Effect of MAP on quality of shelled raw walnuts
Researchers at the Iranian Research Organization for Science and Technology aimed at analyzing the effects of packaging (MAP) and preservation conditions on the quality of packaged fresh walnut kernels. The central composite plan was used for evaluating the effect of oxygen (0–10%), carbon dioxide (0-10%), and temperature (4-26 °C) on the qualitative characteristics of the walnut kernels.
They found that optimal packaging conditions to achieve maximum quality of the walnuts include: 1.46% oxygen, 10% carbon dioxide, and a temperature of 4 °C. An article about the research is published in the International Journal of Biological, Biomolecular, Agricultural, Food and Biotechnological Engineering.
Click here for the article (930 kB).
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