Optimization of Postharvest Melatonin treatment of Badami Pistachio Quality using Response Surface Methodology

ali asadian ardakani ¹ ( )
Abdolmajid Mirzaalian Dastjerdi ² ( Associated Professor, Department of Horticultural Sciences, Faculty of Agriculture and Natural Resources, University of Hormozgan, Bandar Abbas, Iran. )
Ahmad Shakerardekani ³ ( pistachio research center )
Mansoureh Shamili ⁴ ( Assistant prof. of Hormozgan University )

Submited date : 2025-01-15 Accepted date : 2025-02-17

Keywords: Enzymatic Antioxidants, Melatonin, Pistachio, Response Surface Methodology.,

Abstract :

Fresh pistachios are highly perishable and have a limited shelf life. In this study, fresh pistachios of the Badami cultivar were treated with melatonin (0-0.8%) using the response surface methodology (RAM) by a central composite design (CCD) and stored at room temperature for 54 days. High coefficients of determination, significant p-value, and non-significant lack of fit for the tested responses indicated good fitness. The results showed that melatonin treatment effectively reduced weight loss and maintained the hardness of pistachio kernels. The increase in antioxidant activity was dependent on the increase in phenolic compounds, and the interaction of melatonin × storage time had a synergistic effect on the antioxidant activity of pistachios. Although the decay rate increased during storage, melatonin treatment reduced this defect. It increases the phenol content of the pistachio kernels. Melatonin treatment increased the activity of antioxidant enzymes (catalase, superoxide dismutase, and ascorbate peroxidase). Over time, pistachios' peroxide value and microbial contamination increased, although this increase was less in the treated pistachios. The lowest enzymatic and non-enzymatic antioxidants and the highest decay, bacterial growth and peroxide value were recorded in the control treatment (melatonin: time 0:40). These results confirmed the effect of melatonin treatment on maintaining the quality characteristics and increasing the storage time of pistachios. The optimal sample was introduced with 0.5% melatonin 22 days of storage and a desirability of 0.57. Since the experimental values had no significant differences from the predicted values (p˃0.05), the model validation was confirmed.

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