Resumo

GRAEFF, Francieli et al. Effect of the relative humidity on physicochemical properties and microbial quality of almond kernels during storage. Rev. de Ciências Agrárias [online]. 2020, vol.43, n.spe2, pp.111-120.  Epub 01-Dez-2020. ISSN 0871-018X.  https://doi.org/10.19084/rca.19694.

The present work aimed to evaluate the effect of three relative humidities (RH) (60, 70 and 80%) on the physicochemical and microbiological characteristics of almond kernels stored at 25 °C for 60 days. Regarding water activity, the lowest values were observed for the RH of 60%, after 30 and 60 days (0.624 and 0.595, respectively), while for the RH of 80%, no significant differences were observed over time. Concerning nutritional parameters, no significant differences were observed for each RH during the time. When comparing RHs with each other, the only significant differences were detected for the moisture content after 30 days (lower values for 60%) and protein after 60 days (lower values for 70%). In general, no significant differences in the induction times of the fruit and oil were observed in the three RHs. Regarding microbiological quality, there was a significant decrease in microorganisms at 30 °C after 60 days, when compared with the beginning. In contrast, in molds and yeast, no significant differences were observed during storage. In conclusion, the RHs did not significantly affect the final quality of almond kernels during 60 days of storage at 25 °C.

Palavras-chave : Almond kernels; Prunus dulcis; Storage; Relative humidity; Quality.

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