Effects of Acetylated Monoglyceride Coatings on Pecan Kernel Shelf‐life

Pecan kernels, coated with hot dip applications of acetylated monoglycerides and acetylated monoglycerides containing legally acceptable quantities of antioxidants, were evaluated over 24 wk of accelerated storage for changes in color and peroxidation of the indigenous oils. Both types of coatings showed significant effects on the degree of color changes occurring as determined from Hunter AE values. However, it appears that these differences were due to a masking of the red‐brown coloration that developed rather than a retardation of the color development. The coatings did not have a significant effect on the amounts of anthocyanidins and phlobaphenes formed when compared to untreated kernels. Peroxidation of the oils in the kernels was retarded by both types of coatings, but differences were not significant until after the oils were oxidized to levels that would have been detectable subjectively. Differences among varieties in susceptibility to color changes and peroxidation of the kernels appeared to be more influential to storage stability than the application of monoglyceride coatings.