quality and handling shelf life of macadamia styles and quality - mark penter
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TRANSCRIPT
Optimisation of Kernel Storage Parameters and the Prediction of Shelf
Life for South African Macadamia Kernel
M.G. Penter, F.J. Kruger and A.D. Sippel
Agricultural Research Council - Institute for Tropical and Subtropical Crops P/Bag X11208, Nelspruit, 1200, South Africa
South African Industry Export value for 2011
$ 103 660 000 R850 000 000
Slide Compliments of Rudolf Badenhorst
Background
Slide Compliments of Rudolf Badenhorst
Background
Slide Compliments of Rudolf Badenhorst
Background
SA Macadamia Tree Age Distribution (%)
18.8
36.3
31.5
13.4
0 - 5 yrs
6 - 10 yrs
> 11 yrs
Unknown
Slide Compliments of Andrew Sheard
Background
2012 2017 2022
34 500 t 41 800 t 50 000 t ?
Slide Compliments of Derek Donkin
Background
Introduction
• Consequences of rapid industry growth include:
– NIH spending longer periods on the ground
– NIS being held on farm for longer periods
– NIS being held longer at processors
– Extended harvesting season (‘Beaumont’)
– Processed kernel being held for longer periods
Introduction
• Industry needs information:
–Extended shelf life (optimised storage)
–Accurate sell-by dates
–Export kernel required to have peroxide <
3meq/kg
Quality parameters
• Peroxide
• Breakdown products of peroxides
Peroxide production
Factors promoting peroxide formation
• Oxygen
• Lipoxygenases
• Light
• Metals (iron, manganese, copper)
• Water
• Heat
• Time (maturity, NIS holding period)
• Oil exposure to oxygen
Storage trials
• Procure commercially packed kernel (nitrogen flushed, vacuum packed, 5.68kg)
• Examine the effect of: – Storage period
– Storage temperature
– Style
– Seasonality
• Use peroxide analysis to monitor quality (react with iodide, titrate iodine with Na2S2O3)
Early season
-5C 5C 15C
RT
6, 12, 18, 24 months
0, 2, 4, 6, 8, 12, 16, 20 weeks on shelf
Peroxide analysis
Mid season
-5C 5C 15C
RT
6, 12, 18, 24 months
0, 2, 4, 6, 8, 12, 16, 20 weeks on shelf
Peroxide analysis
Late season
-5C 5C 15C
RT
6, 12, 18, 24 months
0, 2, 4, 6, 8, 12, 16, 20 weeks on shelf
Peroxide analysis
0
2
4
6
8
10
12
14
E 6m 0w E 6m 2w E 6m 4w E 6m 6w E 6m 8w E 6m 12w E 6m 16w E 6m 20w
Pe
roxi
de
val
ue
(m
eq
/kg)
Early season kernel stored 6 months
-5˚C S1 -5˚C S5 5˚C S1 5˚C S5 15˚C S1 15˚C S5 Ambient S1 Ambient S5
0
2
4
6
8
10
12
14
M 6m 0w M 6m 2w M 6m 4w M 6m 6w M 6m 8w M 6m 13w M 6m 16w M 6m 20w
Pe
roxi
de
val
ue
(m
eq
/kg)
Mid season kernel stored 6 months
-5˚C S1 -5˚C S5 5˚C S1 5˚C S5 15˚C S1 15˚C S5 Ambient S1 Ambient S5
0
2
4
6
8
10
12
14
M 6m 0w M 6m 2w M 6m 4w M 6m 6w M 6m 8w M 6m 13w M 6m 16w M 6m 20w
Pe
roxi
de
val
ue
(m
eq
/kg)
Mid season kernel stored 6 months
-5˚C S1 -5˚C S5 5˚C S1 5˚C S5 15˚C S1 15˚C S5 Ambient S1 Ambient S5
0.24 0.12 0.12 0.12 12.83 0.12
0
2
4
6
8
10
12
14
L 6m 0w L 6m 2w L 6m 5w L 6m 8w L 6m 12w L 6m 20w
Pe
roxi
de
val
ue
(m
eq
/kg)
Late season kernel stored 6 months
-5˚C S1 -5˚C S5 5˚C S1 5˚C S5 15˚C S1 15˚C S5 Ambient S1 Ambient S5
0
2
4
6
8
10
12
14
L 6m 0w L 6m 2w L 6m 5w L 6m 8w L 6m 12w L 6m 20w
Pe
roxi
de
val
ue
(m
eq
/kg)
Late season kernel stored 6 months
-5˚C S1 -5˚C S5 5˚C S1 5˚C S5 15˚C S1 15˚C S5 Ambient S1 Ambient S5
0.25 7.14 0.87 0.12 5.12 7.60
2..51
9.73
0.25
0.37
3.25
7.99
For kernel stored 6 months
• Ambient temperature not sufficient for late season kernel – requires storage temperatures of 15˚C or less
• Data variability is of concern – arises from small quantities of poor kernel in otherwise good batches
0
2
4
6
8
10
12
14
E 12m 0w E 12m 2w E 12m 4w E 12m 6w E 12m 8w E 12m 12w E 12m 16w E 12m 20w
Pe
roxi
de
val
ue
(m
eq
/kg)
Early season kernel stored 12 months
-5˚C S1 -5˚C S5 5˚C S1 5˚C S5 15˚C S1 15˚C S5 Ambient S1 Ambient S5
0
2
4
6
8
10
12
14
M 12m 0w M 12m 2w M 12m 4w M 12m 6w M 12m 8w M 12m 12w M 12m 16w M 12m 20w
Pero
xid
e v
alu
e (
meq
/kg
) Mid season kernel stored 12 months
-5˚C S1 -5˚C S5 5˚C S1 5˚C S5 15˚C S1 15˚C S5 Ambient S1 Ambient S5
0
2
4
6
8
10
12
14
16
L 12m 0w L 12m 2w L 12m 4w L 12m 6w L 12m 8w L 12m 12w L 12m 16w L 12m 20w
Pe
roxi
de
val
ue
(m
eq
/kg)
Late season kernel stored 12 months
-5˚C S1 -5˚C S5 5˚C S1 5˚C S5 15˚C S1 15˚C S5 Ambient S1 Ambient S5
For kernel stored 12 months
• Style 5 is of concern, particularly at ambient temperatures
• Late season style 5 at all temperatures except -5˚C approach 3meq/kg after 5 months on the shelf
• Style 5 to be consumed within 3 months of repacking or held below 0˚C if longer shelf life is required
• Mid season kernel appears to be of better quality than early or late season kernel
0
2
4
6
8
10
12
E 18m 0w E 18m 2w E 18m 5w E 18m 8w E 18m 12w E 18m 16w E 18m 20w
Pe
roxi
de
val
ue
(m
eq
/kg)
Early season kernel stored 18 months
-5C S1 -5C S5 5C S1 5C S5 15C S1 15C S5 Ambient S1 Ambient S5
0
2
4
6
8
10
12
M 18m 0w M 18m 2w M 18m 4w M 18m 6w M 18m 8w M 18m 12w
M 18m 16w
M 18m 20w
Pe
roxi
de
val
ue
(m
eq
/kg)
Mid season kernel stored 18 months
-5C S1 -5C S5 5C S1 5C S5 15C S1 15C S5 Ambient S1 Ambient S5
0
2
4
6
8
10
12
L 18m 0w L 18m 2w L 18m 4w L 18m 6w L 18m 8w L 18m 12w L 18m 16w L 18m 20w
Pe
roxi
de
val
ue
(m
eq
/kg)
Late season kernel stored 18 months
-5C S1 -5C S5 5C S1 5C S5 15C S1 15C S5 Ambient S1 Ambient S5
For kernel stored 18 months
• Style 5 again cannot be held at ambient temperature – not even for mid season harvest
• For both style 1 and 5, 15˚C is inadequate for storing late season kernel if 5 months shelf life is required in retail packs
Predicting shelf life
Rancimat
• Also known as:
– Swift test
– Accelerated oxidation test
• Principle:
– At elevated temperatures and oxygen levels, poor samples with existing oxidative damage will degrade rapidly
0
5
10
15
20
25
30
35
40
45
50
Style 1 Style 5 Style 1 Style 5 Style 1 Style 5
Early season Mid season Late season
Ind
ucti
on
peri
od
(h
ou
rs)
Style and harvest timing
Effect of style and harvest time on Rancimat induction period
Rancimat
• The rancimat test predicts:
– Kernel quality and shelf life declines as season progresses
– Style 5 has lower storage potential than style 1
• Is this prediction accurate?
Conclusions
• Style 5 kernel has lower storage potential than style 1 kernel (assume this applies to all styles with fractured kernel
• For vacuum packed bulk kernel: – For storage periods of up to 12 months, ambient
temperature is not suitable
– For storage periods of 18 months temperatures of 15˚C may not be adequate
Conclusions
• Kernel quality declines as season progresses and there may be small quantities of poor kernel in early season batches – Is there old kernel picked up in the early season?
– Is late season kernel spending longer on the orchard floor / drying bins?
• Rancimat may be able to predict shelf life – further work required to correlate induction times and shelf life
Thank You
• SAMAC
• ARC
• Bioservices cc
• Elvis Nkwana and Yvonne Nxundu