Kernel brown centres in macadamia: A review

Abstract

The incidence of kernel brown centres in macadamia (Macadamia integrifolia and M. tetraphylla and hybrids) has increased substantially in Australia. Although the defect amounts to only ~1% of all kernels processed in Australia, it costs the macadamia industry over AU$2 million per annum. Little formal research has been conducted, although the defect is mentioned widely in informal grower journals. Possible causal factors are reviewed in this article. Evidence suggests that kernel brown centres may be associated with exposure of enzymes in cell membranes and are also associated with incorrect nut-in-shell drying regimes. There appears to be an interaction among nut-in-shell moisture content, nut drying regime, and the incidence of brown centres. There is some indication that storage of wet nuts in poorly ventilated silos increases the potential for developing kernel brown centres. It is recommended that future research focusses on these issues.