* and Hue), ethanol-soluble phenolic antioxidants, oil-free fatty acids (FFA), and peroxide value (PV). The kernel color changed from ‘light’ to ‘amber’ during storage, as demonstrated by the decrease in extra light and light kernels and by the reduced lightness (L*) and Hue values. Pellicle browning (amber) incidence was common on HS kernels, which also lost more phenolic antioxidants during storage. Minimizing pellicle damage by GS operations reduced triglyceride hydrolysis and peroxidation. Kernel quality loss was largely dependent on cultivar; browning oxidation, and lipid hydrolysis and oxidation were faster in ‘Howard’ than in ‘Chandler’. Searching for a practical and direct postharvest technology, in absence of proper temperature control, to reduce the rate of kernel deterioration, we tested controlled atmospheres (CA) at different O2 concentrations (0.0, 3.0, 6.0 or 21.0 kPa) on both cultivars. Overall, commercially shelled ‘Howard’ and ‘Chandler’ (kernels) will benefit from retail packaging with oxygen concentrations equal to or lower than 3.0 kPa during warm retail display. This information will be useful for processors, distributors and produce handlers to protect snack-friendly, ready-to-eat walnuts.</description><subject>Aging</subject><subject>Antioxidants</subject><subject>Browning</subject><subject>Color</subject><subject>Commercialization</subject><subject>Controlled atmosphere</subject><subject>Controlled atmospheres</subject><subject>Cultivars</subject><subject>Damage</subject><subject>Deterioration</subject><subject>Disruption</subject><subject>Distributors</subject><subject>Ethanol</subject><subject>Fatty acids</subject><subject>Free fatty acids</subject><subject>Genotypes</subject><subject>Handlers</subject><subject>Hull split</subject><subject>Hydrolysis</subject><subject>Integrity</subject><subject>Kernel browning</subject><subject>Kernels</subject><subject>Lipids</subject><subject>Oils & fats</subject><subject>Oxidation</subject><subject>Oxygen</subject><subject>Packaging</subject><subject>Packing tissue brown</subject><subject>Pellicle</subject><subject>Peroxidation</subject><subject>Peroxide</subject><subject>Peroxide values</subject><subject>Phenols</subject><subject>Rancidity</subject><subject>Seed coats</subject><subject>Shelling</subject><subject>Storage</subject><subject>Temperature control</subject><subject>Total phenolics</subject><subject>Triglycerides</subject><subject>Walnuts</subject><issn>0925-5214</issn><issn>1873-2356</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2019</creationdate><recordtype>article</recordtype><recordid>eNqNkEtr3DAUhUVpoNO0_0GhmxZiV8-xtSxDngxk05Kl0MhXU01caSLJQ7zKX48HN5BlVndzznc5H0JnlNSU0OXPXb2Pufw16bDxsWaEqppSokT7AS1o2_CKcbn8iBZEMVlJRsUn9DnnHSFEStku0PO96cNQ8PfbYdubkHGCrTd4Xf_AD5AC9PiVD7ngDgokH5MpPgZsMjbOgS3Q4c2I99D33vaAfSiwTb6M59gOffEHk7AJHY5P4xYCtjFYCGWGfEEnzvQZvv6_p-jP5cXv1XW1vru6Wf1aV5YLVSqpZMcpaYQQjXCd5EoCNQycU7YDQ4A1rWsk51QtWyPtRjlmOQhuhQDuWn6Kvs3cfYqPw7RF7-KQwvRSM9YyIZggx5SaUzbFnBM4vU_-n0mjpkQffeudfuNbH33r2ffUXc1dmGYcPCSdrYdpaufT5Eh30b-D8gK8pZHd</recordid><startdate>201910</startdate><enddate>201910</enddate><creator>Ortiz, Cristian M.</creator><creator>Vicente, Ariel Roberto</creator><creator>Fields, Rika P.</creator><creator>Grilo, Filipa</creator><creator>Labavitch, John M.</creator><creator>Donis-Gonzalez, Irwin</creator><creator>Crisosto, Carlos H.</creator><general>Elsevier B.V</general><general>Elsevier BV</general><scope>AAYXX</scope><scope>CITATION</scope><scope>7QR</scope><scope>7SS</scope><scope>7T7</scope><scope>7U9</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>H94</scope><scope>P64</scope></search><sort><creationdate>201910</creationdate><title>Walnut (Juglans regia L.) kernel postharvest deterioration as affected by pellicle integrity, cultivar and oxygen concentration</title><author>Ortiz, Cristian M. ; 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Increased demand for convenient, healthy foods has promoted the commercialization of shelled, more perishable walnut kernels. In this work for two of the major commercial walnut cultivars (‘Chandler’ and ‘Howard’) we determined the influence that disruption of the integrity of the seed coat pellicle during shelling operations trigger postharvest deterioration. Commercially mature ‘Chandler’ and ‘Howard’ nuts were subjected to Gentle (GS, <4% pellicle area damaged per kernel) or Harsh Shelling (HS, 20–22% of pellicle area damaged) and stored in air at 25 or 35 °C (accelerated aging) for three or six weeks. During this period, which simulated current marketing and retail display, we evaluated kernel color changes (Dried Fruit Association of California ‘DFA’ scale, L* and Hue), ethanol-soluble phenolic antioxidants, oil-free fatty acids (FFA), and peroxide value (PV). The kernel color changed from ‘light’ to ‘amber’ during storage, as demonstrated by the decrease in extra light and light kernels and by the reduced lightness (L*) and Hue values. Pellicle browning (amber) incidence was common on HS kernels, which also lost more phenolic antioxidants during storage. Minimizing pellicle damage by GS operations reduced triglyceride hydrolysis and peroxidation. Kernel quality loss was largely dependent on cultivar; browning oxidation, and lipid hydrolysis and oxidation were faster in ‘Howard’ than in ‘Chandler’. Searching for a practical and direct postharvest technology, in absence of proper temperature control, to reduce the rate of kernel deterioration, we tested controlled atmospheres (CA) at different O2 concentrations (0.0, 3.0, 6.0 or 21.0 kPa) on both cultivars. Overall, commercially shelled ‘Howard’ and ‘Chandler’ (kernels) will benefit from retail packaging with oxygen concentrations equal to or lower than 3.0 kPa during warm retail display. This information will be useful for processors, distributors and produce handlers to protect snack-friendly, ready-to-eat walnuts.</abstract><cop>Amsterdam</cop><pub>Elsevier B.V</pub><doi>10.1016/j.postharvbio.2019.110948</doi></addata></record> |
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| subjects | Aging Antioxidants Browning Color Commercialization Controlled atmosphere Controlled atmospheres Cultivars Damage Deterioration Disruption Distributors Ethanol Fatty acids Free fatty acids Genotypes Handlers Hull split Hydrolysis Integrity Kernel browning Kernels Lipids Oils & fats Oxidation Oxygen Packaging Packing tissue brown Pellicle Peroxidation Peroxide Peroxide values Phenols Rancidity Seed coats Shelling Storage Temperature control Total phenolics Triglycerides Walnuts |
| title | Walnut (Juglans regia L.) kernel postharvest deterioration as affected by pellicle integrity, cultivar and oxygen concentration |
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