Effective Management of Pecan Storage Conditions from Post-Harvest Through to Market Sale

Pecans are a source of protein, fiber, bioactive compounds, and are rich in fatty acids. Their quality depends on postharvest and storage (temperature, light, and relative humidity). Pawnee nuts were dried at 30 °C up to 4% moisture content. In-shell pecans were stored in raffia bags at 20 °C in darkness for two and four months (2M/4M). They were then shelled and vacuum-sealed for 0, 4, 8, and 12 months in darkness, before being exposed to light and ambient light for 0, 20, and 40 days. The attributes evaluated were water activity, moisture (%), peroxidation (meq O2/kg oil), TBARS (meq MDA/kg nut), luminosity, and instrumental hardness (N). Results were analysed using Dunn's test with a 5% significance level. For 2M, day 0 peroxidation values increased slightly up to eight months of vacuum and darkness, below 2 meq O2/kg oil. Changes in texture in the fourth and eighth months were related to water activity, and higher peroxide and TBARS values for days 0 and 20, decreasing lightness. At 4M, alterations in water activity, moisture, lightness, and texture, along with higher peroxide and TBARS values, were observed in the fourth and eighth months. Compared to 2M (p