Impacts of carboxymethyl cellulose-based coatings with calcium oxide and GABA on storage life and quality maintenance of fresh pistachio fruit

ABSTRACT

The fresh in-hull pistachio fruit was sprayed with 1% calcium oxide (CaO), 10 mM w/v γ-aminobutyric acid (GABA), 1% carboxymethyl cellulose (CMC), and their combination (CMC+GABA+CaO) for 30 sec at room temperature. Spraying with distilled water was considered as a control. Following drying of fruits at room temperature, they were packed in perforated polyethylene terephthalate containers and kept under cold storage (at 2 ± 1 °C with 85 ± 2% RH) for 75d. Pistachios treated showed the lower weight loss, and the highest hull safety, taste, aroma, and overall acceptance than control. Total chlorophyll and anthocyanin of fresh pistachio kernel were preserved by combined treatment. Combined treatment reduced the PPO, POD, PAL activity and MDA content of the hull and maintained kernel phenolic compounds compared to other treatments. Besides these, the best effects were obtained with combined treatment, which maintained the physical, biochemical and visual characteristics of the fresh fruit for 50 days.

KEYWORDS:

• Antioxidant activity
• enzyme’s activity
• ion leakage
• phenolic compound

Acknowledgment

We express our thanks to the Vali-e-Asr University of Rafsanjan for providing financial resources and equipment necessary for this research.

Authors’ contributions

F Nazoori, planning the experiment, S Afrashteh doing lab experiments and preparing the manuscript, SH Mirdehghan analyzing the data.

Disclosure statement

No potential conflict of interest was reported by the author(s).

Availability of data and material

Data are the results of an original research