Effect of Pasteurization on Raw Almond (<i>Prunus dulcis</i>) Oxidation during Storage

The majority of commercial almonds grown in California undergo pasteurization using a validated process such as moist heat exposure (MH) or fumigation with propylene oxide (PO) to reduce the potential Salmonella bacteria contamination. Although these treatments are common, their effect on raw almond storage quality is not well understood. To address this, were either pasteurized MH and PO left unpasteurized (control) stored for 12 months under accelerated shelf life conditions. Lipid oxidation markers, headspace volatiles, descriptive analysis evaluated monthly. Significant differences observed between treatments, control samples expressing significantly higher levels alcohols organic acids up 3 times overall volatile concentrations. At 8 storage, panelists distinguished sample from lower scores rancidity-related attributes. > decreases rate lipid during compared controls, thereby increasing life.