ARTICLES
Authors: M. W. Hoover , Norman C. Miller
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. Full Article Available as PDF only - Use Download Feature
Keywords: Storage, Fresh, Ambient
How to Cite: Hoover, M. & Miller, N. (1974) “Storage of Prepackaged Fresh Green Peanuts”, Peanut Science. 1(2). doi: https://doi.org/10.3146/i0095-3679-1-2-4