Iranian Journal of Horticultural Science

Iranian Journal of Horticultural Science

The effect of postharvest application of putrescine on quality and shelf life of fresh pistachio cv. ‘Fandoghi’ and ‘Kalleghochi’

Document Type : Full Paper

Authors
Zahra Khanamani 1
Seyed Hossein Mirdehghan 2
Mohammad Hossein Shamshiri 2
Hossein Hakimabadi 3
1 M. Sc. Student, Department of Horticural Science, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan,
2 Associate Professor, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Iran
3 Assistant Professor of Horticulture, Rafsanjan Pistachio Research Institute
10.22059/ijhs.2017.235535.1272
Abstract
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.
Keywords
Fandoghi and Kalehghochi
firmness
Microbial activity
weight loss
Shelf life
Subjects
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  • Receive Date 13 June 2017
  • Revise Date 23 July 2017