Effect of activated carbon and potassium permanganate on improving the storage characteristics and maintaining the quality of pistachio cv \'Ahmad Aqhaei\'
2021
maryam saeedi | Hossein Mirdehghan | fateme nazouri | majid Esmaeilizadeh
Pistachio is one of the most important horticultural produce is used both in dry and fresh form. The fresh pistachio is very perishable due to its high respiration, heat production and moisture resulting to short shelf life. Therefore, in order to maintain quality and improve the shelf life of this produce, a factorial experiment with two treatment factors (control, 2 g activated carbon sachets, 4 g activated carbon, 2 g activated carbon impregnated with potassium permanganate saturation, 4 g activated carbon impregnated with potassium permanganate Saturation) and storage time (0, 20 and 45 days) was designed in a complete block with four replications on pistachio cultivar Ahmad Ahaghei. The results showed that different indices of evaluated fruit quality included weight loss, hull firmness, total chlorophyll, lightness, total color changes, antioxidant activity, anthocyanin, hull and kernel phenolic compounds and PPO activity was affected by the treatments. hull firmness, total chlorophyll, lightness, antioxidant activity, anthocyanin, phenolic compounds decreased during storage time but weight loss, total color changes, and PPO activity increased then control and treatments maintained these traits. Among the treatments 4 g activated carbon impregnated with potassium permanganate had the most effective on maintaining the quantitative and qualitative characteristics of this pistachio cultivar.
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