ArticleCurrent research in food science2022
Pecan color change during storage: Kinetics and Modeling of the Processes.
Article in Current research in food science, 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 5 papers.
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
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Who cites it
5 citing papers in PubMed.
- Integrated metabolomics analysis of pigment metabolite accumulation and color development of fresh Dendrobium officinale juice after processing.NPJ science of food · 2026Article
- Effect of Moisture Content of Fresh Pecans on Mechanical Shelling Efficiency, Nutritional Features, and Packaging Method.Foods (Basel, Switzerland) · 2025Article
- Effect of relative humidity, storage days, and packaging on pecan kernel texture: Analyses and modeling.Journal of texture studies · 2023Article
- Comprehensive Quality Evaluation for Medicinal and Edible Ziziphi Spinosae Semen before and after Rancidity Based on Traditional Sensory, Physicochemical Characteristics, and Volatile Compounds.Foods (Basel, Switzerland) · 2022Article
- Hydrogen sulfide treatment increases the antioxidant capacity of fresh Lingwu Long Jujube (Current research in food science · 2022Article
Corrections and comments
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Authors and funding
4 authors.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Postharvest changes in pecan nutmeat color are affected by many factors, both internal and external. The temperature, relative humidity (RH) of the surrounding environment, and storage time 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, RH and storage time 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. It was observed that the 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
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