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High-throughput, Microscale Protocol for the Analysis of Processing Parameters and Nutritional Qualities in Maize (Zea mays L.)

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Quality changes in macadamia kernel between harvest and farm-gate.

David A Walton¹, Helen M Wallace

¹Faculty of Science, Health and Education, University of the Sunshine Coast, Sippy Downs Drive, Sippy Downs, Queensland 4556, Australia. dwalton3@usc.edu.au

Journal of the Science of Food and Agriculture

|January 11, 2011

Summary

This summary is machine-generated.

Macadamia kernel quality significantly declines during on-farm handling and storage after harvest. Minimizing post-harvest processing steps and ensuring rapid drying are crucial for maintaining macadamia nut quality.

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Area of Science:

Agricultural Science
Food Science

Background:

Macadamia integrifolia, Macadamia tetraphylla, and their hybrids are commercially cultivated for edible kernels.
Post-harvest handling involves on-farm drying and sorting to remove poor-quality kernels before processing.
Quality loss can occur during these initial on-farm operations.

Purpose of the Study:

To assess macadamia kernel quality loss during on-farm post-harvest handling.
To identify specific stages where quality degradation occurs.

Main Methods:

Macadamia nuts-in-shell were sampled at five points from dehusking to final storage.
Raw kernels were assessed for shoulder damage, weight of pieces, and unsound kernel.
Roasted kernels were evaluated for colour, mottled colour, and surface damage.

Main Results:

Significant increases in shoulder damage, kernel weight loss, and unsound kernels were observed from dehusking to the final silo.
Roasted kernels showed significant increases in dark colour, mottling, and surface damage during on-farm handling.

Conclusions:

Substantial macadamia kernel quality loss occurs during on-farm sorting and storage.
Rapid drying and minimized on-farm handling are recommended to preserve optimal kernel quality before processing.