Effects of Packaging Method and Grade Size on Storage Quality of Newly Harvested Peanuts

Authors

  • JACK L. PEARSON,

    1. Authors Pearson and Slay are affiliated with the USDA, ARS, National Peanut Research Laboratory, 600 Forrester Drive, Damon, GA 31742.
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  • WHIT O. SLAY

    1. Authors Pearson and Slay are affiliated with the USDA, ARS, National Peanut Research Laboratory, 600 Forrester Drive, Damon, GA 31742.
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  • The authors gratefully acknowledge the statistical assistance of Mr. Victor Chew, the technical assistance of Mrs. Brenda W. Moore and Mr. William G. Ferguson and manuscript typing by Mrs. Betty J. Shope.

  • Mention of a trademark or proprietary product does not constitute a guarantee or warranty of the product by the U.S. Dept. of Agriculture and does not imply its approval to the exclusion of other products that may also be suitable.

ABSTRACT

Newly harvested and cured cv. Florunner jumbo (>8.33 mm dia), split (>6.75 mm dia) and no. 1 (<7.14, >6.35 mm dia) peanuts were packaged as shelled seed in plastic bags, CO2 atmosphere; in burlap bags, and as farmers stock, bulk. After 1, 3 and 6 mo ambient storage, they were tested for moisture, color of raw seed-coat and color and flavor of peanut butter. Packaging showed no effect on flavor, but seed size did. No. 1's showed a linear loss of flavor with time and generally had the highest moisture level and produced the darkest butter. After 6 mo, burlap-bag storage yielded the darkest raw seed coats, while plastic bag-CO2 generally maintained the highest moisture level and produced the darkest butter.

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