INFLUENCE OF COLD-STORAGE CONDITIONS ON THE QUALITY OF UNSHELLED WALNUTS

In this work the influence of cold-storage conditions on unshelled wal nut quality is studied. Quarterly, over a period of one year, the evol ution of different walnut quality parameters has been analysed (kernel and whole walnut water content, faulty fruit presence, kernel colour, oil-free acidity, oxidative stability of the oil and fatty acids comp osition), in walnuts stored under two relative humidity conditions (40 % and 60%) and three temperatures (3 degrees C, 7 degrees C and 10 deg rees C). The assays have been repeated for two consecutive years. It w as observed that the whole walnut quality was maintained, for a period of at least 12 months, at 10 degrees C and relative humidity conditio ns of 60%. With walnuts, cold storage at 40% relative humidity does no t improve the final quality of the product, and causes a significant w eight loss of dehydration. The tendency of the walnut kernel to darken depends on the variety and harvest or year.