Degradation of almond pellicle color coordinates at different storage temperatures
نویسندگان
چکیده
The pellicle or seed coat of almond kernels is subject to darkening during long-term storage and may affect the marketability of the stored product. Environmental conditions during storage and genetic factors both affect the extent of darkening during the storage period. The degree of pellicle color change of five distinct almond accessions was examined during long-term storage at 2, 22 and 32 ◦C. Pellicle luminosity, chroma and hue angle were measured on 12 dates throughout an 11-month storage period. An ANCOVA was used, with storage temperature b o i p p h t s s P
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