Influence Of Controlled Atmosphere Storage With N₂on Peanuts Quality

Peanuts in our country is mainly used for oil extraction and raw material of traditionalfood, but peanuts is extremely difficult to store. The subject studies peanut storage with thecontrolled atmosphere technology, in order to achieve the purpose of delaying peanut qualitydeterioration and to extend the storage life. Peanut quality indicators are determined underdifferent storage and temperatures conditions. The results are as follows:Temperature is the main factors affecting peanut quality. In the same storage condition,the higher the temperature,the more obvious the storage quality deterioration. The qualitychanges in each groups are similar in the low temperature.but peanut quality deterioration ratein nitrogen group is slow compared with the Conventional group. The effect of the storage innitrogen98%group is better than the effect in nitrogen90%.It has obvious advantages tomaintain the storage qulity, especially it play a significant delaying role in the peanutgermination rate, decreasion of the catalase activity and addition of fatty ac id values.In comparison with peanuts in conventional storage, under controlled atmospherestorage with N2, the change of extracting peanuts‘crude fat quality with time at differentstorage temperature was studied. The test shows that, the change of colour and lodine valueare not obvious. Acid value, peroxide value and carbonyl base price have an evidentincreasing trend. The change of crude fat‘s quality in98%nitrogen storage concentration isslower than that in conventional storage, the change in90%nitrogen storage is not obvious.The condition in98%nitrogen strorage at30℃can slow down rancidity of peanuts, butwhether in the controned atmosphere or not,the storage effect at35℃is not obvious.Storage methods is highly significantly negatively correlated with crude fatsl‘s acidvalue and peroxide value. So toraged peanuts is used for peanut-oil.98%nitrogen storage issuggested, the effect is better.The temperature is a major factor for peanut nutritional quality change. In the samestorage conditions, the higher the temperature,the more obvious nutritional qualitydeterioration, compared with the temperature, the storage methods is less affected.With the extension of storage time, the changes of the nutritional quality of peanut areslow. Compared with the storage methods, the temperature is the main factor to affect thecrude protein and crude fat changes. With the temperature increasing, crude protein, crude fat,linoleic acid and vitamin E levels are reduced.Storage time has the most influential effect in microbial activity, storage methods, temperature and moisture also have the great impact on the peanut microbial activity. The Pvalue order are storage time, storage methods, temperatures and water.The peanut storage temperature from25to30.in controlled atmosphere storage, canachieve the effect of quasi-low-temperature storage; storage temperature is above30℃,peanut quality deterioration accelerated. Storage time not exceeding six months...