Effects of chitosan and Aloe Vera gel coating on quality characters of pistachio

Kaviani, Mehdi and Ali Shariati, Mohammad and Joshevska, Elena and Tomovska, Julijana and Vanaei, Maryam (2015) Effects of chitosan and Aloe Vera gel coating on quality characters of pistachio. Journal of Nutritional Health & Food Engineering, 2 (I). pp. 17-20. ISSN 2373-4310

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Abstract

Iran is one of the largest pistachio producer and exporter in the world. Under unfavorable conditions during storage, pistachio quality will be reduced due to undesirable reactions. The objective of the present study was to evaluate the ability of Aloe vera gel to reduce/control the loss of post harvest fresh pistachio quality, compare with a natural polysaccharidechitosan, as an established coating material with antifungal activity. Freshly harvested pistachio fruits were coated with A. vera gel (100% and 50%), chitosan (0.05% and 0.5%) and control (water). The coated and uncoated pistachio was stored at 4º RH for 1month. The parameters analyzed included physiological water conservation (PWC), sensory analysis for pistachio quality (colour and marketability), degree of spoilage, and Peroxide value of oil extracted from them. Results indicate that chitosan and A. vera gel are potential candidates to preserve post-harvest quality of pistachio; either showed that for coating of pistachio, chitosan 0.05% is better than other coating; that followed by A. vera gel 50% and Chitosan 0.5% coating, and A. vera gel 100% is undesirable for coating of pistachio.

Item Type: Article
Subjects: Scientific Fields (Frascati) > Agricultural Sciences > Other agricultural sciences
Divisions: Faculty of Biotechnical Sciences
Depositing User: Prof. d-r Elenna Josevska
Date Deposited: 22 Apr 2020 21:28
Last Modified: 22 Apr 2020 21:28
URI: http://eprints.uklo.edu.mk/id/eprint/5040

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