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
Preview |
Text
JNHFE-02-00042.pdf Download (553kB) | Preview |
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: | https://eprints.uklo.edu.mk/id/eprint/5040 |
Actions (login required)
 |
View Item |