Effects of Location in the Tree Canopy on Some Quality Characteristics of Fresh Pistachio Fruit
الموضوعات :
Behzad Saffari
1
(
Department of Food Science and Technology, Faculty of Agriculture, Shahid Bahonar University of Kerman, Kerman, Iran
)
HamidReza Akhavan
2
(
Research and Technology Institute of Plant Production (RTIPP), Shahid Bahonar University of Kerman, Kerman, Iran
)
الکلمات المفتاحية: Fruit position, Anthocyanin, Fruit weight, Pistachio fruit, Sunlight,
ملخص المقالة :
Fresh pistachio fruit cv. Kalleghochi was harvested from the exterior and interior parts of the tree canopy in four geographical directions. The fruit position in exterior and interior parts of the tree canopy has a significant influence on the number of nuts per ounce, pistachio splitting, hull weight, shell weight, kernel weight, colour indices and total anthocyanin content. Results indicated that the number of nuts per ounce, pistachio splitting, kernel weight, red skin colour (a*) and total anthocyanin content of outer-canopy fruits were higher than the fruits from inner-canopy fruits. Pistachio splitting was highest (98.6%) in outer-canopy in comparison to inner-canopy (50.3%) fruits. Results also indicated that the sunlight exposure increased red colour development and accumulation of anthocyanins. The total anthocyanin contents of hull in outer-canopy were 91% higher than those in inner-canopy fruits. Therefore, phenolic accumulation in pistachio hull maybe takenintoconsiderationas an important source of functional compounds in food systems with health promoting effects and antimicrobial activity. Results of this study suggest that the fruit position within the canopy is an important factor in determining physicochemical characteristics of pistachio fruit.
Akhavan H, Barzegar M, Weidlich H, Zimmermann BF (2015) Phenolic compounds and antioxidant activity of juices from ten Iranian pomegranate cultivars depend on extraction. Journal of Chemistry. 2015, 1-7.
Arcan I, Yemenicioğlu A (2009) Antioxidant activity and phenolic content of fresh and dry nuts with or without the seed coat. Journal of Food Composition and Analysis. 22(3), 184-188.
Arena ME, Postemsky PD, Curvetto NR (2017) Changes in the phenolic compounds and antioxidant capacity of Berberis microphylla G. Forst. berries in relation to light intensity and fertilization. Scientia Horticulturae. 218, 63-71.
Barreca D, Laganà G, Leuzzi U, Smeriglio A, Trombetta D, Bellocco E (2016). Evaluation of the nutraceutical, antioxidant and cytoprotective properties of ripe pistachio (Pistacia vera L., variety Bronte) hulls. Food Chemistry. 196, 493-502.
Bartolini S, Leccese A, Andreini L (2014) Influence of canopy fruit location on morphological, histochemical and biochemical changes in two oil olive cultivars. Plant Biosystems-An International Journal Dealing with all Aspects of Plant Biology. 148(6), 1221-1230.
Bellomo M, Fallico B (2007) Anthocyanins, chlorophylls and xanthophylls in pistachio nuts (Pistacia vera) of different geographic origin. Journal of Food Composition and Analysis. 20(3), 352-359.
US International Trade Commission (2005) Raw In-Shell Pistachios From Iran, Investigation No. 731-TA-287 (Review), (Washington, DC).
Drogoudi PD, Pantelidis G (2011) Effects of position on canopy and harvest time on fruit physico-chemical and antioxidant properties in different apple cultivars. Scientia Horticulturae. 129(4), 752-760.
Feng F, Li M, Ma F, Cheng L (2014) Effects of location within the tree canopy on carbohydrates, organic acids, amino acids and phenolic compounds in the fruit peel and flesh from three apple (Malus× domestica) cultivars. Horticulture Research. 1, 14019.
Goli AH, Barzegar M, Sahari MA (2005) Antioxidant activity and total phenolic compounds of pistachio (Pistachia vera) hull extracts. Food Chemistry. 92(3), 521-525.
Gullo G, Motisi A, Zappia R, Dattola A, Diamanti J, Mezzetti B (2014) Rootstock and fruit canopy position affect peach [Prunus persica (L.) Batsch] (cv. Rich May) plant productivity and fruit sensorial and nutritional quality. Food Chemistry. 153, 234-242.
Hagen SF, Borge GIA, Bengtsson GB, Bilger W, Berge A, Haffner K, Solhaug KA (2007) Phenolic contents and other health and sensory related properties of apple fruit (Malus domestica Borkh., cv. Aroma): Effect of postharvest UV-B irradiation. Postharvest Biology and Technology. 45(1), 1-10.
Kashaninejad M, Mortazavi A, Safekordi A, Tabil L (2006) Some physical properties of Pistachio (Pistacia vera L.) nut and its kernel. Journal of Food Engineering. 72(1), 30-38.
Levey DJ (1987). Sugar-tasting ability and fruit selection in tropical fruit-eating birds. The auk, 173-179.
Nilsson T, Gustavsson KE (2007) Postharvest physiology of ‘Aroma’apples in relation to position on the tree. Postharvest Biology and Technology. 43(1), 36-46.
Nuncio-Jáuregui N, Calín-Sánchez A, Carbonell-Barrachina A, Hernández F (2014) Changes in quality parameters, proline, antioxidant activity and color of pomegranate (Punica granatum L.) as affected by fruit position within tree, cultivar and ripening stage. Scientia Horticulturae. 165, 181-189.
Panahi B, Khezri M (2011) Effect of harvesting time on nut quality of pistachio (Pistacia vera L.) cultivars. Scientia Horticulturae. 129(4), 730-734.
Pannico A, Cirillo C, Giaccone M, Scognamiglio P, Romano R, Caporaso N, Sacchi R, Basile B (2017) Fruit position within the canopy affects kernel lipid composition of hazelnuts. Journal of the Science of Food and Agriculture. doi: 10.1002/jsfa.8348.
Radi M, Firouzi E, Akhavan H, Amiri S (2017) Effect of gelatin-based edible coatings incorporated with Aloe vera and black and green tea extracts on the shelf life of fresh-cut oranges. Journal of Food Quality. 2017, 1-10.
Rafiee Z, Barzegar M, Sahari MA, Maherani B (2017) Nanoliposomal carriers for improvement the bioavailability of high–valued phenolic compounds of pistachio green hull extract. Food Chemistry. 220, 115-122.
Rahemi M, Ramezanian A (2007) Potential of ethephon, NAA, NAD and urea for thinning pistachio fruitlets. Scientia horticulturae. 111(2), 160-163.
Rajaei A, Barzegar M, Mobarez AM, Sahari MA, Esfahani ZH (2010) Antioxidant, anti-microbial and antimutagenicity activities of pistachio (Pistachia vera) green hull extract. Food and Chemical Toxicology. 48(1), 107-112.
Salarizadeh M, Saeidisar S, Abbaspour H, Hokmabadi H (2016) The effects of spermine and salicylic acid on pistachio (Pistacia vera L.) cultivars (Badami and Qazvini) under copper stress. Journal of Nuts. 7(2), 89-99.
Sharma R, Singh R (2006) Pruning intensity modifies canopy microclimate, and influences sex ratio, malformation incidence and development of fruited panicles in ‘Amrapali’mango (Mangifera indica L.). Scientia Horticulturae. 109(2), 118-122.
Taghizadeh-Alisaraei A, Assar HA, Ghobadian B, Motevali A (2017) Potential of biofuel production from pistachio waste in Iran. Renewable and Sustainable Energy Reviews. 72, 510-522.
Tomaino A, Martorana M, Arcoraci T, Monteleone D, Giovinazzo C, Saija A (2010) Antioxidant activity and phenolic profile of pistachio (Pistacia vera L., variety Bronte) seeds and skins. Biochimie. 92(9), 1115-1122.
Tsantili E, Konstantinidis K, Christopoulos M, Roussos P (2011) Total phenolics and flavonoids and total antioxidant capacity in pistachio (Pistachia vera L.) nuts in relation to cultivars and storage conditions. Scientia Horticulturae. 129(4), 694-701.
Uhlig BA (1998) Effects of solar radiation on grape (Vitis vinifera L.) composition and dried fruit colour. The Journal of Horticultural Science and Biotechnology. 73(1), 111-123.
Unuk T, Tijskens L, Germšek B, Zadravec P, Vogrin A, Hribar J, Simčič M, Tojnko S (2012) Effect of location in the canopy on the colour development of three apple cultivars during growth. Journal of the Science of Food and Agriculture. 92(12), 2450-2458.
Wagner GJ (1979) Content and vacuole/extravacuole distribution of neutral sugars, free amino acids, and anthocyanin in protoplasts. Plant Physiology. 64(1), 88-93.
