The inhibitory effect of nitric oxide on enzymatic browning reactions of in-package fresh pistachios (Pistacia vera L.) (original) (raw)
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Food chemistry, 2019
The aim of this study was to identify phenolic compounds and measure the physicochemical properties of two pistachio (Pistacia vera L.) cultivars ('Uzun' and 'Ohadi'). For this purpose, the pistachios were subjected to four different hulling methods (wet hulling-WT, brine hulling-BR, wet-dry hulling-WD, and dry-dry hulling-DD) and a standard roasting treatment. Phenolic compounds were analyzed by HPLC-DAD-ESI-MS. Twelve phenolics were identified and quantified in the samples, 10 of which were flavonoid and two non-flavonoid phenolic acids. In both cultivars, the major compounds were found to be gallic acid and catechin followed by eriodictyol-7-O-glucoside and eriodictyol. The dry-dry hulling method treated sample had higher antioxidant capacity, total phenol content, and phenolic compounds than the other hulling methods in both pistachio cultivars. After the roasting treatment, the antioxidant capacity, phenolic content, and a value increased while the L and b value...
The Effect of MAP and Different Atmospheric Conditions on the Color of In Hull Fresh Pistachio Nut
Modified atmosphere packaging (MAP) was used to increase the shelf life of fresh in hull pistachio nuts (Pistacia vera L.), meeting the market demand for fresh high quality products. Fresh in hull pistachio nuts were stored at 5°C and three different gaseous conditions including 10% O 2 , 20% CO 2 and 70% N 2 (MAP1), 100% CO 2 (MAP2) and ambient atmosphere for 42 days. The samples of 300 g of pistachio nuts were packaged in sealed high barrier poly propylene (PP) bags (26×20 cm). The permeability of films for CO 2 was 3910 cm 3 /m 2 dbar at 23°C and 50% RH. The thickness and the surface of the used films were 2.00 mm and 78.90 cm 2 , respectively. External appearance, weight loss, firmness and color attributes and microbial growth were investigated at regular intervals throughout the storage period. Significant differences were found between packaged and unpackaged fresh in hull pistachio nuts in the most of parameters considered. The firmness in the nuts decreased markedly in control samples. This trend was also observed in the nuts stored under 10% O 2 , 20% CO 2 and 70% N 2 . However, the firmness in those nuts stored in 100% CO 2 increased. On the other hand weight loss was quite slighter in the samples stored at MAP comparing to the control ones (p<0.01). MAP had a significant effect (p<0.01) on the storage time, with the external appearance being the limiting factor for shelf-life of pistachio nuts. Storage in 100% CO 2 and 5°C showed the best results among the treatments in terms of retaining physical properties and sensory attributes, increasing the health and extending the shelf-life of fresh in hull pistachio nuts.
A Review of Pistachio Kernel Composition during Fruit Ripening
Islamic Azad University, Damghan Branch, Journal of Nuts, 2022
Pistachios (one of 50 healthy foods) are essential for human health. The ripening stage is of great importance for food processing, as the chemical composition of this fruit is heavily influenced by its maturity level. For instance, as premature pistachio has unique green color, it can be used in desserts, sauces, ice creams, and chocolates, while mature pistachios often used as snacks. Considering that the nutrients in the pistachio kernel are dependent on various factors, especially environmental conditions, determining the amount of these compounds during the ripening stages of the pistachio kernel can considerably contribute to the appropriate harvest time and increase the duration of its storage period. Biochemical compounds such as carbohydrates, fats, and proteins are less affected by growth but may affect pistachio kernel taste and its nutritional value and health. The highest amounts of carbohydrates, fats, and proteins are available at the time of optimal harvesting when the hull is fully ripe. Phenolic compounds and antioxidant activity of pistachio decrease during ripening, and oil and fatty acid levels increase with the ripening period. In the case of the color parameter, the L factor decreases during the ripening period, and the a and b factors increase. Different stages of ripening have a significant effect on pistachio compounds. Nutrients in pistachio kernel are dependent on various factors that their diagnosis in different stages of growth contributes considerably to harvesting at the right time and increasing the storage period of this product.
Effect of Sodium Nitroprusside on Postharvest Quality and Senescence of Wax Apple
HORTICULTURAL SCIENCE and TECHNOLOGY, 2021
Wax apple is one of the most important commercially grown fruits and is consumed worldwide due to its excellent quality attributes and high degree of acceptance by consumers. However, wax apple is highly perishable and the application of storage and other postharvest technologies is necessary to maintain fruit quality from harvest to consumption. In this study, the effects of sodium nitroprusside (SNP) on the postharvest quality and senescence of wax apple (Syzygium samarangense (Blume) Merr. & Perry) was investigated. The wax apples were treated with three concentrations of SNP (1, 2.5, and 5 µmol•L-1), and the control was treated with distilled water. The treated fruits were air dried naturally and stored at 25°C (the relative humidity was 90%) for 7 days to determine the various parameters. The results demonstrated that soaking in SNP maintained higher titratable acidity (TA) and soluble solids content (SSC) and sustained a stable Brix-acid ratio (BAR). SNP also suppressed the degradation of anthocyanins and the decrease of firmness. Additionally, it functioned in delayed polyphenol oxidase (PPO) and peroxidase (POD) activities in the early period and suppressed the decrease of the two enzyme activities in the late period. Increases in malondialdehyde (MDA) content were inhibited. In summary, 2.5 µmol•L-1 SNP significantly maintained the quality and suppressed the senescence of postharvest wax apple fruit compared to the control. Therefore, the application of SNP may represent a promising and practical methodology for extending the shelf life of fruit.
Solid State Fermentation Effects on Pistachio Hulls Antioxidant Activities
2010
Pistachio (Pistacia vera L.) is a small tree native to mountainous regions of Iran. The seed has a mauvish skin and light green flesh, with a distinctive flavor. The hulls contain high amount of phenolic and flavonoid compounds, which are known as source of antioxidant. Recently, the use of natural additives found in plant material as preservative in food and cosmetic products received considerable attention. On the other hand was know processing method to improve the antioxidant activity of agriculture byproducts and reduce the anti-nutritional metabolites. Therefore, this experiment was carried out to determine the effect of solid state fermentation on pistachio hulls antioxidant activities using five types of fungi namely White rot fungi (ATCC 64897), White rot fungi (ATCC 90467), Aspergillus terreus (ATCC 74135), Rhizopus oligosporus and Aspergillus oryzae. Pistachio hulls were subjected to fermentation process for the period of 10 days. Freeze-dried samples were extracted with 80% methanol. The result showed that the samples contained varied concentration of phenolic compounds from 0.721 to 2.277 mg gallic acid equivalent/g DM, and total flavonoids varied from 0.249 to 1.204 mg rutin equivalents/g DM. The highest antioxidant activity of 50.39% at a concentration of 300 μg/ml of crude extract was found in crude methanolic extract of control while the lowest antioxidant activity of 31.19% was found in crude methanolic extract of hulls fermented by white rot fungi (ATCC 90467). The result indicated a reduction in the antioxidant activities of pistachio hulls when undergoing solid state fermentation. Therefore, it is not a recommended method to improve the antioxidant activities of pistachio hulls.
Preharvest Foliar Application of Putrescine and Spermine on Postharvest Quality of Fresh Pistachio
VII International Postharvest Symposium, 2013
Pistachio is the major agricultural product in Iran. Fresh pistachios undergo biochemical and physiological changes after harvest and consequently it has a short shelf life. The study was designed to study the effects of foliar spraying of putrescine (Put) and spermine (Spm) before harvest and evaluating the postharvest behavior of fresh pistachio. Put (0, 1, 2 mM) and Spm (0, 1, 2 mM) were applied to pistachio tree, 'Kalleh Ghochi' and 'Fandoghi'. Treatments were performed 20 and 35 days before harvest. Following Put and Spm treatments, fruits were stored at 1.5±1°C and 90-95% RH for 0, 20 and 45 days. Parameters such as color changes, firmness, weight loss and fungal infection were measured at harvest and during storage. The results revealed that fresh pistachio storability could be extended by Put and Spm treatment due to their effect on delaying the softening and decreasing weight loss, fungal infection. In addition both polyamines at different concentrations increased the firmness of fresh pistachio nuts significantly in comparison to the control.
The Effect of Amino Acid Applications on Fruit Quality in "Kırmızı" Pistachio Variety
7th Izmir international students science congress, 2023
Pistachio (Pistacia vera L.) is an important type of nut fruit in Türkiye and has value in terms of health and nutrition. Amino acids, which are one of the essential components in the process of protein synthesis in plants, are also called biostimulants. Today, these components affect fruit quality and yield positively and are used specially to increase the resistance of plants to stress. In this study, which was carried out in Demirci district of Manisa province in 2020 to determine the effect of amino acid application in different doses (0, 5, 7.5 and 10 ml/lt) on some fruit characteristics of "Kırmızı" pistachio cultivar, the treatments were applied from leaves twice (2) in May and June. Accordingly, 7.5 ml/lt (12.97 mm) and 10 ml/lt (12.70 mm) applications were found to be statistically significant in terms of fruit width. In addition, the most positive results in terms of fruit size (24.90 mm), fruit weight (1.03 g), nut weight (0.37 g) and kernel ratio (36.19%) were obtained from 10 ml/lt amino acid application. In addition, with amino acid applications, the kernel color changed from yellow to green tones and gained a brighter color. The most effective application in terms of color values was determined as amino acid at a dose of 7.5 ml/lt. As a result, amino acid applications have a positive effect in terms of improving quality properties.
Journal of Food Processing and Preservation, 2019
The present study investigated the effect of gelatin coating (GL) containing ascorbic acid (AA:10 g/L) and/or propyl gallate (PG:0.1 g/L) on the chemical (peroxide value (PV); anisidine value (AnV) and free fatty acid (FFA)), instrumental texture (Hardness), and the sensory properties (texture, rancidity, taste, color, and overall acceptability) of roasted pistachio nuts during 3 months of storage at 20, 35, and 50°C. The relationship between PV, AnV, FFA, and rancidity taste beside instrumental hardness and sensory texture were assessed by Pearson's correlation coefficient. Pistachio nuts were treated with five formulations: control, AA + PG, GL + PG, GL + AA, and GL + AA + PG. The antioxidative activity of the GL was more effective at the lower temperature. Instrumental hardness of gelatin-coated samples was significantly (p < 0.05) higher than other samples at 20 and 35°C. Instrumental hardness in control samples increased, while samples with gelatin coating showed a decreasing trend. Gelatin-antioxidant coatings didn't affect the total acceptance of samples but provided protection against lipid oxidation. Positive and powerful correlation (R > 0.9) was found between sensory and chemical and textural properties. Practical applications The use of thin gelatin edible coating containing AA and/or PG, as a natural and economical secondary package, show a good potential for reducing the rate of lipid oxidation and subsequently increasing the shelf life of roasted pistachio nuts, especially at room temperature. How to cite this article: Khoshnoudi-Nia S, Sedaghat N. Effect of active edible coating and temperature on quality properties of roasted pistachio nuts during storage.
Journal of Food Processing and Preservation, 2020
Pistachio (Pistacia vera L.) is one of the members of the Anacardiaceae family and shines among them due to its nutritious and delicious seeds (Salvador, Ojeda-Amador, & Fregapane, 2019; Sciubba et al., 2017). The root of the pistachio plant dates back to 80 million years ago and had two centers of origin; in central and western Asia. Additionally, it was estimated to have been cultivated for the first time by the Hittite, and then, spread to Spain and France during the Roman Empire era. Now it is cultivated in several countries with a