Which factor is crucial for the prevention of rancidity in peanuts?

Maintaining low temperatures and low moisture levels is crucial for the prevention of rancidity in peanuts because these conditions inhibit the growth of molds and the enzymatic reactions that lead to the oxidation of fats. Rancidity in peanuts typically occurs when the fatty acids in the oil become oxidized, producing off-flavors and odors. By storing peanuts in cool, dry environments, the shelf life is extended and the risk of rancidity is significantly reduced.

High humidity can promote mold growth and lead to spoilage, while higher temperatures may accelerate the oxidation process. Regular shifting of storage containers and frequent quality checks, while they have their own benefits, do not directly address the chemical processes that contribute to rancidity in the same way that controlling temperature and moisture does. Thus, keeping peanuts in a stable environment with low temperature and moisture is the best practice for preventing rancidity.