The inhibitory effect of nitric oxide on enzymatic browning reactions of in-package fresh pistachios (Pistacia vera L.)

Gheysarbigi, Shahin; Mirdehghan, Seyed Hossein; Ghasemnezhad, Mahmood; Nazoori, Fatemeh

doi:10.1016/j.postharvbio.2019.110998

Cited by 56 publications

(26 citation statements)

References 30 publications

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“…It is reported that essential oils have a potential effect on secondary metabolites of plants and causing biosynthesis of phenolic compounds by motivating activity of PAL (Gao et al, 2014). Our results are agreement with study of Gheysarbigi et al (2020) in fresh pistachios by nitric oxide and Li et al (2019) on mushroom by L-Arginine. In current study we also observed the activity of PAL in samples had positive correlation with total phenolic contents (0.714 ** ) and negative correlation to BI (Ϫ0.537 ** ) (P Ͻ 0.01) (Table 1).…”

Section: Polyphenol Oxidase (Ppo) and Phenylalanine Ammonia Lyase (Pal) Activitysupporting

confidence: 91%

Postharvest Shelf-life Extension of Button Mushroom (Agaricus bisporus L.) by Aloe vera Gel Coating Enriched with Basil Essential Oil

Mohammadi

Khankahdani²

2021

Environ. Control Biol.

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Short postharvest life of button mushroom (Agaricus bisporus L.) is a serious problem in the expansion of marketing and long-distance transportation of this product. Edible coating is an effective way to delay the browning process and mitigate the deterioration of button mushroom. In this study, the impact of Aloe vera gel alone and combined with basil oil as an edible coating on postharvest quality and browning of mushroom has been investigated. Surface morphology of the coated and uncoated mushrooms was studied by scanning electron microscopy (SEM). The results indicated that application of A. vera gel enriched with basil oil significantly alleviated weight loss, softening and respiration rate during the storage. In addition, coated samples delayed browning and color change compared to uncoated samples. Interestingly, total phenolic contents, antioxidant and phenylalanine ammonia lyase activity increased in samples coated by treatment of A. vera and basil oil. Relative electrolyte leakage, malondialdehyde content and polyphenol oxidase activity were also significantly lower in A. vera enriched with basil oil treated samples. These findings suggest that combination of A. vera with basil oil is a promising method to preserve the quality of the button mushrooms during cold storage.

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Section: Polyphenol Oxidase (Ppo) and Phenylalanine Ammonia Lyase (Pal) Activitysupporting

confidence: 91%

Postharvest Shelf-life Extension of Button Mushroom (Agaricus bisporus L.) by Aloe vera Gel Coating Enriched with Basil Essential Oil

Mohammadi

Khankahdani²

2021

Environ. Control Biol.

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“…Modified atmosphere packaging with 0.5 mg EO. Gheysarbigi, Mirdehghan, Ghasemnezhad, and Nazoori (2020) 3. Modified atmosphere packaging with 0.5 mg EO, sprayed samples with nano zinc oxide.…”

Section: Methodsmentioning

confidence: 99%

Application of modified packaging and nano ZnO for extending the shelf life of fresh pistachio

Kazemi

Hashemi‐Moghaddam

Nafchi

et al. 2020

J Food Process Engineering

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The aim of this study was to investigate how a modified packaging system designing to increase the shelf lives of fresh pistachio samples. Packaging systems include modified packaging containing cinnamon essential oil, spraying of zinc oxide (ZnO) nanoparticles, modified atmosphere with nitrogen packaging (MAP), and the combinations of the three. As sensory quality is usually considered in selecting the best packaging system, a comprehensive sensory study was performed for the assessment of each option, and some parameters, such as peroxide index, microbial assessment, and aflatoxin concentration, were examined. Results revealed that, when these parameters were considered in total, modified packaging with sprayed nano ZnO was noted as an effective approach for shelf life extension as iodine and peroxide values are 70 ± 1.2 and 0.52 ± 0.09, respectively, after 12 weeks. Specifically, modified packaging with sprayed ZnO simultaneously preserves the high quality of sensorial properties for packaged fresh pistachio and inhibits microbial growth. Practical Applications By applying modified packaging to fresh pistachio can extend the nut's shelf life; important parameters, such as odor, taste, and texture, are not altered. From a health perspective, modified packaging prevents microbial growth and aflatoxin accumulation in pistachio. Improving the efficiency of packaging systems is an effective strategy that will enable the export of fresh pistachio. 1 | INTRODUCTION Pistacia vera or pistachio commonly found in the Middle East and Central Asia. The tree produces a seed, Pistachio is a nut crop with unique properties consumed as raw, salted, or roasted because of its split shell and high nutritional value (Mozaffarian, 1996), whose kernels contain high-quality fat (more than 50%) and unsaturated fatty acids (oleic and linolenic acid). United States is the first exporter of pistachio and Iran is the second exporter of pistachio in the world, by exporting 144,300 tons in 2018 (Iran Pistacchio Association, 2018), and there is fast growth in pistachio production (Kashaninejad, Mortazavi, Safekordi, & Tabil, 2006). Kernel and shelled pistachios are both marketed in large amounts. Shelled pistachios are enclosed in dehiscent hulls, which are actually soft envelopes of fleshy mesocarp and epicarp. These envelopes or hulls release a pleasant scent reminiscent of Pinus resin because of their enriched pinene content (Chahed et al., 2008). Fresh pistachio lasts shortly, and its nut undergoes physical and chemical structural changes after 2 days. Thus, pistachios are dried or processed for export. However, drying alters nut quality. Several studies on drying pistachio are found in the literature (Ghazanfari, Tabil

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“…Nitrogen was used as the carrier gas at the ow rate of 73.7 mL min − 1 . The respiration rate and ethylene production were expressed as ng kg − 1 s − 1 (Gheysarbigi et al 2020).…”

Section: Sensory Evaluationmentioning

confidence: 99%

Shelf Life of Fresh Pistachio (Pistacia vera L.) upon Foliar Application of Sulfur as Pesticide

Nazoori

ZamaniBahramabadi

Mirdehghan

et al. 2021

Preprint

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Application of sulfur as pesticide is a strategy in plant protection, but it is of great importance for a pesticide not to influence the quality of the product. In this study, movento (0.5 kg/1000 L), confidor (0.4 kg/1000 L) and refinery micronized (R) and mineral (M) sulfur (30 and 60 kg/1000 L in water) were sprayed on pistachio trees of cultivar ‘Ahmadaghaei’ twice (in middle May and after 50 days) for controlling the psylla. Pistachios were harvested in late September and stored in 4 °C for 25 and 50 days in order to evaluate the effect of pesticides on the quality of hulls and kernels. Weight, taste, aroma, appearance, respiration rate, firmness of hull and kernel, phenolic content of kernel, anthocyanin, chlorophyll, carotenoid, a*, b* and chroma of hull and kernel declined over time, while phenolic content of hull, L* and hue of hull and kernel displayed an increasing trend. Antioxidant activity of hulls and kernels and ethylene production remained stable over time. Chemical pesticides stimulated loss of weight and hull firmness. Refinery micronized sulfur at both concentrations caused higher wight loss, higher chlorophyll of hull and kernel, lower carotenoid of hull and kernel, higher L* and hue and lower a*, b* and chroma of hull and kernel (lighter and greener color). All sulfur treatments reduced firmness and antioxidant activity of hull and kernel, while elevated the respiration rate, hull phenolics and hull anthocyanin. R30 saved the taste and aroma after 50 days. R30 and M30 showed higher ethylene production.

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The inhibitory effect of nitric oxide on enzymatic browning reactions of in-package fresh pistachios (Pistacia vera L.)

Cited by 56 publications

References 30 publications

Postharvest Shelf-life Extension of Button Mushroom (<i>Agaricus bisporus</i> L.) by <i>Aloe vera</i> Gel Coating Enriched with Basil Essential Oil

Postharvest Shelf-life Extension of Button Mushroom (<i>Agaricus bisporus</i> L.) by <i>Aloe vera</i> Gel Coating Enriched with Basil Essential Oil

Application of modified packaging and nano ZnO for extending the shelf life of fresh pistachio

Shelf Life of Fresh Pistachio (Pistacia vera L.) upon Foliar Application of Sulfur as Pesticide

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