Document Type : Original Article
Authors
1 Department of Agriculture, Kar Higher Education Institute, Rafsanjan, Iran
2 Pistachio Safety Research Center, Rafsanjan University of Medical Sciences, Rafsanjan, Iran.
3 Department of Agriculture, Kar Higher Education Institute, Rafsanjan, Iran.
Keywords
Main Subjects
Investigating the Effect of Harvesting time on the Composition of Pistachio Nuts
Fereshteh Fathi (MSc)1,2, Ali Dini (PhD)2*3, Abolfazl Alikhani (MSc)1
1Department of Agriculture, Kar Higher Education Institute, Rafsanjan, Iran
2Pistachio Safety Research Center, Rafsanjan University of Medical Sciences, Rafsanjan, Iran
3Department of Food Sciences and technology, Faculty of Agriculture, Vali-e-Asr University of Rafsanjan, Rafsanjan, Iran
Received: 21.06.2022 Accepted: 27.08.2022
Abstract
Introduction:The main components of pistachios undergo significant changes during the ripening and development stages, making various uses of pistachios possible as fully grown product or green kernels Temporal Variations in Pistachio Nutrients. This research evaluated the main compounds and chlorophyll pigments of Ahmad Aghaei and Ohadi pistachios' varieties during ripening.
Materials and methods:Pistachios were harvested from the gardens of Rafsanjan city at four different times (August 10th and 25th and September 10th and 25th). After removing the soft skin, the pistachio and its kernel were weighed, and the moisture content was measured using incubating. Subsequently, they were dried at 70 degrees Celsius in the oven for 48 hours then the amount of protein, oil, carbohydrates, Fiber, chlorophyll, and ash were measured. The obtained data were statistically analyzed using Minitab version 17 software, and the averages were compared using Duncan's test at the 5% probability level.
Results: The amount of moisture in both cultivars decreased during ripening, and it was in the range of 46.5-28.8 and 49.5-31.8 percent in Ohadi and Ahmad Aghaei cultivars, respectively. Fat, protein, carbohydrates, and fiber increased during the ripening period. The amount of ash did not show a significant change, but the amount of chlorophyll decreased during the ripening period.
Conclusion:The composition of the pistachio kernel changes during ripening, and by considering these changes and according to the purpose of using pistachios, the appropriate harvesting time and pistachio quality can be determined.
►Please cite this article as follows:
Fathi F, Dini A, Alikhani A. Investigating the Effect of Harvesting time on the Composition of Pistachio Nuts. Pistachio and Health Journal. 2022;5(3):14-24.
)