| Hunter colorimeter, thiobarbituric acid reactive substances (TBARS) and germination rate were used as quality indicators of foods stored at -20, 10, 21 or 29.5°C; with or without oxygen absorber packets (OAP) for 6, 12, 18 or 24 months. Potato pearls, dried carrots and dried sliced apple exhibited significant darkening by 6-months at 29.5°C regardless of oxygen status of the container. White rice showed significant yellowing under the same conditions. Dried milk, rolled oats, white flour and whole wheat did not discolor under these conditions. TBARS rose in all foods with increased storage time. OAP had a significant effect in reducing TBARS concentration over time.;Germination of wheat kernels was reduced to less than 80% after 24 months storage at 29.5°C. However, when stored with an oxygen absorber packet, germination was still 86%. Storage length and temperature are the primary factors that determine the quality of home-stored dried food items. |
