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National Agricultural Library
U.S. Department of Agriculture
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  4. DEVELOPMENT & MAINTENANCE OF FLAVOR & SHELF-LIFE IN PEANUTS THROUGH IMPROVED HANDLING, PROCESSING AND USE OF GENETIC RESOURCES

DEVELOPMENT & MAINTENANCE OF FLAVOR & SHELF-LIFE IN PEANUTS THROUGH IMPROVED HANDLING, PROCESSING AND USE OF GENETIC RESOURCES

Objective

Determine the effect of production location, maturity, curing, seed moisture, composition, processing and relevant interactions to improve flavor and flavor consistency in peanut varieties and breeding lines. Identify, isolate, and characterize biochemical/bioactive components in peanuts that influence or indicate flavor, flavor potential, off-flavor, or nutritional quality. Evaluate microwave heating to cure and blanch peanuts.

Investigators
Sanders T H
Institution
USDA - Agricultural Research Service
Start date
2001
End date
2004
Funding Source
Agricultural Research Service
Project number
6645-43440-008-00D
Accession number
404677
Commodities
Nuts, Seeds
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