While Curing in the Stack Pole ... Hull Scrape black pods increased - PowerPoint PPT Presentation

. A-APRES 2015 Post Harvest Quality Symposium Roasted Peanut Flavor A Limited Characteristic OR Broad Opportunity ? Dr. Tim Sanders Consultant USDA, ARS Retired Professor Emeritus NC State University

. A-APRES 2015 Post Harvest Quality Symposium While Curing in the Stack Pole ... Hull Scrape black pods increased from ca. 18% to ca. 52% in 30 days Medium grade size contained 30-40 % more seed from black pods in 30 days Sanders et al. Peanut Science (1997) 24:25-31 Higher RP flavor is found in mature peanuts. Sanders et al. J Food Sci. (1989) 54:475-477

. A-APRES 2015 Post Harvest Quality Symposium Weights and Calculated Weight Percent of Medium Size Peanuts Color Class Weight(g) Percent Yellow 2 498.4 8.2 492.5 Orange A 8.1 OrangeB 1238.2 20.3 Brown 1758.4 28.8 Black 2118.7 34.7

TC-2 Contours (°C) TC-4 0-10 90-100 TC-5 10-20 100-110 TC-6 20-30 110-120 30-40 120-130 TC-8 40-50 130-140 TC-10 50-60 140-150 60-70 150-160 TC-11 70-80 160-170 TC-12 80-90 TC-14 0 2 4 6 8 10 12 14 16 18 20 22 24 26 28 30 32 34 36 Time on belt (minutes)* Hopper Unload Gap Heating Zone 1 Heating Zone 2 Cooling Zone

. A-APRES 2015 Post Harvest Quality Symposium Main Volatile Contributors to Roasted Peanut Flavor Neta, E. Ph.D. NCSU 2010 methional 1-octen-3-one non anal hexanal octanal 2-acetyl-1-pyrroline carbon disulfide phenylacetaldehyde Chetschik et al, J. Agric. Food Chem. 2010, 58:11018 methional 2,3-pentanedione methanethiol 3-methylbutanal 2-methylbutanal 2-acetyl-1-pyrroline

Precursors and pathways?

Genomic Map

· Plt · 1 Patholo~ ~ lo ysio Development. PHYSIOLOGI C AL 4" Differe.ltintion Hormonal , metaboli c hlf(>('tion or hrumnuty? ENYIROIDvIENT __,, Physi c al , c hemi c al , ' Stress Req>01\se biologi c al stress