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Open AccessArticle

Effects of Passive- and Active-Modified Atmosphere Packaging on Physio-Chemical and Quality Attributes of Fresh In-Hull Pistachios (Pistacia vera L. cv. Badami)

1
Department of Horticultural Sciences, College of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan 7718897111, Kerman, Iran
2
Department of Plant Sciences, University of California, Davis, CA 95616, USA
*
Authors to whom correspondence should be addressed.
Foods 2019, 8(11), 564; https://doi.org/10.3390/foods8110564
Received: 1 September 2019 / Revised: 4 November 2019 / Accepted: 6 November 2019 / Published: 9 November 2019
(This article belongs to the Section Food Engineering and Technology)
The effects of passive- and active-modified atmosphere packaging (passive- and active-MAP) were investigated on the physio-chemical and quality attributes of fresh in-hull pistachios stored at 4 ± 1 °C and 90 ± 5% R.H. Fresh pistachios were packaged under each of the following gas combinations: active-MAP1 (AMA1) (5% O2 + 5% CO2), AMA2 (5% O2 + 25% CO2), AMA3 (5% O2 + 45% CO2), AMA4 (2.5% O2 + 5% CO2), AMA5 (2.5% O2 + 25% CO2), and AMA6 (2.5% O2 + 45% CO2), all balanced with N2, as well as passive-MAP (PMA) with ambient air (21% O2 + 0.03% CO2 + 78% N2). Changes in quality parameters were evaluated after 0, 15, 30 and 45 days of storage. Results demonstrated that AMA6 and PMA had significantly lower (7.96 Log CFU g−1) and higher (9.81 Log CFU g−1) aerobic mesophilic bacteria counts than the other treatments. However, the AMA6 treatment decreased, kernel chlorophyll and carotenoid content, hull antioxidant capacity, and anthocyanin content. The PMA treatment produced a significant weight loss, 0.18%, relative to the other treatments. The active-MAP treatments were more effective than the passive-MAP in decreasing weight loss, microbial counts, kernel total chlorophyll (Kernel TCL), and kernel carotenoid content (Kernel CAC). The postharvest quality of fresh in-hull pistachios was maintained best by the AMA3 (5% O2 + 45% CO2 + 50% N2) treatment. View Full-Text
Keywords: active-modified atmosphere packaging; antioxidant enzyme; anthocyanin; microbial counts; fresh pistachio; postharvest quality active-modified atmosphere packaging; antioxidant enzyme; anthocyanin; microbial counts; fresh pistachio; postharvest quality
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Sheikhi, A.; Mirdehghan, S.H.; Karimi, H.R.; Ferguson, L. Effects of Passive- and Active-Modified Atmosphere Packaging on Physio-Chemical and Quality Attributes of Fresh In-Hull Pistachios (Pistacia vera L. cv. Badami). Foods 2019, 8, 564.

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