Evaluating the biochemical and physical properties of ‘Fandoghi’ pistachios during cold storage via preharvest spray of salicylic acid and calcium oxide

IF 2.7 2区农林科学 Q1 ENTOMOLOGY Journal of Stored Products Research Pub Date : 2025-05-01 Epub Date: 2025-03-27 DOI:10.1016/j.jspr.2025.102641

Hasan Jalali, Fatemeh Nazoori, Seyed Hossein Mirdehghan, Hamid Reza Karimi

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Abstract

The current research aimed to evaluate the effectiveness of preharvest calcium oxide (CaO1 %) and salicylic acid (SA 2 mM and SA 4 mM) and their combination in the cold storage of ‘Fandoghi’ pistachio for 75 d. The pistachios were evaluated regarding biochemical and quality attributes at specific time intervals (0, 25, 50, and 75 d) of the storage period. The results showed that the lowest weight loss (12 %) occurred in response to the CaO and SA 2+ CaO treatments when considering the period from 0 to 75d of storage. The lowest content of malondialdehyde and the highest lipid content was observed in SA 2+ CaO1 % batches. The taste and aroma of the pistachios generally decreased through the storage period. However, the application of SA 2 + CaO caused the highest taste acceptance (score 3) after 75 d of storage. The phenolic content and antioxidant activity of the kernel decreased gradually through storage, and the maximum value was in response to SA 2 + CaO after 75 d of storage. Pistachio treated with distilled water registered the highest malondialdehyde content, ion leakage and pigments. Considering all of the results, the combined pre-harvest treatment of SA 2 + CaO can better maintain the antioxidant properties, kernel weight, aroma and taste an of fresh ‘Fandoghi’ pistachios during cold storage.

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采前喷施水杨酸和氧化钙对‘范多吉’开心果冷藏生化和物理特性的评价

本研究旨在评价采前氧化钙（CaO1 %）和水杨酸（SA 2 mM和SA 4 mM）及其组合在‘凡多基’开心果冷藏75 d中的效果，并在贮藏期的特定时间间隔（0、25、50和75 d）对开心果的生化和品质特性进行评价。结果表明，在贮藏0 ~ 75d期间，CaO和SA 2+ CaO处理的失重率最低（12%）。在sa2 + CaO1 %批次中，丙二醛含量最低，脂质含量最高。在贮藏期间，开心果的味道和香气普遍下降。然而，在贮藏75 d后，sa2 + CaO处理的口感接受度最高，得分为3分。果仁的酚含量和抗氧化活性随贮藏时间逐渐降低，在贮藏75 d后以SA 2 + CaO处理达到最大值。用蒸馏水处理的开心果丙二醛含量、离子泄漏和色素含量最高。综上所述，采前处理SA 2 + CaO能较好地保持鲜‘樊多奇’开心果冷藏期间的抗氧化性能、果仁质量、香气和口感。

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来源期刊

Journal of Stored Products Research 生物-昆虫学

CiteScore

5.70

自引率

18.50%

发文量

112

审稿时长

45 days

期刊介绍： The Journal of Stored Products Research provides an international medium for the publication of both reviews and original results from laboratory and field studies on the preservation and safety of stored products, notably food stocks, covering storage-related problems from the producer through the supply chain to the consumer. Stored products are characterised by having relatively low moisture content and include raw and semi-processed foods, animal feedstuffs, and a range of other durable items, including materials such as clothing or museum artefacts.