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Preservation of fresh pistachio fruit by some packaging types in cold storage

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Abstract

Fresh in-hull pistachio is a beneficial and highly desirable food product for consumers but is perishable and sensitive to contamination in storage. Here; the effects of some packaging types (ordinary polyethylene, antimicrobial polyethylene, ordinary polypropylene, and antimicrobial polypropylene), cold storage period (at harvest, 30th day, 60th day, and 90th day), and their interaction were determined on the storage stability of fresh pistachio. Firmness, chlorophyll, and carotenoid of hulls and kernels decreased with time. The anthocyanin of hulls declined over time, but in kernels, it was almost stable. The content of phenolic compounds, flavonoids, and DPPH scavenging capacity of kernels declined over time. Antimicrobial polyethylene packaging prevented the reduction in most of these parameters. Over time, the ion leakage, malondialdehyde, and hydrogen peroxide of hulls increased, but polyethylene packaging, especially the antimicrobial one, prevented this increase. The activity of polyphenol oxidase and phenylalanine ammonia lyase was stable in hulls for polypropylene packaging. In polyethylene packaging, especially in antimicrobial one, the activity of these enzymes and also the peroxidase, revealed an increase on the 30th day comparing harvest time, and this level reached the initial level afterward. Antimicrobial polyethylene packaging was the best packaging in terms of preserving the appearance, taste, and aroma of pistachios. HPLC analysis did not detect any signs of aflatoxin in the kernels at harvest and 90 days after harvest in any of the package. Among the four packaging types applied in this study, antimicrobial polyethylene is strongly suggested for the preservation of fresh pistachios in cold storage.

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Acknowledgements

The authors thank Mr. Mohammad Sajed and Imen Novin Pooshan Pak company, Iran, for providing the packaging types (info@inpack.ir).

Funding

This research was funded by Vali-e-Asr University of Rafsanjan.

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Authors and Affiliations

  1. Department of Horticultural Sciences, College of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran

    Masoomeh Hasanshahi, Elaheh ZamaniBahramabadi & Fatemeh Nazoori

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  1. Masoomeh Hasanshahi
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  2. Elaheh ZamaniBahramabadi
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  3. Fatemeh Nazoori
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M Hasanshahi: doing lab experiments, E ZamaniBahramabadi: preparing the manuscript, F Nazoori: planning the experiment.

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Correspondence to Fatemeh Nazoori.

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Hasanshahi, M., ZamaniBahramabadi, E. & Nazoori, F. Preservation of fresh pistachio fruit by some packaging types in cold storage. Food Measure 17, 6566–6576 (2023). https://doi.org/10.1007/s11694-023-02153-7

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