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— <if ‘ …… “, i ( g , p:\per effect of different packaging conditions on peeled almond stability [:.rfll'”enza di differenti condizioni confezionaiviento e : sulla stabilita delle :\-l.\.i”\j”dorle pelate e. senesi, a. rizzolo and s. sarlo istituto sperimentale per la v.llorizzazione tecnol(lgka dei prodotti agricoli, via venezian 26, 20133 italy abstract storage methods for almonds were studied \vith the .um gflengthening their i::li. thus extending marketing ;wriod, materials ‘nith !’l’i’ent light penneabilities. inside package ‘.emperature investigated. .:, stored up to 18 ‘!!’ll:ll-:s ‘,vas evaluated using physical ,(‘:)i{)ur. i.extureanda), sensory (colour. :1:1\’ol.lr acceptance) chemical ii1<llyses. lipid fraction was ‘t;tlualed oxidation in :tlt.’ t’lmlent tocopherols. an <!:;l!t’\101ls antioxidant. results ‘!il’;\ll’d that could be held ror ‘:jj ill monlhs \v1thour. a “‘;’:i’!!:-; loss quality. whatever :;.(( ‘k;lgii14 malerials. rli\sscnto con 10 scopo prolungare ia conservabilita mandorle ampliarne possibili utilizzi merciali. sono stati studiati alcuni metodi confezionamemo namento pelate. laricerca ha preso considerazione materiali confezionamento. sistemi condizionamento ie temperature stoccaggic. le pela[e state consef”l:ate fino mesi. lora stata valutata mezzo analisi chimiche. fisiche (colore. consistenza. attivita delracquaj soriali sapore. accettabilita). hanno particolare frazione o\eosa. valutazione combinazione ;j.lcuni indici tocol”erolo. fame. caratlerisliche ital, j. food sci. n, 3 ,1991 209
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