Tan Wenyue, He Yunfang, Wang Ziyan, Ni Yang, Xu Mengyang, Du Jianke, Liu Chenghang, Jia Xiaodong
Jiangsu Key Laboratory for the Research and Utilization of Plant Resources, Institute of Botany, Jiangsu Province and Chinese Academy of Sciences (Nanjing Botanical Garden, Mem. Sun Yat-Sen), Xuanwu District, Nanjing 210014, China.
Graduate School, Nanjing University of Chinese Medicine, Nanjing 210023, China.
Foods. 2025 Feb 23;14(5):757. doi: 10.3390/foods14050757.
Fresh pecans are increasingly popular for their sweet taste and high nutritional value. To facilitate their commercialization, it is crucial to screen the proper moisture content for efficient mechanical shelling while retaining nutritional quality and finding a reasonable packaging method for storage. This study compared the mechanical shelling efficiencies of fresh pecans with different moisture contents via a standardized evaluation system used by the U.S. Department of Agriculture for over 70 years. The results indicated that pecans dried for 24 h (17.51% moisture, wet basis) achieved the highest mechanical shelling efficiency with the lowest kernel shoulders damaged (DSh%, 31.7%), shortest separation time (10.67 min·kg), and highest rate of complete halves (CH, 91.6%). Compared with dried pecans, fresh pecans had a lighter testa color (, 55.05), higher 2,2-Diphenyl-1-picrylhydrazyl (DPPH, 18.88 μg TE·g) and 2,2'-Azino-bis (3-ethylbenzothiazoline-6-sulphonic acid) diammonium salt (ABTS, 87.15 μmol TE·g), free-radical scavenging activity, and lower acid values (AV, 0.21 mg·g) and peroxide values (PV, 0.003 mg·g). Aluminum film packaging with vacuum (ALV) best preserved the quality of fresh pecans during 9 months of storage, as indicated by the acid and peroxide values. The results of this study provided a first report for the industrialization of fresh pecans.
新鲜山核桃因其甜味和高营养价值而越来越受欢迎。为了促进其商业化，筛选合适的水分含量以实现高效机械脱壳同时保持营养品质，并找到合理的包装储存方法至关重要。本研究通过美国农业部使用了70多年的标准化评估系统，比较了不同水分含量的新鲜山核桃的机械脱壳效率。结果表明，干燥24小时（湿基水分含量17.51%）的山核桃机械脱壳效率最高，果仁肩部损伤率最低（DSh%，31.7%），分离时间最短（10.67分钟·千克），完整半仁率最高（CH，91.6%）。与干燥山核桃相比，新鲜山核桃种皮颜色更浅（，55.05），2,2-二苯基-1-苦基肼（DPPH，18.88微克TE·克）和2,2'-联氮-双-（3-乙基苯并噻唑啉-6-磺酸）二铵盐（ABTS，87.15微摩尔TE·克）自由基清除活性更高，酸值（AV，0.21毫克·克）和过氧化值（PV，0.003毫克·克）更低。根据酸值和过氧化值表明，真空铝膜包装（ALV）在9个月的储存期内最能保持新鲜山核桃的品质。本研究结果为新鲜山核桃的产业化提供了首份报告。
