نوع مقاله : مقاله پژوهشی
1 دانشجوی کارشناسی ارشد، دانشکدۀ کشاورزی دانشگاه ولیعصر(عج) رفسنجان
2 دانشیار، دانشکدۀ کشاورزی دانشگاه ولیعصر(عج) رفسنجان
3 استادیار بخش باغبانی، مؤسسۀ تحقیقات پستۀ رفسنجان
عنوان مقاله [English]
One way of extending storability of fresh products, is pre and postharvest polyamines application. This study was designed to study the effect of putrescine on quality of fresh pistachio during storage. Fresh pistachio cvs. ‘Fandoghi’ and ‘Kalleghoghi’were dipped for 8 min in putrescine solutions (0, 1 and 2 mM). The results indicated that putrescine 2 mM was the most effective treatment in maintaining the firmness of both cultivars with the average mean of 2.3 kgF. Also this treatment reduced the weight loss compared to control in both cultivars. Putrescine treatment decreased the microbial contamination and both cultivar had lower infection at the end of storage. Lowest and highest infection was observed for put 2 mM and control with means 1.32 log cfug-1 and 3.15 log cfug-1 respectively after 45 day of storage. The control showed the increment in acidity index, peroxide value, panel test, and reduction in soluble carbohydrate, color indices. All these changes delayed significantly by putrescine treatments.