Influence of cold-storage conditions on the quality of unshelled walnuts

Effect of storage conditions on Moringa oleifera Lam. seed oil: Biodiesel feedstock quality

“…An increase in FFA content of oil extracted from rapeseed stored at 10˚C for 9 months was reported by Savić et al (2009). Similar observations were noticed by Lopez et al (1995) when they stored unshelled walnut seeds at cold temperatures (3˚, 7˚ and 10˚C) for 12 months, with the highest FFA recorded in seeds stored at 10˚C. The increase in FFA in stored oil is likely the result of a combination of both hydrolysis and oxidation as water content of the oil was not determined before storage.…”

Effects of packaging materials, storage conditions and variety on oxidative stability of shelled walnuts

“…Storage of walnut kernels in light and at room temperature has a detrimental effect on the sensory quality and the shelf life of walnut kernels. Lopez et al (1995) found that whole walnut quality was maintained, for a period of at least 12 months, at 10 C and 60% relative humidity. Jensen et al (2001) did not observe any rancid taste in walnut stored in dark at 5 C during 25 weeks of storage at accelerated storage conditions (50% oxygen).…”

“…Environmental factors such as oxygen concentration, storage temperature and light also influence the lipid oxidation (Jensen et al, 2003;Jensen, Sorensen, Engelsen, & Bertelsen, 2001;Lopez, Pique, Romero, & Aleta, 1995;Mate, Saltveit, & Krochta, 1996;Mexis, Badeka, Riganakos, Karakostas, & Kontominas, 2009). Oxygen concentration is one of the most important environmental factors affecting lipid oxidation.…”

Effect of packaging and storage conditions on quality of shelled walnuts

“…The walnut is a highly appreciated nut because of its unique organoleptic characteristics (Lopez, Pique, Romero, & Aleta, 1995), high levels of 18:1, 18:2, and 18:3 fatty acids (Crews et al, 2005;Zwarts, Savage, & McNeil, 1999) and hypocholesterolemic (Abbey, Noakes, Belling, & Nestel, 1994;Sabaté & Fraser, 1994), and antihypertensive effects (Sabaté & Fraser, 1994). Walnuts are utilized as shelled whole kernels or ground kernels being used as ingredients of many foodstuffs such as bakery products and confectionery as well as flavoring agents in beverages and ice-cream.…”