Author
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Singleton, John |
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Pattee, Harold |
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Submitted to: Peanut Science
Publication Type: Peer Reviewed Journal Publication Acceptance Date: 3/31/1997 Publication Date: N/A Citation: N/A Interpretive Summary: Economic loss to peanut farmers and processors caused by cold and heat stress at harvest time can be enormous. Both stress conditions induce off- flavor development and render the product unsuitable for the edible market. It is important to eliminate lots of peanuts with flavor defects from edible market channels. We have developed chromatographic and chemical methods to identify cold and heat stress to peanut seeds, and have isolate a chemical compound exclusive to cold-stressed peanut seed. Stained tissue slices verified cellular damage under both stress conditions. Technical Abstract: Cold and heat-stressed peanut seed were compared by dynamic headspace analysis, specific conductivity of the seed leachate, cation, and organic acid analysis by ion chromatography, and light microscopic techniques. Acetaldehyde, ethanol, and ethyl acetate were produced by both stress conditions. Additional compounds such as two isomers of butanediol and short chain acids were also isolated and identified from cold-stressed seed. Specific conductivity of the leachate from cold-stressed seed was found to be higher due to a higher efflux of potassium and acetic acid from the cells. Plasmolysis of the cold-stressed-seed cells was consistently observed. Aleurone grains appeared to be larger, more dispersed, and tended to migrate towards the cell wall in the heat-treated sample, whereas the aleurone grains in the cold-stressed samples were smaller and more concentrated to the center of the cell. Irregular cell shape was found to be common to both treatments. |
