اثر پوشش‌دهی با کیتوزان و عصاره برگ گردو در ماندگاری پسته

Pistachio, one of the export products of Iran, under unfavorable conditions during storage mold spoilage and toxins production, especially aflatoxins by Aspergillus parasiticus and Aspergillus flavuse, and moisture absorption decrease the quality of the product. The main objective of this study was evaluating the effect of pistachio coating with chitosan and walnut leaf extract solution in its shelf life. Pistachios were coated by prepared 1.5 and 3% (w/v) chitosan and walnut leaves extract solutions individually and binary and its impact on the moisture content, peroxide value, pests, fungal count and sensory properties of the pistachios were assessed base on national standards of Iran. Data were analyzed by ANOVA test and mean comparisons at a confidence level of 5%. The pests in coated pistachios were significantly different from control ones (p < 0.05). The effect of chitosan edible coating with walnut leaves extract during storage time on the sensory properties was not significant. In each time, moisture content of control sample (3.12%) was significantly lower than coated ones (4.99% for the sample containing 3% chitosan and 3% walnut extract)(p < 0.05). Besides, increasing concentrations of chitosan were increased antioxidant and antimicrobial effects, maintained the sensory properties and were effective in preventing oxidation and fungal activity in pistachios. The lowest peroxide content was observed for samples containing 3% chitosan and 1.5% walnut extract. According to the results, the best solution containing a composition of 1.5% chitosan and 1.5% walnut leaf extract was suggested to increase the shelf life of pistachio.
Pistachio, one of the export products of Iran, under unfavorable conditions during storage mold spoilage and toxins production, especially aflatoxins by Aspergillus parasiticus and Aspergillus flavuse, and moisture absorption decrease the quality of the product. The main objective of this study was evaluating the effect of pistachio coating with chitosan and walnut leaf extract solution in its shelf life. Pistachios were coated by prepared 1.5 and 3% (w/v) chitosan and walnut leaves extract solutions individually and binary and its impact on the moisture content, peroxide value, pests, fungal count and sensory properties of the pistachios were assessed base on national standards of Iran. Data were analyzed by ANOVA test and mean comparisons at a confidence level of 5%. The pests in coated pistachios were significantly different from control ones (p < 0.05). The effect of chitosan edible coating with walnut leaves extract during storage time on the sensory properties was not significant. In each time, moisture content of control sample (3.12%) was significantly lower than coated ones (4.99% for the sample containing 3% chitosan and 3% walnut extract)(p < 0.05). Besides, increasing concentrations of chitosan were increased antioxidant and antimicrobial effects, maintained the sensory properties and were effective in preventing oxidation and fungal activity in pistachios. The lowest peroxide content was observed for samples containing 3% chitosan and 1.5% walnut extract. According to the results, the best solution containing a composition of 1.5% chitosan and 1.5% walnut leaf extract was suggested to increase the shelf life of pistachio.
Pistachio, one of the export products of Iran, under unfavorable conditions during storage mold spoilage and toxins production, especially aflatoxins by Aspergillus parasiticus and Aspergillus flavuse, and moisture absorption decrease the quality of the product. The main objective of this study was evaluating the effect of pistachio coating with chitosan and walnut leaf extract solution in its shelf life. Pistachios were coated by prepared 1.5 and 3% (w/v) chitosan and walnut leaves extract solutions individually and binary and its impact on the moisture content, peroxide value, pests, fungal count and sensory properties of the pistachios were assessed base on national standards of Iran. Data were analyzed by ANOVA test and mean comparisons at a confidence level of 5%. The pests in coated pistachios were significantly different from control ones (p < 0.05). The effect of chitosan edible coating with walnut leaves extract during storage time on the sensory properties was not significant. In each time, moisture content of control sample (3.12%) was significantly lower than coated ones (4.99% for the sample containing 3% chitosan and 3% walnut extract)(p < 0.05). Besides, increasing concentrations of chitosan were increased antioxidant and antimicrobial effects, maintained the sensory properties and were effective in preventing oxidation and fungal activity in pistachios. The lowest peroxide content was observed for samples containing 3% chitosan and 1.5% walnut extract. According to the results, the best solution containing a composition of 1.5% chitosan and 1.5% walnut leaf extract was suggested to increase the shelf life of pistachio.
Pistachio, one of the export products of Iran, under unfavorable conditions during storage mold spoilage and toxins production, especially aflatoxins by Aspergillus parasiticus and Aspergillus flavuse, and moisture absorption decrease the quality of the product. The main objective of this study was evaluating the effect of pistachio coating with chitosan and walnut leaf extract solution in its shelf life. Pistachios were coated by prepared 1.5 and 3% (w/v) chitosan and walnut leaves extract solutions individually and binary and its impact on the moisture content, peroxide value, pests, fungal count and sensory properties of the pistachios were assessed base on national standards of Iran. Data were analyzed by ANOVA test and mean comparisons at a confidence level of 5%. The pests in coated pistachios were significantly different from control ones (p < 0.05). The effect of chitosan edible coating with walnut leaves extract during storage time on the sensory properties was not significant. In each time, moisture content of control sample (3.12%) was significantly lower than coated ones (4.99% for the sample containing 3% chitosan and 3% walnut extract)(p < 0.05). Besides, increasing concentrations of chitosan were increased antioxidant and antimicrobial effects, maintained the sensory properties and were effective in preventing oxidation and fungal activity in pistachios. The lowest peroxide content was observed for samples containing 3% chitosan and 1.5% walnut extract. According to the results, the best solution containing a composition of 1.5% chitosan and 1.5% walnut leaf extract was suggested to increase the shelf life of pistachio.