pnut pnut Peanut Science 0095-3679 0095-3679 American Peanut Research and Education Society 10.3146/i0095-3679-14-1-7 Articles Effect of Hot Water Immersion on Storage Stability of Non-Refrigerated Peanuts1 A. L. Branch 2, R. E. Worthington 3, I. L. Roth 4, M. S. Chinnan 5, and T. O. M. Nakayama 6 Former Graduate Research Assistant, Department of Food Science and Technology, University of Georgia, Experiment, GA 30212 Associate Professor Emeritus, Department of Food Science and Technology, University of Georgia, Experiment, GA 30212 Professor, Department of Microbiology, University of Georgia, Athens, GA 30602 Associate Professor, Department of Food Science and Technology, University of Georgia, Experiment, GA 30212 Professor, Department of Food Science and Technology, University of Georgia, Experiment, GA 30212

1This work was supported in part by the Peanut CRSP, USAID Grant No. DAN-4048-G-SS-2065-00.

 1 1987 14 1 26 30 2 5 1987 American Peanut Research and Education Society 1987 American Peanut Research and Education Society Abstract

Oxidative stability of Fla Early Bunch and NC7 peanuts immersed in hot water (79 C) for 90 sec and stored under non-refrigerated conditions was evaluated. Scanning electron microscopy revealed that water immersion disrupted structural makeup of the surface to form a glaze and caused coalescence of subcellular bodies. Initial hot water immersion resulted in decreased lipoxygenase activity. Throughout storage, peroxide values, free fatty acid values and lipoxygenase activity were lower in the immersed peanuts than in the non-immersed peanuts. Free fatty acid and peroxide values were significantly higher in the Fla Early Bunch cultivar than the NC7 cultivar.

 Key Words Peanuts; , storage; , electron microscopy; , hot water immersion; , lipoxygenase; , peroxides