Higher moisture in almonds, a possible result of rain during harvest, was studied. Water activity (a w ) was positively correlated with moisture, increased reducing sugar and free fatty acid, and negatively correlated with total fat of almond kernels. These parameters indicate increased metabolism in the moist kernel and may be the cause of “concealed damage” a defect evidenced by brown centers in heated almonds. An almond water sorption isotherm has been developed and compared to mathematical equations. Fungal growth occurred at a w 0.75 and above. Time for visible growth development was related to a w and moisture. Fungal growth on the kernel depended upon a w and time. Static flora did not change at a w 0.70 and below. Aspergillus glaucus group was most frequently isolated at a w 0.75–0.80 and other storage fungi more frequently as the a w increased to 0.9. A. niger was the most frequent isolate.
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King et al. (1983) studied this question.
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