سال انتشار: ۱۳۸۷

محل انتشار: هجدهمین کنگره ملی علوم و صنایع غذایی

تعداد صفحات: ۶

نویسنده(ها):

Shima Shayanfar – Department of Food Science & Technology, Gorgan University of Agricultural Sciences and Natural Resources, Beheshti Ave., Gorgan,49138-15739, Iran
Mahdi Kashaninejad –
Morteza Khomeiri –
Younes Mostofi –

چکیده:

The aim of the present work was to evaluate the influence of passive modified atmosphere packaging on the color changes in fresh pistachio nut (Pistacia vera L.). This technique included flushing with carbon dioxide, nitrogen, oxygen. Pistachios (in hull) werepackaged under two different gaseous compositions of 100% CO2 and 10% O2, 20% CO2, 70% N2 in 26×۲۰ cm high barrier PP bags.Bags were stored at 5 ◦C. C*, h°, and BI were determined every week. Descriptive analysis showed that pistachios stored under gaseouscomposition of 10% O2, 20% CO2, 70% N2 had a higher deterioration rate than those stored under 100% CO2. These results suggest thathigh O2 accelerated pistachio deterioration, indicating that pistachios are sensitive to gaseous situations