Document Type : Original Article
Nutrition Research Center, Department of Food Hygiene and Quality Control, School of Nutrition and Food Sciences, Shiraz University of Medical Sciences, Shiraz, Iran
Food Laboratory of Pars Pajhouhan Sanjesh Pouya, Shiraz, Iran
Department of Nutrition, School of Medicine, Kashan University of Medical Sciences, Kashan, Iran
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.