Peroxidation of unsaturated fatty
acids is considered to be one of the main reasons for loss of
storability, which occurs due to decreased levels of antioxidants,
reduced activity of free radical and peroxide scavenging
enzymes, and increased lipid peroxidation vis-a`-vis malondialdehyde
content (Chiu et al., 1995; Hsu and Sung, 1997;
Bailly et al., 1996).