Pecan color change during storage: kinetics and modeling of the processes

Authors: PRAVHAKAR, HIMANSHU - University Of Georgia; KONG, FANBIN - University Of Georgia; Bock, Clive; KERR, WILLIAM - University Of Georgia

Submitted to: Food Research International
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 1/18/2022
Publication Date: 1/21/2022
Citation: Pravhakar, H., Kong, F., Bock, C.H., Kerr, W. 2022. Pecan color change during storage: kinetics and modeling of the processes. Food Research International. https://doi.org/10.1016/j.crfs.2022.01.015.
DOI: https://doi.org/10.1016/j.crfs.2022.01.015

Interpretive Summary: Pecan nutmeat color is affected by many factors, both internal and external. Temperature, humidity, and storage duration are major factors contributing to color deterioration. Kinetic models were developed to provide insights into the physical and chemical changes in occurring in the pecan nutmeats. The observed color changes of the pecan nutmeats were measured as lightness, chroma and hue (LCh). Reaction constants (k) were calculated; change in hue followed a zero-order decay whereas change in lightness and chroma followed a first-order decay. An Arrhenius model was used to estimate the activation energy (Ea) corresponding to different storage conditions. The values revealed significant effects of temperature, RH and storage days on color degradation. The breakdown of flavonoids and reaction products from Maillard browning could be responsible for the formation of the reddish-brown color observed in degraded nutmeats. The kinetic parameters and models were used to develop a user-friendly online interface for predicting color change depending on selected parameters (https://tinyurl.com/pecanstorage). The results of this study will aid pecan growers, processors and researchers to predict and visualize changes in color of pecan nutmeats during storage under various conditions.

Technical Abstract: Postharvest changes in pecan nutmeat color are affected by many factors, both internal and external. The temperature of the surrounding environment, and storage duration are major factors contributing to color deterioration of the nutmeats. Kinetic models have long been employed to provide insights into the physical and chemical changes in food systems; however, no kinetic model has been developed describing the color changes of pecan nutmeats during storage. The objective of this research was to determine the effect of temperature, relative humidity (RH) and storage duration on pecan nutmeat color change. Pecan nutmeats of three commercially important cultivars (Stuart, Pawnee and Desirable) were subjected to different temperatures (20, 30 and 40°C) and RH conditions (30, 50, 75% and 80%) for up to 450 days in simulated storage. The observed color changes of the pecan nutmeats were measured as lightness, chroma and hue (LCh). Additionally, the USDA pecan color rating scale was digitized to encourage its use among researchers. Reaction constants (k) were calculated; change in hue followed a zero-order decay whereas change in lightness and chroma followed a first-order decay. The value of the reaction constants ranged from 0.010 to 1.315 day-1. An Arrhenius model was used to estimate the activation energy (Ea) corresponding to different storage conditions. The values revealed significant effects of temperature, RH and storage days on color degradation. The breakdown of flavonoids and reaction products from Maillard browning could be responsible for the formation of the reddish-brown color observed in degraded nutmeats. The kinetic parameters and models were used to develop a user-friendly online interface for predicting color change depending on selected parameters, with illustrations of the resulting pecan color (https://tinyurl.com/pecanstorage). The results of this study will aid pecan growers, processors and researchers to predict and visualize changes in color of pecan nutmeats during storage under various conditions of temperature and RH, and duration of storage. Although the study used cultivars Stuart, Pawnee and Desirable, the results likely have more general applicability to other cultivars too.