Influence of curing temperature on the volatile components of peanuts

Singleton, John; Pattee, H. E.; Johns, Elizabeth B.

doi:10.1021/jf60173a008

Cited by 24 publications

(16 citation statements)

References 14 publications

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“…Low humidity (<40%) and particularly elevated temperature (>35 to 38 • C, 95 to 100 • F) during drying have been reported to contribute to increased SS during shelling for farmer stock peanut [44][45][46] and have been associated with decreased milling quality, marketable weight, and flavor characteristics, specifically with regard to peanut harvested when immature or cured with temperature between 45 to 50 • C (113 to 122 • F) [47,48]. However, as the results of this study show, current default grading practice when extra large runners are shelled on the standard runner sheller screen actually increases the amount of SS, subsequently introducing artificial loss of value to the farmer.…”

Section: Discussionmentioning

confidence: 99%

Sound Splits as Influenced by Seed Size for Runner and Virginia Market Type Peanut Shelled on a Reciprocating Sheller

et al. 2021

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The objective of this study was to examine peanut (Arachis hypogaea L.) kernel percent sound splits as a function of sound mature kernel seed size when shelled on a reciprocating sheller. Data were compiled from a total of 139 field experiments conducted in the Virginia-Carolina region and Georgia from 2005 to 2020. Runner and Virginia peanut market types were graded according to United States Department of Agriculture (USDA) standards using standard sheller screens with upper grid sizes corresponding to the red pan from the pre-sizer of 10.3 × 19.1 mm (26/64 × 3/4 ″) and 13.5 × 25.4 mm (34/64 × 1 ″) with minimum bar grid clearances of 8.7 (11/32 ″) and 12.7 mm (1/2 ″), respectively. A subset of runner market type samples was graded using the Virginia sheller screen. Grade data per market type and sheller screen was analyzed separately. Among runner market types shelled with the standard runner-type screen, percent sound splits increased linearly with increasing seed size at the logit rate of 1.16 per sound mature kernel g (p < 0.001). Sound splits for Virginia and runner market types shelled on the standard Virginia-type screen did not significantly vary by kernel size (p = 0.939 and 0.687, respectively). Extra-large kernels (proportion) for Virginia types linearly increased with seed size at 1.91 per sound mature kernel g (logit scale) (p < 0.001). Runner market types sized 75 to 91 g/100 sound mature kernels (605 to 500 seed/lb) were estimated to have a 50% probability of a 2.3 to 4.5% or greater increase in sound splits when shelled with the standard runner-type screen compared to runner-type seed sized 55 g/100 sound mature kernels (820 seed/lb), respectively, equivalent to a potential deduction increase of 1.8 to 4.4 USD /1000 kg. For both Virginia and runner market types, seed weight linearly increased with pod weight at 0.169 and 0.195 g/g (p < 0.001), respectively. Results from this study may be used as a reference to suggest runner-type seed sizes above which larger reciprocating sheller screen utilization in line with USDA grading practices is warranted to reduce mechanically induced sound splits during grading and subsequent economic deduction penalties for corresponding farmer stock peanut.

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Section: Discussionmentioning

confidence: 99%

Sound Splits as Influenced by Seed Size for Runner and Virginia Market Type Peanut Shelled on a Reciprocating Sheller

et al. 2021

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“…Even at 0°C increased production of acetaldehyde and ethanol occurred compared to the control sample (25°C). Accumulation of these components also contributes to off-flavors in peanuts and can affect other metabolic cellular functions (Pattee et al, 1965;Singleton et al, 1971). LOW-TEMPERATURE STRESS ON RAW PEANUTS.…”

Section: Resultsmentioning

confidence: 99%

Effects of Induced Low‐Temperature Stress on Raw Peanuts

Singleton

Pattee

1987

Journal of Food Science

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Peanuts were exposed to low temperatures before they were dried to simulate temperature abuse. Samples were exposed to temperatures ranging from 0°C to -6°C. Visual examination of exposed samples revealed a glossy appearance around the edges and on the central surface of the cotyledons. A comparison of volatile profiles from exposed samples (O°C to -6°C) showed increased concentrations of acetaldehyde and ethanol with decreased temperatures. Conductivity was a measure of the electrolytes in the leachate from exposed samples and reflected the extent of membrane leakage. Concentrations of organic carbon and inorganic ions increased with decreased temperatures. Evidence of increased acetaldehyde and ethanol concentrations indicated anaerobic respiration was involved in quality deterioration of freeze damaged peanuts.

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“…On the other hand, freezing stress occurs only when temperatures drop below 0 C. Heat stress on highly hydrated resting tissue generally occurs at temperatures between 35 and 50 C (Levitt, 1972a,b,c). Singleton et al (1971) found that peanut seed cured at 45 C had a higher concentra tion of off-flavor components than peanuts cured at 35 C or lower. Membrane damage occurs in cells exposed to either cold or heat stress and results in leakage of cellular constituents which disrupts metabolic processes.…”

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confidence: 92%

Effects of Cold and Heat Stress on the Chemistry and Cell Structure of Peanut Seeds1

Singleton¹,

Pattee

1997

Peanut Science

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Frost damage and/or cold stress to crops in the United States runs more than $1 billion per year. In North Carolina during 1983, about 30,000 t of peanuts valued at $16 million were diverted from the edible market due to freeze damage. It is difficult to distinguish if a lot of peanut seed has been exposed to cold or heat stress because in both cases anaerobic respiration predomi nates. This research was undertaken to distinguish be tween cold and heat stresses at the cellular level on peanut seed by using dynamic headspace analysis, spe cific conductivity of the seed leachate, ion chromatogra phy for cations and organic acids, ninhydrin detection for amino acids, and light microscopic techniques. Acetaldehyde, ethanol, and ethyl acetate are produced by both stress conditions. Two isomers of 2,3-butanediol and short-chain acids were identified from cold-stressed seed. These isomers were not found in heat-stressed peanut tissues and can be used to differentiate between the two environmental stresses. Specific conductivity of the leachate was higher from cold-stressed seed than from normal or heat-stressed seed, due to a higher efflux of potassium and acetic acid from the cells. Plasmolysis of the cold-stressed seed cells was consistently observed. Aleurone grains appeared to be larger, more dispersed, and tended to migrate towards the cell wall in the heattreated samples, whereas the aleurone grains in the coldstressed samples were smaller and more concentrated at the center of the cell. Irregular cell shape was common to both stresses.

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Influence of curing temperature on the volatile components of peanuts

Cited by 24 publications

References 14 publications

Sound Splits as Influenced by Seed Size for Runner and Virginia Market Type Peanut Shelled on a Reciprocating Sheller

Sound Splits as Influenced by Seed Size for Runner and Virginia Market Type Peanut Shelled on a Reciprocating Sheller

Effects of Induced Low‐Temperature Stress on Raw Peanuts

Effects of Cold and Heat Stress on the Chemistry and Cell Structure of Peanut Seeds1

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