Abstract
Lipid changes during storage of domestic walnuts (shelled and unshelled) and peanuts were checked and as the storage conditions, followings were selected, temperatufe: 5 and 37°C, relative humidity (RH); 0,48 and 83%. Results were as follows: 1) High humidity storage was not suitable for the storage of these nuts and after 2 or 3weeks' storage, the rancid odeur and also the growth of fungi were recognized and the rate of rancidity of the low RH storage was greated than this of the medium RH one.2) When the storage temperature was low (5°C), the oxidation of Iipids was controlled to some extent.3) As to the effect of shell, the oxidation of lipids in shelled nuts was a little less as compared with this in unshelled ones.
