Impact of calcium and γ-aminobutyric acid (GABA) on qualitative attributes and shelf life characteristics of fresh in-hull pistachio during cold storage

Saeedi, Maryam; Mirdehghan, Seyed Hossein; Nazoori, Fatemeh; Esmaeilizadeh, Majid; Saba, Mahmoud Koushesh

doi:10.1016/j.postharvbio.2022.111863

Cited by 16 publications

(6 citation statements)

References 33 publications

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“…The thin skin of strawberries allowed a fast water loss, which gave a rise to shriveling, compromised appearance and disorder ( Hernandez-Munoz, Almenar, Del Valle, Velez, & Gavara, 2008 ). It has been reported that GABA could inhibit fruit weight loss by maintaining membrane integrity and reducing respiration rate ( Saeedi et al, 2022 , Wang et al, 2014 ). At the end of the storage, a decline in strawberry weight was observed in all treatments.…”

Section: Resultsmentioning

confidence: 99%

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Application of γ-aminobutyric acid improves the postharvest marketability of strawberry by maintaining fruit quality and enhancing antioxidant system

Zhang,

Lin,

Tang

et al. 2024

Food Chemistry: X

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Section: Resultsmentioning

confidence: 99%

“…1 E). In pistachio fruit, 10 mM GABA treatment reduced the weight loss during cold storage, but not significantly ( Saeedi et al, 2022 ). In Chinese olives, the lower weight loss was found in all GABA-treated groups, and 1 mM exogenous GABA was most effective ( Fan et al, 2022 ).…”

Section: Resultsmentioning

confidence: 99%

Application of γ-aminobutyric acid improves the postharvest marketability of strawberry by maintaining fruit quality and enhancing antioxidant system

Zhang,

Lin,

Tang

et al. 2024

Food Chemistry: X

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“…Antioxidant activity was computed with 2,2‐diphenyl‐1‐picrylhydrazyl (DPPH) procedure, pursuant to the procedure used by Saeedi et al (2022). In brief, 1 g pistachio was made uniform in 10 mL 80% (v/v) methanol.…”

Section: Methodsmentioning

confidence: 99%

“…Besides its commercial value, pistachio is an appropriate source of energy, many minerals, proteins, carbohydrates, and dietary fibers, and has significant amount of unsaturated fatty acids, and vitamins. It is also containing various bioactive substances, such as tetraterpenoids, anthocyanins, polyphenols, and essential oils, which have some therapeutic attributes owing to its radical scavenger and antimicrobial properties (Arjeh et al, 2021; Saeedi et al, 2022).…”

Section: Introductionmentioning

confidence: 99%

The simultaneous influence of ultraviolet rays and cold plasma on the physicochemical attributes and shelf life of dried pistachios during the storage period

Zeraatpisheh

Mosallaie

Sanaei

et al. 2023

J Food Process Engineering

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This investigation aimed to assess the simultaneous impact of ultraviolet (UV) and cold plasma (CP) on the quality and microbial attributes of dried pistachios during the storage period. Currently, novel nonthermal technologies exhibit high potential as a low‐cost, efficient, additive‐free, and nonpolluting strategies for fungi deactivation and mycotoxins degradation in foods. Over recent years, the combination of CP with other procedures, such as ultraviolet (UV) irradiation, ultrasound, ozone, and so forth, has been proposed and attracted lots of attention. For this purpose, in this study, the simultaneous effects of ultraviolet rays and cold plasma on dried pistachios artificially contaminated with aflatoxigenic fungi were assessed. The physicochemical attributes and surface morphology of pistachios were evaluated as well. The concentration of aflatoxin produced was investigated via high‐performance liquid chromatography. Artificially contaminated pistachios were treated with cold plasma at 80 W constant power level at both 10 and 15 min. Following the plasma treatment, pistachio samples were treated by ultraviolet rays at 354 nm wavelength and current intensity in 0.25 A at the same time. The results of this study revealed the fungal deactivation rate achieved by UV‐CP treatment was greater than the sum of the deactivation rates of distinct UV and CP treatments, as maximum reduction of Aspergillus oryzae count (3.7 CFU/g) observed after simultaneous UV‐CP treatment for 15 min (p < 0.05). Moreover, no substantial modifications were detected in the investigation of pH and DPPH radical scavenging activity of samples treated with UV‐CP (p > 0.05). The results of this study confirm the effectiveness of the simultaneous application of UV rays and CP in nuts to maintain quality and increase useful life, along with an alternative method for thermal treatments.Practical applicationsUsually, nonthermal procedures lead to their destruction by changing the chemical structure of mycotoxins. Ultraviolet (UV) radiation being a nonthermal technology, the benefits of its usage are various: the least loss of nutrients and sensorial quality of foods, no toxic residues, and low energy consumption compared with other thermal treatments normally applied for food decontamination. The latter is the main purpose of this technique due to its effectiveness in the inactivation of pathogenic microorganisms and spoilage. Besides this, Cold plasma (CP) technology has been displayed to overcome many of the insufficiency of regular decontamination strategies in the food industry, with slight damage to the quality of products and high efficiency. Although several physical procedures have shown acceptable results in the decontamination of fungi and degradation of mycotoxins in many foods, to date there are few published works on the effects of simultaneous application of UV radiation and CP on foods, particularly pistachios in is available. Hence, the intention of this investigation was to assess the effect of combination of UV radiation and CP on the physicochemical attributes and shelf life of dried pistachios during the storage period.

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“…Pistachio ( Pistacia vera L.) holds significant economic importance as a producer of edible nuts within the Anacardiaceae family, renowned for its nutritional richness [ 1 , 2 ]. The pistachio kernel, consumed in various forms such as dried, fresh, and salted roasted, is valued for its high protein content, unsaturated fatty acids (linolenic, linoleic, and oleic acid), carbohydrates, essential elements (calcium, potassium, iron, phosphorus, and copper), vitamins, dietary fibers, phenolic compounds, and natural antioxidants (carotenoids, anthocyanin, flavonoids, and phytoestrogens) [ 3 , 4 ]. Originating from the Asia Minor region, including countries such as Iran, Turkey, Lebanon, Syria, and Afghanistan, today, major global producers of pistachio nuts include Iran, the USA, Syria, and Turkey [ 2 , 5 ].…”

Section: Introductionmentioning

confidence: 99%

Fulvic acid foliar application: a novel approach enhancing antioxidant capacity and nutritional quality of pistachio (Pistacia vera L.)

Nikoogoftar-Sedghi,

Rabiei,

Razavi

et al. 2024

BMC Plant Biol

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Background The global growth of pistachio production has prompted exploration into sustainable agricultural practices, on the application of humic substances such as fulvic acid in enhancing the quality of horticultural crops. The present study was carried out in Qom province, Iran, on 20 years old pistachio (Pistacia vera L. cv. Kaleh-Ghoochi) trees and investigated the impact of foliar spraying of fulvic acid at varying concentrations (1.5, 3, and 4.5 g L− 1) on the antioxidant and quality properties of pistachio. The different concentrations of fulvic acid were applied at two key stages: at the initiation of pistachio kernel formation (late June) and the development stage of pistachio kernel (late August), as well as at both time points. Following harvest at the horticulturally mature phase, various parameters, including total phenols, flavonoids, soluble proteins, soluble carbohydrate content, antioxidant capacity, and antioxidant enzyme activity, were assessed. Results Results indicated that foliar application of fulvic acid, particularly at 1.5 g L− 1 during both late June and August, effectively increased phenolic compounds (31.8%) and flavonoid content (24.53%). Additionally, this treatment also augmented antioxidant capacity and heightened the activity of catalase (CAT) (37.56%), ascorbate peroxidase (APX) (63.86%), and superoxide dismutase (SOD) (76.45%). Conversely, peroxidase (POX) (41.54%) activity was reduced in fulvic acid-treated nuts compared with controls. Moreover, the content of chlorophyll (45%) and carotenoids (46.7%) was enhanced using this organic fertilizer. In terms of mineral elements, the increment was observed in zinc (Zn) (58.23%) and potassium (K) (28.12%) amounts in treated nuts. Additionally, foliar application of fulvic acid led to elevated levels of soluble carbohydrates and proteins in treated nuts. Conclusions In the present study, application of fulvic acid resulted in enhancement of antioxidant activity and quality traits of pistachio nut through an increase in total phenol, flavonoids, chlorophyll, carotenoids, K, Zn, and also activity of antioxidant enzymes. Therefore, use of fulvic acid emerges as a promising strategy to enhance the quality and nutritional attributes of pistachios, contributing to sustainable agricultural practices and improved crop outcomes.

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Impact of calcium and γ-aminobutyric acid (GABA) on qualitative attributes and shelf life characteristics of fresh in-hull pistachio during cold storage

Cited by 16 publications

References 33 publications

Application of γ-aminobutyric acid improves the postharvest marketability of strawberry by maintaining fruit quality and enhancing antioxidant system

Application of γ-aminobutyric acid improves the postharvest marketability of strawberry by maintaining fruit quality and enhancing antioxidant system

The simultaneous influence of ultraviolet rays and cold plasma on the physicochemical attributes and shelf life of dried pistachios during the storage period

Fulvic acid foliar application: a novel approach enhancing antioxidant capacity and nutritional quality of pistachio (Pistacia vera L.)

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