Effect of Packaging System and Storage Conditions on Quality Retention of Shelled Walnut

Present study was carried out during 2017 and 2018 at Post-harvest laboratory of ICAR-Central Institute of Temperate Horticulture, Srinagar to assess the effect of packaging condition and storage period on shelled walnut Kernels for enhancing shelf life and retaining quality of shelled walnut. A total of 6 treatments (Traditional air packaging+light, Traditional air packaging+dark, Vacuum packaging+light, Vacuum packaging+dark, Vacuum packaging+Oxygen absorber+light, Vacuum packaging+Oxygen absorber+dark) were applied on shelled walnut kernels. Various observation on sensory attributes, change in fat content, and changes in a physiological loss in weight, firmness, and colour coordinates (kernel L*, a*, b*) was recorded at 0 days and 4 months, 8 months and 12 months. These sensory attributes and overall acceptability score revealed that the overall acceptability of walnut kernels was recorded as highest in T5 and slightly astringent in T6. The maximum decrease in fat content was also recorded in T1 followed by T2 and the least in T6 as the storage period advances similarly firmness index decreases as the storage interval increases in a similar pattern. The maximum mean increase in physiological loss in weight was observed in T1 followed by T2 and least in T6 as the storage period advances.The findings of this study revealed that at 12 months of the storage period, vacuum packaging+Oxygen absorber+Dark retained maximum shelf life and maintains the post-harvest quality as compared to traditional air packaging+light. Hence, walnut kernels could be stored in T6-Vacuum packaging+Oxygenabsorber+dark storage condition for maintaining the quality of walnut kernels for up to 12 months.