Storage of the Early Ripe Almonds under Modified Atmosphere to Preserve Kernel Qualitative and Sensory Traits

Almonds are often used both in confectionery products and for fresh consumption. Thus, to enhance the use of early ripe or unripe almonds, it is important maintain organoleptic qualitative traits product a period time as long possible. The objective research was study different types almonds storage, not artificially dried, under modified atmosphere quality almond kernels mainly destoned table storage samples 100 ± 1 kPa CO2, N2 air at +4 °C +10 °C, respectively 12 days. Some analytical parameters sensory analysis were explored. Test results showed that most suitable keeping chemical, physical sensorial attributes kernels, maintaining their intact up almost two weeks storage.