Abstract

California is the number one producer of almonds worldwide (Prunus dulcis (Mill.); accounting for ~100% of the domestic production and ~80% of world production. Raw almond kernels are subject to the development of concealed damage (CD) which is characterized by a brown discoloration of the kernel interior that occurs with moderate heat treatment (e.g. blanching, roasting). Little is known regarding the cause of CD and, as it is not visible until after the kernels are heat treated. Based on previous results, postharvest moisture exposure resulting in an kernel moisture content higher than 8% is a key factor in the development of CD in raw almonds and that is accelerated by temperature. To date, there is no control measurement to decrease the incidence of CD. Herein, drying may be an alternative to control and recover almonds that have undergone CD. Chemical analysis such as fatty acid and volatile profile will be measured to compare the quality of almonds before drying and after drying.