title: California almond shelf life: lipid deterioration during storage.
abstract: The effects of storage conditions on the lipid deterioration in California almond nuts and sliced were studied. Natural whole almonds with or without polyethylene (PE) packaging and blanched whole almonds and sliced with PE packaging were stored in 10 different storage conditions which were combinations of different temperatures and relative humidity levels. The peroxide values (PVs), iodine values (IVs), and free fatty acids (FFAs) were monitored during the storage. The PVs in the natural samples did not change noticeably whereas the blanched samples changed greatly, indicating that skins may have played a significant role. The IVs decreased slightly in the 1st 150 d of storage and then leveled off. The slightly faster changes in IVs in the blanched samples coincided with the greater changes in PVs in the blanched samples. The natural samples exhibited much higher FFA levels than the blanched samples after storage. In general, FFA increased with increasing storage time, temperature, and humidity. Highest levels of FFA were observed in the samples stored at high temperature and high humidity.
  
  
  CONCLUSIONS
  The results reported in this article provide useful information that almond producers and processors could use to develop their storage and transport processes.
authors.affiliation: College of Bioscience and Biotechnology, Fuzhou Univ, Fuzhou, Fujian 350108, China.
authors.forename: Xiangyang
authors.initials: X
authors.lastname: Lin
authors.forename: Jia
authors.initials: J
authors.lastname: Wu
authors.forename: Rongbi
authors.initials: R
authors.lastname: Zhu
authors.forename: Paul
authors.initials: P
authors.lastname: Chen
authors.forename: Guangwei
authors.initials: G
authors.lastname: Huang
authors.forename: Yun
authors.initials: Y
authors.lastname: Li
authors.forename: Nanhui
authors.initials: N
authors.lastname: Ye
authors.forename: Binhong
authors.initials: B
authors.lastname: Huang
authors.forename: Yiping
authors.initials: Y
authors.lastname: Lai
authors.forename: Hui
authors.initials: H
authors.lastname: Zhang
authors.forename: Wanyu
authors.initials: W
authors.lastname: Lin
authors.forename: Jingjing
authors.initials: J
authors.lastname: Lin
authors.forename: Zhibin
authors.initials: Z
authors.lastname: Wang
authors.forename: Hong
authors.initials: H
authors.lastname: Zhang
authors.forename: Roger
authors.initials: R
authors.lastname: Ruan
mesh_terms: D002140:California; D004041:Dietary Fats / Q000032:analysis*; D005230:Fatty Acids, Nonesterified / Q000032:analysis; D005511:Food Handling; D018857:Food Packaging; D005519:Food Preservation; D061353:Food Storage; D006358:Hot Temperature / Q000009:adverse effects; D007202:Indicators and Reagents / Q000737:chemistry; D007454:Iodides / Q000737:chemistry; D007700:Kinetics; D008054:Lipid Peroxides / Q000032:analysis*; D008956:Models, Chemical; D009754:Nuts / Q000737:chemistry*; D019441:Plant Epidermis / Q000737:chemistry; D020959:Polyethylene / Q000737:chemistry; D027861:Prunus / Q000737:chemistry*; D014867:Water / Q000032:analysis
chemical_list: D004041:Dietary Fats; D005230:Fatty Acids, Nonesterified; D007202:Indicators and Reagents; D007454:Iodides; D008054:Lipid Peroxides; D014867:Water; D020959:Polyethylene