Physical and mechanical properties of peanut kernels are important to the researcher, design engineer, the food industry. The present study aimed to determine and recognize a database of physical and engineering properties of peanut seed which play an important role in designing and developing of specific machines and their operations such as planting, harvesting and grading. The physical properties namely Moisture content, % (w.b), Length (mm), Width (mm), Thickness (mm), Shape, Sphericity (mm), 100 kernels weight (mm), Geometric mean diameter (mm), Surface area (mm 2 ), Aspect ratio (%), True density (kg/m3), to know Bulk density (kg/m 3 ), Porosity (%), Angle of repose, degree, Terminal velocity (m/s), Coefficient of friction (Wood, Glass and GI surface)and Germination percentage (%) of peanuts variety kernel GG-20 and TG-37A were investigate and reported in this study. Size distribution of GG-20 and TG-37A peanut kernels also studied. Peanut (Arachis hypogaea L.) is an important crop globally as well as in our country belonging to family Leguminosae [1]. Thorough understanding of the physical properties of peanut kernels is helpful to improve the technology associated with operations and equipment related to post-harvest processes such as cleaning, sorting, transport, ventilation, drying, and storage. Physical and mechanical properties of peanut kernels s are important to the researcher, design engineer, the food industry and the consumer alike. The question of shape and size is also important in problems of stress distribution in the material under load and in development of sizing and grading machinery.Knowledge on density and specific gravity of agricultural products is needed in calculating thermal diffusivity in heat transfer problems, in separating the product from undesirable materials and in predicting physical structure and chemical composition.The data on static and sliding coefficient of friction for fruits are needed by design engineer for rational design of handling and storage systems. Mechanical harvesting, bulk handling, transportations and storage of fruits and vegetable products have also indicated a need for basic information on mechanical properties.For an adequate design of the equipment involved in peanut kernels post-harvest, it is essential to have a clear knowledge of the shape and size of the peanut kernels, from which properties such as surface area and volume can be determined [2,3]. Also, the cal properties of GG-20 and TG-37A peanut kernels, which are very popular in Saurashtra region of Gujarat which may be useful for new machinery design and development. Materials and MethodsHealthy and mature Seed of Groundnuts variety GG-20 and TG-37A, popular in Saurashtra region were brought from Main Oilseed Station (Groundnut), Junagadh Agricultural University; Junagadh (Gujarat).

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Freshly harvested and fully matured guava fruits (Lucknow-49) were hydro-cooled at 2 ±1 °C for 10 min and pretreated with different treatments viz., calcium chloride (2 %), hydrogen peroxide (1 %), benomyl (0.1 %), neem oil (2 %), lemon grass oil (0.2 %), cinnamon oil (4 %) and ozone (150 mg/h). Fruits were packed in 50 µm LDPE bags and stored at 10 ± 1 o C. Control fruits without any pre-treatment were stored at low as well as room temperature. The biochemical, sensory and microbial parameters of the guava fruit were recorded at 5 days interval during storage. Minimum TSS (14.1 o Brix) and total sugar (8.94 %) were observed in ozone treatment while maximum titratable acidity (1.13 %) and ascorbic acid (236 mg/100 g) was observed in ozone treatment on 30 days of storage. Maximum sensory score was found in ozone and in cinnamon oil treatments. Microbial parameters viz., total plate count, E.coli, salmonella and yeast and mould in the fruit were found absent for ozone, cinnamon oil, neem oil and hydrogen peroxide treatments. Maximum changes in biochemical, sensory and microbial parameters were found in control at room temperature followed by control at low temperature. Shelf life of guava fruit could be increased up to 30 days with minimum changes in biochemical, sensory and microbial parameters when the fruits pretreated with ozone (150 mg/h) followed by packaging in 50 µm LDPE bags at 10 ± 1 o C storage temperature.