pnut pnut Peanut Science 0095-3679 0095-3679 American Peanut Research and Education Society 10.3146/i0095-3679-1-2-4 Articles Storage of Prepackaged Fresh “Green” Peanuts M. W. Hoover and Norman C. Miller 1 Department of Food Science. North Carolina State University, Raleigh

Paper No. 4368 of the Journal Series of the North Carolina State University Agricultural Experiment Station, Raleigh, North Carolina.

The use of trade names in this publication does not imply endorsement by the North Carolina Agricultural Experiment Station of the products named nor criticism of similar ones not mentioned.

This manuscript reports research involving pesticides. It does not imply that the uses discussed here have been registered. All uses of pesticides must be registered by appropriate State and/or Federal agencies before they can be recommended.

 7 1974 7 1974 1 2 50 52 American Peanut Research and Education Society 1974 American Peanut Research and Education Society Abstract

Raw ‘green’ peanuts were treated with combinations of hot water and fungicides. Portions of the variously treated peanuts were surface dried in 110°F. moving air for 10 minutes prior to packaging. The visible microbial infection of the packaged peanuts was greatly reduced by treating the raw, washed product in a 120°F. water bath containing 500 ppm of either Botran or benomyl. Treating the raw peanuts by submerging them in 120°F. water for 2.5 to 5 minutes was effective in retarding microbial growth; however, this was greatly improved by the addition of Botran or Benomyl. Reducing the surface moisture of the peanuts in 110°F. moving air for 10 minutes enhanced the effectiveness of all treatments.