Pecan nut conservation parameters in Argentina

A study conducted by a team of researchers in Argentina, published in Postharvest Biology and Technology magazine, explores the potential of storing pecan nuts, specifically the Stuart variety, under controlled temperature conditions to extend their shelf life without compromising nutritional and sensory qualities. The research, led by Adriana Descalzo of INTA - CONICET and involving staff from INTA, ITA-CIA, and CIRN, aimed to address the challenge of maintaining quality in pecans, which are prone to oxidation and rancidity, particularly after six months post-harvest.

The team stored samples of Stuart nuts at two temperatures, 2 °C and 20 °C, with a relative humidity of 65%, assessing oxidative stability every 60 days. The results demonstrated that refrigeration at 2 °C significantly reduced lipid oxidation compared to 20 °C, as indicated by lower levels of hexanal and pentanal, compounds related to rancidity and bitter taste. This finding suggests that storing pecans at lower temperatures could help prolong their shelf life and maintain their flavor and sweetness, potentially benefiting producers and the food industry by enhancing the marketability of the product.