Shelf Stability Study

Sunflower Kernel Shelf Stability Study

This study from 1997 shows that low oxygen packaging can prolong the shelf stability of roasted sunflower kernel for a full year, meeting the required shelf life of many packaged products.

Download the pages of the executive summary from this study by clicking on the file names below. The full technical discussion is available in the Journal of Food Science; Volume 62, No. 2, 1997.

Additional Documents

Shelf Stability Executive Summary, Page 1 file size: 2423 kb

Shelf Stability Executive Summary, Page 2 file size: 2308 kb

Shelf Stability Executive Summary, Page 3 file size: 2975 kb

Shelf Stability Executive Summary, Page 4 file size: 2340 kb

Factors Affecting the Shelf Stability of SF Nuts

This study compared the relative shelf stabilities of kernels of a traditional HLA sunflower type and a new HOA type as influenced by dry roasting, oil roasting in either peanut oil or a high-stability oil and oil roasting in the high-stability oil containing a natural antioxidant product.

Budin, John T. and William M. Breene. "Factors Affecting the Shelf Stability of Sunflower Nuts." J. Am. Oil Chem. Soc. 70: 493 (1993).

Free Primary Alcohols in Oils & Waxes

The composition of free primary alcohols in oils and waxes obtained from the germ, kernel, seed coat, shell and skin (peel) of various nuts, seeds, fruits, and cereals from the chrysalis of silkworm was examined.

Dawanishi K., K. Aoki, Y. Hashimoto, and Matsunobu A. "Free Primary Alcohols in Oils and Waxes from Germs, Kernels and Other Components of Nuts, Seeds, Fruits and Cereals." J. Am. Oil Chem. Soc., 68:869 (1991).

Hydrocolloid-Coated Confectionery SF Nutmeats

The authors of this study purport that a hydrocolloid film coating directly on confectionery sunflower nutmeats extends their shelf life.

Hettiarachchy, N.S., B.L. D'Appolonia, A. Jacobsen, and J. Henderson. "Shelf-Life Stability of Hydrocolloid-Coated Confectionery Sunflower Nutmeats." Cereal Foods World 34:618 (1989).

Sensory and Chemical Evaluation of Stored Kernels

The purpose of this study was to determine the effect of storage on the stability of oil-roasted, non-oil kernels from a regular high linoleic acid hybrid compared with a new high oleic acid hybrid.

Robertson, J.A., B.G. Lyon, W.H. Morrison III, and J.F. Miller. "Sensory and Chemical Evaluation of Stored Oil-Roasted High Oleic Nonoil Sunflower Kernels." J. Am. Oil Chem. Soc. 65: 985 (1988).

Storage Studies on Confectionery Sunflower Kernels

Two studies were conducted to examine the physical and chemical characteristics of dehulled confectionery sunflower kernels during storage using two methods of packaging.

Buendia, M.O., and B.L. D'Appolonia. "Storage Studies on Confectionery Sunflower Kernels." Cereal Chemistry 63:85 (1986).

Changes in Oil-type Sunflower Seeds

The purpose of this study was to investigate the effect of moisture content on the quality of sunflower seed during storage at 20 C and to identify the species of fungi invading the seed.

Robertson, J.A., R.G. Roberts, and G.W. Chapman Jr. "Changes in Oil-Tpe Sunflowerseed Stored at 20 C at Three Moisture Levels." J. Am. Oil Chem. Soc. 62: 1335 (1985).

Moisture Effect on Fungal Growth & Seed Storage

The purpose of this study was to investigate the effect of moisture content during storage on the chemical and microbial quality of new hybrid sunflower seed and to obtain additional information on optimum conditions for storing sunflower seed.

Robertson, J.A., G.W. Chapman, R.L. Wilson Jr, and R.B. Russell. "Effect of Moisture Content of Oil Type Sunflower Seed on Fungal Growth and Seed Quality During Storage." J. Am. Oil Chem. Soc. 61: 768 (1984).