Tocopherol Quantification by HPLC in Pecans and Relationship to Kernel Quality during Storage

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Abstract
Changes in tocopherols were followed in Stuart, Desirable and Schley cultivars during storage at 23.9°C and 60‐70% RH and 0.6°C and 75% RH for 12 mo. Quality changes in the pecans were monitored using Hunter color measurements and conjugated diene measurement. α‐, β‐,γ‐ and 8‐tocopherols were found in the three cultivars and γ‐tocopherol was the primary form in each. Decreases of γ‐ and total tocopherols and L, hue angle and saturation index values were observed for pecans stored at 23.9°C (P < 0.05). Positive correlations (P < 0.05) were found between γ‐ and total tocopherols and Hunter color values for samples stored at 23.9°C. Conjugated diene levels did not correlate with tocopherol levels and Hunter values (P < 0.05). Pecans could be stored at 0.6°C and 75% RH for 12 mo without changes in kernel color, oil quality, tocopherols or conjugated diene levels.