TY - JOUR ID - 46866 TI - The Effect of Various Shelf Life and Conditions on Storage of Walnuts JO - International Journal of Nutrition Sciences JA - IJNS LA - en SN - 2538-1873 AU - Monsef, Amir Mohammad AU - Abbasi, Azam AU - Shaghaghian, Samaneh AU - Sharafati-Chaleshtori, Reza AD - Nutrition Research Center, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran AD - Food Laboratory of Pars Pajhouhan Sanjesh Pouya, Shiraz, Iran AD - Department of Nutrition, School of Medicine, Kashan University of Medical Sciences, Kashan, Iran Y1 - 2020 PY - 2020 VL - 5 IS - 3 SP - 134 EP - 141 KW - Walnut KW - Storage KW - Shelf life KW - Temperature KW - Aflatoxin DO - 10.30476/ijns.2020.87611.1084 N2 - Background: walnut production and consumption has shown a steady rise in both amount and value in recent years. According to the seasonal production of walnuts, the storage condition plays a great role in its qu al it y.Methods: In this cross-sectional Study, effects of storage temperature and removing hard peels of walnut were studied on the shelf life of walnut over 6 months. The aflatoxin levels, lipid oxidation, antioxidant activity, and sensory evaluation were measured every 16 days (d).Results: The aflatoxin reduction was statistically significant in all stored walnut samples kept in the fridge, freezer, and their hard shell at room temperature after 151 days. The highest lipid oxidation and the lowest antioxidant activity were observed at the 6th month in walnuts preserved at room temperature. Through the sensory evaluation and chemical tests, walnuts preserved at fridge had the highest acceptance among panelist and least chemical changes after 6 months.Conclusion: the best storage condition for a long time is keeping peeled walnuts in the fridge. UR - https://ijns.sums.ac.ir/article_46866.html L1 - https://ijns.sums.ac.ir/article_46866_b45f1303cdfd0a169cfb850116ddbf73.pdf ER -