INFLUENCE OF DIFFERENT PACKAGING MATERIALS AND STORAGE CONDITIONS ON THE QUALITY ATTRIBUTES OF PISTACHIO (PISTACIA VERA L.) CV. OHADI
Journal Title: Annals. Food Science and Technology - Year 2011, Vol 12, Issue 2
Abstract
Due to appropriate horticultural conditions of Iran, its produced Pistachio has a very high quality, and Iran is the largest producer and exporter of this nut in the world. In this research, processed pistachios were packaged in four materials including celuphane, two and three layers plastic pouches, and metal cans along with one sample without packaging as control (in bulk). Purpose of this research was to compare these packagings in terms of storage stability of pistachio by considering some important quality attributes during storage in order to select a suitable kind of packaging. The samples were stored in two temperatures (ambient and 40°C) for one year. They were analyzed every four months in terms of moisture content, peroxide value, acidity and tiobarbitoric acid value. Our results revealed that pistachio samples stored under ambient conditions had better shelf life compared with 40°C treatments. Among packaging materials, two layer plastic pouches resulted in higher quality attributes for the stored pistachios, especially regarding their fat quality. This confirms that two layer pouches had less permeability to oxygen compared with other packaging types. Regarding moisture loss, three layer plastic pouches were the best ones which can be very important from economic point of view.
Authors and Affiliations
Masoomeh Raei, Seid Mahdi Jafari
Keywords
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