CONICET | Buscador de Institutos y Recursos Humanos

This research evaluated the chemical, microbiological, and sensory qualitypreservation of raw peanuts packed in high barrier ethylene vinyl alcohol bags(EVOH) under vacuum and in polypropylene (PP) bags, during 720 days ofstorage at 10 (T10) and 25 C (T25). Peroxides (PV) and conjugated dienes(CD) remained almost stable in EVOH at 10 C (EVOH-T10). The free fatty acidincrease was greater in peanuts packaged in EVOH at 25 C than at 10C.EVOH-T10 presented the lowest saturated/unsaturated and oleic/linoleic ratios,and the highest iodine values. The lowest γ-tocopherol decrease was for EVOHT10.Peanuts stored in PP bags at 25 C (PP-T25) showed the highest alkanesand the lowest decane,5,6-bis(2,2-dimethylpropylidene)-,(E,Z)- content at theend of storage. PP-T25 had the highest rate of roasted peanutty flavor decrease.Less than 10 CFUg1 molds, yeasts, and aerobic mesophilic bacteria aredetected for peanut samples, irrespective of packaging and storage temperature.Storage at 10 C is associated with lesser quality deterioration than storageat 25 C. All studied quality parameters are better preserved in raw peanutspackaged in EVOH except for free fatty acids.Practical Applications: Raw peanuts are used as primary ingredients which canbe converted into value-added products like peanut butter, peanut flour, peanutoil, snacks, and other by-products. Nevertheless, preserving raw peanut qualityhas become a critical issue for peanut industry owing to peanut susceptibility to deterioration process. This research presents results about the chemical andsensory quality parameter changes of raw peanuts stored under differentpackaging materials and temperatures during a long-term storage to figure outwhich are better conditions to preserve raw peanuts as a high-quality product.

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