آمار
| تعداد نشریات | 45 |
| تعداد شماره‌ها | 1,370 |
| تعداد مقالات | 16,844 |
| تعداد مشاهده مقاله | 54,231,410 |
| تعداد دریافت فایل اصل مقاله | 16,943,234 |
Improving fresh pistachio quality by postharvest application of edible coating during cold storage | ||
| Journal of Plant Physiology and Breeding | ||
| مقاله 1، دوره 13، شماره 1، شهریور 2023، صفحه 1-16 اصل مقاله (814 K) | ||
| نوع مقاله: Research Paper | ||
| شناسه دیجیتال (DOI): 10.22034/jppb.2022.52988.1285 | ||
| نویسندگان | ||
| Sima Afrashteh؛ Fatemeh Nazoori* ؛ Seyed Hossein Mirdehghan | ||
| Department of Horticulture, Faculty of Agriculture, Vali-e-Asr University of Rafsajan, Rafsajan, Iran | ||
| چکیده | ||
| Fresh pistachio fruits of ‘Ahmad Aghaei’ variety were sprayed with 1% calcium oxide (CaO), 10 mM w/v γ-aminobutyric acid (GABA), 1% carboxymethyl cellulose (CMC), and their combination (CMC+GABA+CaO) for 30 s at room temperature. Spraying with distilled water was considered as the control. Following the drying of fruits at room temperature, they were packed in perforated polyethylene terephthalate and kept under cold storage (at 2 ± 1 ˚C with 85 ± 2% RH) for 75 d. The result showed that the fruit coated with CMC+GABA+CaO, CaO, and GABA exhibited the highest lightness index of the pistachio hulls compared to the control. The highest hue index of the hulls and carotenoids was observed in the fruits coated with CMC+GABA+CaO. The flavonoids in the fruits treated with CaO, GABA, and CMC were significantly higher than in other coatings. At the end of the cold storage, the fruits covered with CMC resulted in considerably higher lipid content than other coatings and the control. Pistachios treated with CMC+GABA+CaO showed lower H2O2 in hulls and kernels and the highest kernel carotenoid, and color indices than the control. In conclusion, the fruits coated with edible layers, especially with CMC+GABA+CaO, can be stored at 2±1 oC around 50 days to preserve the important traits of the pistachios. | ||
| کلیدواژه‌ها | ||
| carotenoid؛ flavonoid؛ fruit decay؛ color index | ||
| مراجع | ||
|
References
Aguayo E, Requejo-Jackman C, Stanley R, and Woolfb A, 2015. Hot water treatment in combination with calcium ascorbate dips increases bioactive compounds and helps to maintain fresh-cut apple quality Postharvest Biology and Technology 110: 158–165.
Barden L and Decker EA, 2016. Lipid oxidation in low-moisture food: a review. Critical Reviews in Food Science and Nutrition 15: 2467–2482.
Baswal AK, Dhaliwal HS, Singh Z, Mahajan BVC, Kalia A, and Gill KS, 2020. Influence of carboxy methylcellulose, chitosan and beeswax coatings on cold storage life and quality of Kinnow mandarin fruit. Scientia Horticulturae 260: 108887.
Bellomo MG, Fallico B, and Muratore G, 2009. Stability of pigments and oil in pistachio kernels during storage. International Journal of Food Science and Technology 44(12): 2358–2364.
Ebrahimzadeh A, Pirzad F, Tahanian H, and Soleimani Aghdam M, 2019. Influence of gum arabic enriched with GABA coating on oxidative damage of walnut kernels. Food Technology and Biotechnology 57(4): 554–560.
Gao H, Zeng Q, Ren Z, Li P, and Xu X, 2018. Effect of exogenous γ-Aminobutyric acid treatment on the enzymatic browning of fresh-cut potato during storage. Journal of Food Science and Technology 55(12): 5035–5044.
Gheysarbigi S, Mirdehghan SH, Ghasemnezhad M, and Nazoori F, 2020. The inhibitory effect of nitric oxide on enzymatic browning reactions of in-package fresh pistachios (Pistacia vera L.). Postharvest Biology and Technology 159: 110998.
Grosso AL, Asensioa CM, Nepoteb V, and Grossoa NR, 2018. Quality preservation of walnut kernels using edible coatings. Grasas Aceites 69(4): 281.
Guadarrama-Lezama AY, Jaramillo-Flores E, Gutiérrez-López GF, Perez-Alonso C, Dorantes-Álvarez L, and Alamilla-Beltrán L, 2014. Effects of storage temperature and water activity on the degradation of carotenoids contained in microencapsulated chili extract. Drying Technology 32(12): 1435–1447.
Hashemi M, Dastjerdi AM, Shakerardekani A, and Mirdehghan SH, 2021. Effect of alginate coating enriched with Shirazi thyme essential oil on quality of the fresh pistachio (Pistacia vera L.). Journal of Food Science and Technology 58(1): 34–43.
Khodaei D, Hamidi-Esfahani Z, and Rahmati E, 2021 Effect of edible coatings on the shelf-life of fresh strawberries: a comparative study using TOPSIS-Shannon entropy method. NFS Journal 23: 17–23.
Koushesh Saba M, Arzani K, and Barzegar M, 2016. Impact of postharvest calcium treatments on storage life, biochemical attributes and chilling injury of apricot. Journal of Agricultural Science and Technology 18(5): 1355–1366.
Liu H, Chen F, Lai S, Tao J, Yang H, and Jiao Z, 2017. Effects of calcium treatment and low temperature storage on cell wall polysaccharide nanostructures and quality of postharvest apricot (Prunus armeniaca). Food Chemistry 225: 87–97.
Molamohammadi H, Pakkish Z, Akhavan HR, and Saffari VR, 2019. Effect of salicylic acid incorporated chitosan coating on shelf life extension of fresh in-hull pistachio fruit. Food Technology and Biotechnology 13(1): 121–131.
Nasibi F, Khodashenas M, and Nasibi N, 2020. Priming with L-arginine reduces oxidative damages in Carthamus tinctorius seedlings under the toxic levels of lead. Journal of Plant Physiology and Breeding 10(2): 13–26.
Nazoori F, Zamani Bahramabadi E, Mirdehghan SH, and Rafie A, 2020, Extending the shelf life of pomegranate (Punica granatum L.) by GABA coating application. Journal of Food Measurement and Characterization 14(5): 2760–2772.
Nazoori F, Zamani Bahramabadi E, Mirdehghan SH, and Afrousheh M, 2021. Some physiological changes of fresh pistachio upon foliar application of sulfur. Journal of Plant Physiology and Breeding 11(2): 1–13.
Palma F and Garrido D, 2016. Putrescine treatment increases the antioxidant response and carbohydrate content in zucchini fruit stored at low temperature. Postharvest Biology and Technology 118: 68–70.
Panahirad S, Naghshiband-Hassani R, Ghanbarzadeh B, Zaare-Nahandi F, and Mahna N, 2019. Shelf life quality of plum fruits (Prunus domestica l.) improves with carboxymethyl cellulose-based edible coating. HortScience 54(3): 505–510.
Panahirad S, Zaare-Nahandi F, Mohammadi N, Alizadeh-Salteh S, and Safaie N, 2014. Effects of salicylic acid on aspergillus infection and aflatoxin B1 accumulation in pistachio (Pistacia vera L.) fruit. Journal of the Science of Food and Agriculture 94(9): 1758–1763.
Rahman MU, Sajid M, Rab A, Ali S, Shahid MO, Alam A, Isra M, and Ahmad I, 2016. Impact of calcium chloride concentrations and storage duration on quality attributes of peach (Prunus persica). Russian Agricultural Sciences 42: 130–136.
Rastegar S, Khankahdani HH, and Rahimzadeh M, 2020. Effect of γ-aminobutyric acid on the antioxidant system and biochemical changes of mango fruit during storage. Journal of Food Measurement and Characterization 14: 778–789.
Razavi R, Maghsoudlou Y, Aalami M, and Ghorbani M, 2021. Impact of carboxymethyl cellulose coating enriched with Thymus vulgaris L. extract on physicochemical, microbial, and sensorial properties of fresh hazelnut (Corylus avellana L.) during storage. Journal of Food Processing and Preservation 45(4): e15313.
Sadr S, Mozafari V, Shirani H, Alaei H, and Hamid Pour M, 2019. Selection of the most important features affecting pistachio endocarp lesion problem using artificial intelligence techniques. Scientia Horticulturae 246(4): 797–804.
Shang H, Cao S, Yang Z, Cai Y, and Zheng Y, 2011. Effect of exogenous gamma aminobutyric acid treatment on proline accumulation and chilling injury in peach fruit after long-term cold storage. Journal of Agricultural and Food Chemistry 59(4): 1264–1268.
Sheikhi A, Mirdehghan SH, Karimi HR, and Ferguson L, 2019. Effects of passive-and active-modified atmosphere packaging on physio-chemical and quality attributes of fresh in-hull pistachios (Pistacia vera L. cv. Badami). Foods 8: 564-565.
Singh V, Gamrasni D, Ben Arie R, Naschitz S, and Friedman H, 2016. Identification of open lenticels in apples after harvest in relation to lenticel breakdown development during storage. Postharvest Biology and Technology 121: 160–170.
SinghV, Gamrasni D, Parimi P, Kochanek B, Naschitz S, Zemach H, and Friedman H, 2021. Postharvest calcium treatment of apple fruit increased lenticel breakdown and altered cuticle structure. Postharvest Biology and Technology 171: 111331.
Solimani Aghdam MS, Flaherty EJ, and Shelp BJ, 2022. Aminobutyrate improves the postharvest marketability of horticultural commodities: advances and prospects. Frontiers in Plant Science 13: 884572.
Solimani Aghdam MS, Naderi R, Sarcheshmeh MAA, and Babalar M, 2015. Amelioration of postharvest chilling injury in anthurium cut flowers by γ-aminobutyric acid (GABA) treatments. Postharvest Biology and Technology 110: 70–76.
Terzo S, Baldassano S, Felice Caldara G, Ferrantelli V, Dico GL, Mulè F, and Amato A, 2019. Health benefits of pistachios consumption. Natural Product Research 33(5): 715–726.
Wang L, Jin P, Wang J, Jiang L, Shan T, and Zheng Y, 2015. Effect of β-aminobutyric acid on cell wall modification and senescence in sweet cherry during storage at 20°C. Food Chemistry 175: 471–477.
Wang Y, Luo Z, Huang H, 2014. Effect of exogenous γ-aminobutyric acid (GABA) treatment on chilling injury and antioxidant capacity in banana peel. Scientia Horticulturae 168: 132–137.
Yang J, Sun C, Zhang Y, Fu D, Zheng X, and Yu T, 2017. Induced resistance in tomato fruit by γ-aminobutyric acid for the control of alternaria rot caused by Alternaria alternata. Food Chemistry 221:1014–1020.
Yinzhe R and Shaoying Z, 2013. Effect of carboxymethyl cellulose and alginate coating combined with brewer yeast on postharvest grape preservation. ISRN Agronomy ID: 871396. | ||
|
آمار تعداد مشاهده مقاله: 478 تعداد دریافت فایل اصل مقاله: 635 |
||