Higher CO2 during controlled atmosphere storage of unshelled ‘Barton’ pecans or carnauba wax coating: effect on the quality after long-term storage at two temperatures

Stephanie Reis Ribeiro,Ingrid Duarte dos Santos,Bruna Klein,Flavio Roberto Thewes,Mariana Basso Pinton,Paulo Cezar Bastianello Campagnol,Auri Brackmann,Vanderlei Both,Roger Wagner

Food Research International（2023）

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摘要

•Unshelled pecans storage in controlled atmosphere or carnauba coating were studied.•Low temperature and pO2 and high pCO2 maintain luminosity and yellow color of nuts.•Carnauba coating pecans showed high values of a*, AV and TBARS in both temperatures.•TBARS showed lower values when storage at high pCO2 and in AMB and low pO2 at 10 °C.•Low pO2 and high pCO2 treatments avoid volatile compounds production from oxidation.

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carnauba wax coating,atmosphere storage,higher co2,pecans,long-term

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