Document Type : Original Article
Subjects
Assessing the Efficacy of Percidine as an Eco-Friendly Disinfectant to Control Microbial Contaminations in Pistachio Nut
Najmeh Pakdaman (PhD)1*, Mohammad Moradi (PhD)2, Amanollah Javanshah (PhD)3, Mohammad Abdolahi Ezzatabadi (PhD)4, Najmeh Saberi (MSc)5
1 Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
2 Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
3 Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
4 Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
5 Pistachio Research Center, Horticultural Sciences Research Institute, Agricultural Research, Education and Extension Organization (AREEO), Rafsanjan, Iran
Received: 27.04.2023 Accepted: 02.06.2023
Abstract
Background: One of the primary challenges in pistachio production, consumption, and export is contamination by various microorganisms at different stages. Pistachio kernels have a high lipid content, which makes them highly susceptible to fungal and bacterial spoilage, thus reducing their shelf life during storage. Percidine is a compound known for its strong oxidizing properties, enabling it to rapidly eliminate many microorganisms. It also holds environmental significance.
Materials and Methods: In this study, the microbial flora of contaminated pistachio was subjected to different concentrations (0, 1, 2, and 2.5%) of percidine for 0.5, 1, 1.5, 2, and 5 min.
Results: The results showed that a 1% concentration of percidine for 0.5 min can inhibit microbial growth by over 99%.
Conclusion: Reducing microbial contamination in pistachios is crucial for producing a safe product and boosting its economic viability.
►Please cite this article as follows:
Pakdaman N, Moradi M, Javanshah A, Abdolahi Ezzatabadi M, Saberi N. Assessing the Efficacy of Percidine as an Eco-Friendly Disinfectant to Control Microbial Contaminations in Pistachio Nut. Pistachio and Health Journal. 2023;6(1-2):46-53.
