Effect of packaging method, temperature and storage period on physicochemical and sensory properties of wild almond kernel.

This research was performed to monitor the effect of different temperatures (4, 25 and 35 °C) and atmospheres (vacuum, CO and normal air) on physicochemical and sensory properties of wild almond kernel during several weeks' storage. The color, moisture content and sensory analysis of the kernels, peroxide value (PV), 2-thiobarbiotic acid (TBA), conjugated dienes and trienes (CD, CT) and acid value (AV) of the oils were determined in defined time intervals. The results showed that the influence of temperature, time and type of atmosphere on the following parameters were significantly different.