Oxidative Stability of Walnut Kernel and Oil: Chemical Compositions and Sensory Aroma Compounds.

The impact of storage temperature and time on quality of two walnut cultivars ( Chandler and Howard) were evaluated. Free fatty acids, peroxides, and oxidative stabilities exhibited significant changes. After the storage period, γ-, δ-, and α-tocopherols in Howard oil significantly reduced by 42, 56, and 100% at 5 °C, while 23 °C showed 48, 42, and 100% losses, respectively.

Walnut ( L.) Volatile Compounds Indicate Kernel and Oil Oxidation.

Kernel oxidation susceptibility and pellicle darkening are among the biggest concerns regarding walnut quality. Monitoring oxidation is crucial to preserve quality from production to consumption. Chemical oxidation parameters (peroxide value and UV absorbances), fatty acid profile, tocopherols, phenols, and volatiles in 'Chandler' and 'Howard' kernels were studied at different time points during 28 weeks of storage to evaluate potential oxidation markers.

Comparative Proteomic Analysis of Walnut ( L.) Pellicle Tissues Reveals the Regulation of Nut Quality Attributes.

Walnuts ( L.) are a valuable dietary source of polyphenols and lipids, with increasing worldwide consumption. California is a major producer, with 'Chandler' and 'Tulare' among the cultivars more widely grown.

Deficit irrigation and maturation stage influence quality and flavonoid composition of 'Valencia' orange fruit.

Background: Effects of continuous deficit irrigation (DI) and partial rootzone drying (PRD) treatments (50% ETc) in comparison with full irrigation (CI, 100% ETc) were investigated during 'Valencia' orange fruit maturation. Ultra-high-performance liquid chromatography/high-resolution mass spectrometry was used to quantify hesperidin, narirutin, tangeritin, nobiletin, didymin and neoeriocitrin in the fruit juice and peel.

Results: No significant effect of irrigation was found on yield, juice soluble solids or acidity.