The Role of Perforated Packaging in Increasing the Shelf Life of Fresh Pistachios
Ahmad Shakerardekani
1
(
Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
)
Hamid Noormohamadi
2
(
Kar Higher Education Institute, Rafsanjan, Iran
)
کلید واژه: Peroxide value, Moisture content, Microbial contamination, Packaging,
چکیده مقاله :
Fresh pistachios do not have a long shelf life and should be consumed in a short period of time. In this research, the effect of perforating in pistachio packaging on some quality characteristics of pistachio including peroxide value, moisture content, mold and yeast count, and total microbial count of Ahmad Aghaei cultivar pistachio was investigated. The effect of 3 different levels of perforating including high perforating (by creating 6 holes in the package), medium perforating (by creating 3 holes in the package) and no perforating conditions were used in the packaging of pistachio samples. Then, the pistachio samples were kept at room temperature for 12 days and the quality characteristics were determined on the 3rd, 6th and 12th days of storage. The results showed that the pistachio sample with the most perforating (6 holes in the package) and the longest storage time (12 days) (S3T4) significantly had the highest amount of fat oxidation and peroxide value (1.03 meq kg-1). It was also observed that none of the samples stored for 3 days had any significant difference with the control sample (S0T0) which showed a peroxide value of 0.14 meq kg-1 in this respect (p < 0.05). Pistachio samples with the highest perforating after 12 days of storage (S3T4) significantly had the lowest moisture content (39.92%) among other samples (p < 0.05), followed by samples with moderate perforating after 12 days of storage (S2T4) (42.74 %) and no perforating after the same time of storage (S1T4) (44.50 percent). The amount of mold and yeast in the sample without perforating after 12 days of storage (S1T4) (2566 cfu g-1) was significantly higher than the number of other samples (p < 0.05). Regardless of the amount of perforating applied in pistachio packaging, after 12 days of storage, the samples had the highest total microbial count and there was no statistically significant difference between them (p < 0.05), but these samples showed significant difference from other samples. The results of this research revealed that the amount of perforating applied in the packaging of Ahmad Aghaei cultivar pistachios has an important effect on the factors affecting the quality of pistachios during their short-term storage.
چکیده انگلیسی :
Fresh pistachios do not have a long shelf life and should be consumed in a short period of time. In this research, the effect of perforating in pistachio packaging on some quality characteristics of pistachio including peroxide value, moisture content, mold and yeast count, and total microbial count of Ahmad Aghaei cultivar pistachio was investigated. The effect of 3 different levels of perforating including high perforating (by creating 6 holes in the package), medium perforating (by creating 3 holes in the package) and no perforating conditions were used in the packaging of pistachio samples. Then, the pistachio samples were kept at room temperature for 12 days and the quality characteristics were determined on the 3rd, 6th and 12th days of storage. The results showed that the pistachio sample with the most perforating (6 holes in the package) and the longest storage time (12 days) (S3T4) significantly had the highest amount of fat oxidation and peroxide value (1.03 meq kg-1). It was also observed that none of the samples stored for 3 days had any significant difference with the control sample (S0T0) which showed a peroxide value of 0.14 meq kg-1 in this respect (p < 0.05). Pistachio samples with the highest perforating after 12 days of storage (S3T4) significantly had the lowest moisture content (39.92%) among other samples (p < 0.05), followed by samples with moderate perforating after 12 days of storage (S2T4) (42.74 %) and no perforating after the same time of storage (S1T4) (44.50 percent). The amount of mold and yeast in the sample without perforating after 12 days of storage (S1T4) (2566 cfu g-1) was significantly higher than the number of other samples (p < 0.05). Regardless of the amount of perforating applied in pistachio packaging, after 12 days of storage, the samples had the highest total microbial count and there was no statistically significant difference between them (p < 0.05), but these samples showed significant difference from other samples. The results of this research revealed that the amount of perforating applied in the packaging of Ahmad Aghaei cultivar pistachios has an important effect on the factors affecting the quality of pistachios during their short-term storage.
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