Effect of harvesting time on nut quality of pistachio (Pistacia vera L.) cultivars

Panahi, Bahman; Khezri, Masood

doi:10.1016/j.scienta.2011.05.029

Cited by 25 publications

(7 citation statements)

References 20 publications

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“…The analysis of variance showed that location, cultivar, harvest time and their interactions impacted the moisture content of the pistachio kernels (P = 0.000). As noted earlier (Labavitch, Heintz, & Raw, 1982;Panahi & Khezri, 2011), moisture content of kernels decreased from July to September for both cultivars in both locations, showing a steady decrease in moisture content over time, decreasing from an average 70% to 45%. Kerman had a higher moisture content at both locations which was expected due to it being a later-maturing cultivar than Golden Hills.…”

Section: Moisture Contentsupporting

confidence: 80%

Impact of Microclimate on Fatty Acids and Volatile Terpenes in “Kerman” and “Golden Hills” Pistachio (Pistacia vera) Kernels

Polari

Zhang

Ferguson

et al. 2019

Journal of Food Science

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Pistachio is an economically important nut crop in California. Since temperature variations among geographical locations can influence biochemical processes during fruit development, it is of great relevance to understand the impact of growing area over the components that define the nutritional and sensory characteristics of pistachio nuts. Changes in moisture, fat content, fatty acid composition and volatile terpenes were studied during kernel development for “Kerman” and “Golden Hills” varieties in two different California Central Valley microclimates, Lost Hills and Parlier. Moisture content decreased from July to September for both cultivars at both locations. Kerman had a higher moisture content at both locations compared with Golden Hills. Harvest time affected fat content only for Kerman, where the values increased drastically from 21‐July to 4‐Aug, then remained constant. Golden Hills’ fat content remained constant during the period of the study. The main fatty acid in pistachio oil is oleic acid (46% to 59%), followed by linoleic acid (26% to 36%) and palmitic acid (11% to 16%). C16:0, C16:1, C18:2, and C18:3 decreased with harvest time, while C18:1 increased. α‐Pinene was the most concentrated volatile among the cultivars and locations. It decreased with harvest time for both cultivars at both locations, ranging from 105 to 2464 mg/kg. At harvest, Golden Hills and Kerman at Parlier both had higher concentrations of α‐pinene than the two cultivars at Lost Hills. Our results demonstrate that microclimate affects biosynthesis of fatty acids and terpenes in pistachio kernels, the main compounds responsible for pistachio nutritional and sensory characteristics.

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Section: Moisture Contentsupporting

confidence: 80%

Impact of Microclimate on Fatty Acids and Volatile Terpenes in “Kerman” and “Golden Hills” Pistachio (Pistacia vera) Kernels

Polari

Zhang

Ferguson

et al. 2019

Journal of Food Science

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“…Tiger nut tubers contain almost twice the quantity of starch as potato or sweet potato tubers (Coşkuner and others 2002). However, if tiger nut is compared to real nuts (Table 2), it can be observed that its fiber content (Alegría‐Torán and Farré‐Rovira 2003) is within the usual range for nuts (Ros 2010), but its moisture and carbohydrate contents are much higher and the lipid and protein contents of tiger nut are lower than in tree nuts (Venkatachalam and Sathe 2006; Ros 2010; Cárcel and others 2011; Panahia and Khezri 2011).…”

Section: Tiger Nut Compositionmentioning

confidence: 98%

Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications

Sánchez‐Zapata¹,

Fernández‐López²,

Pérez-Alvarez³

2012

Comp Rev Food Sci Food Safe

230

194

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“…); suitable variety selection (low early split percentage); suitable distance between trees; pre‐harvesting factors (suitable feeding, regular irrigating, good recision, pest control, etc. ); harvesting factors; post‐harvesting handling; processing conditions; post‐drying storage conditions (CAC/RCP 55‐2004 ; ISIRI 8689 ); and end processing (CAC/RCP 6‐1972 ; Panahi and Khezri ).…”

Section: Methodsmentioning

confidence: 99%

An Assessment on Aflatoxin Control in Pistachio‐Processing Units from Raw Material Reception to Packaging Based on ISO22000:2005 Model

Fallah

Farhoodi

Moradi

2013

Journal of Food Safety

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Because of the importance and usage of pistachios, it is necessary to improve their agricultural situation, particularly by establishing good processing equipment and packaging units near pistachio farms. It is possible to supply a high-quality product in large quantities for foreign and domestic markets. In this research, International Organization for Standardization 22000:2005 requirements were implemented in a pistachio-processing unit. Aflatoxin B1 content was measured by high-performance liquid chromatography before and after washing, immersing pool, wet sorting, drying, temporary storage and dry sorting. After analysis of measured data, it was found that the most reducing stage in aflatoxin content was wet sorting. Washing stage had no significant effect on aflatoxin B1 reduction. It is concluded that operational prerequisite program and critical control point have no differences important to hazard control, but they are different from a type of control measure aspect. PRACTICAL APPLICATIONIn this study, the authors employed food safety management system based on International Organization for Standardization (ISO) 22000:2005 model to prepare safe pistachios with less aflatoxin content. All process units (pistachio reception, de-hulling, washing, immersing pool, dehumidifier, goo separator, wet sorting, drying, temporary storage, dry sorting, packaging) evaluated upon ISO22000:2005 requirements. Then the stages that had more significant effect on aflatoxin B1 content identified. The quantification of aflatoxin B1 in accordance with standard methods was also explained in the paper. The authors also investigated operational prerequisite programs and critical control points in hazard control.

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Effect of harvesting time on nut quality of pistachio (Pistacia vera L.) cultivars

Cited by 25 publications

References 20 publications

Impact of Microclimate on Fatty Acids and Volatile Terpenes in “Kerman” and “Golden Hills” Pistachio (Pistacia vera) Kernels

Impact of Microclimate on Fatty Acids and Volatile Terpenes in “Kerman” and “Golden Hills” Pistachio (Pistacia vera) Kernels

Tiger Nut (Cyperus esculentus) Commercialization: Health Aspects, Composition, Properties, and Food Applications

An Assessment on Aflatoxin Control in Pistachio‐Processing Units from Raw Material Reception to Packaging Based on ISO22000:2005 Model

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