Evaluating the biochemical and physical properties of ‘Fandoghi’ pistachios during cold storage via preharvest spray of salicylic acid and calcium oxide

IF 2.7 2区农林科学 Q1 ENTOMOLOGY

Journal of Stored Products Research Pub Date : 2025-03-27 DOI:10.1016/j.jspr.2025.102641

Hasan Jalali, Fatemeh Nazoori, Seyed Hossein Mirdehghan, Hamid Reza Karimi

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引用次数: 0

Abstract

The current research aimed to evaluate the effectiveness of preharvest calcium oxide (CaO1 %) and salicylic acid (SA 2 mM and SA 4 mM) and their combination in the cold storage of ‘Fandoghi’ pistachio for 75 d. The pistachios were evaluated regarding biochemical and quality attributes at specific time intervals (0, 25, 50, and 75 d) of the storage period. The results showed that the lowest weight loss (12 %) occurred in response to the CaO and SA 2+ CaO treatments when considering the period from 0 to 75d of storage. The lowest content of malondialdehyde and the highest lipid content was observed in SA 2+ CaO1 % batches. The taste and aroma of the pistachios generally decreased through the storage period. However, the application of SA 2 + CaO caused the highest taste acceptance (score 3) after 75 d of storage. The phenolic content and antioxidant activity of the kernel decreased gradually through storage, and the maximum value was in response to SA 2 + CaO after 75 d of storage. Pistachio treated with distilled water registered the highest malondialdehyde content, ion leakage and pigments. Considering all of the results, the combined pre-harvest treatment of SA 2 + CaO can better maintain the antioxidant properties, kernel weight, aroma and taste an of fresh ‘Fandoghi’ pistachios during cold storage.

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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.