Abstract Raw almonds are a major commodity, yet much is unknown about how storage conditions determine their shelf life. The storage stability, as measured by consumer assessments and chemical measures, of raw almonds was determined for samples stored in cardboard boxes and polypropylene packaging for 2 years at 4, 15, 25, and 35 °C, and at 50% and 65% relative humidity (RH). Samples stored in unlined cartons always failed (>25% rejection) before their counterparts stored in polypropylene bags under identical environmental conditions. Models determined that polypropylene packaging (as opposed to unlined cardboard cartons) extended the time until sample rejection by more than 7 months. Temperature and RH were both negatively associated with storage time until failure. Flavor was a greater contributor to consumer acceptability than texture or odor, while peroxide values and free fatty acids were of greater importance in predicting raw almond consumer quality than measures of conjugated dienes or 2‐thiobarbituric acid‐reactive substances. Practical Application The results of this study will allow almond producers to determine packaging types and environmental storage conditions that provide shelf life of a specified time.

中文翻译：

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储存条件对两年内未加工的“Nonpareil”杏仁的消费者和化学评估的影响

摘要 生杏仁是一种主要商品，但对于储存条件如何决定其保质期，仍有很多未知之处。通过消费者评估和化学措施测量，在 4、15、25 和 35 °C 以及 50% 和 65% 相对浓度下，在纸板箱和聚丙烯包装中储存 2 年的样品测定生杏仁的储存稳定性湿度（RH）。在相同的环境条件下，储存在无衬里纸箱中的样品总是先于储存在聚丙烯袋中的样品失败（>25% 拒绝）。模型确定聚丙烯包装（相对于无衬里的纸板箱）将样品拒收的时间延长了 7 个月以上。温度和相对湿度都与失效前的储存时间呈负相关。与质地或气味相比，风味对消费者接受度的影响更大，而过氧化值和游离脂肪酸在预测生杏仁消费者质量方面比测量共轭二烯或 2-硫代巴比妥酸反应性物质更重要。实际应用 这项研究的结果将使杏仁生产商能够确定提供指定时间保质期的包装类型和环境储存条件。