A novel approach to suppress enzymatic browning of packed fresh pistachio (Pistacia vera L.) through enhanced calcium absorption by lecithin

IF 2.7 2区农林科学 Q1 ENTOMOLOGY

Journal of Stored Products Research Pub Date : 2025-01-21 DOI:10.1016/j.jspr.2025.102560

Mozhdeh Yousefi , Seyed Hossein Mirdehghan , Majid Esmaeilizadeh , Fatemeh Nazoori , Seyyed Rasoul Sahhafi

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引用次数: 0

Abstract

Various calcium nitrate solutions, including control (distilled water), calcium nitrate 0.4%, and calcium nitrate enriched with lecithin 0.2%, were used to improve the postharvest quality of two cultivars: ‘Akbari’ and ‘Kaleh- Ghoochi’ pistachio fruit two weeks after full bloom. After pistachio harvest, it was packed and transferred to cold storage at 4 ± 1°C with 85 ± 2% relative humidity for 45 days. Our findings indicated that the calcium nitrate treatment enhanced antioxidant activity and overall pistachio characteristics during storage compared to the control group. While the Kaleh-Ghoochi cultivar showed a decline in hull appearance quality when treated with calcium nitrate enriched with lecithin, the pistachio remained desirable. Notably, this treatment exhibited greater effectiveness in certain characteristics. For instance, the Akbari cultivar treated with calcium nitrate enriched with lecithin showed improved hull appearance (3%), greater firmness (25%), and lower water activity (1%). Conversely, the Kaleh-Ghoochi cultivar exhibits deteriorated hull appearance (12%), reduced firmness (32%), lower water activity (2%), and elevated superoxide dismutase (SOD) enzyme activity (57%). Additionally, antioxidant activity was higher (7%), while phenolics content was lower (2%). The combination of calcium nitrate and lecithin-surfactant provides an innovative approach to mitigate hull browning and preserve the quality of pistachio fruit during storage period.

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来源期刊

Journal of Stored Products Research 生物-昆虫学

CiteScore

5.70

自引率

18.50%

发文量

112

审稿时长

45 days

期刊介绍： The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.