A method to increase the shelf life of (shelled) pecans.
February 5, 1999
Filed at 1:36 a.m. EST
WASHINGTON (AP) -- Pecans bought for Thanksgiving pies might stay
tasty until Memorial Day barbecues, with an edible coating being developed by
scientists with the Agriculture Department's research service.
The coating can keep pecans fresh up to 10 months in storage at room
temperature and could preserve the natural flavor of the nuts. The coating
could help promote year-round consumption of pecans.
Made from all-natural cellulose, the coating is sprayed on pecan nutmeats by
processors. Cellulose is relatively inexpensive.
Scientists with the research service tested three cellulose derivatives. The best
one gave the pecans a high gloss and delayed color changes in the nuts.
Dark-colored pecans are often associated with rancidity, when oxygen enters
the nut and breaks down some of its fat. The cellulose did not leave the
pecans feeling oily.
The coatings, which are generally recognized as safe by the Food and Drug
Administration, would need to be listed on the label as an ingredient. They
could help promote year-round consumption of pecans.
The coatings were developed at the ARS Citrus and Subtropical Products
Research Laboratory in Winter Haven, Fla., in conjunction with the ARS
Southeastern Fruit and Tree Nut Research Laboratory in Byron, Ga.
Copyright 1999 The New York Times Company |
