Pistachios are one of the most important agricultural and export products of Iran. Fresh pistachio fruit has soft skin, is highly perishable, and therefore has a short life after harvesting, which has made traders and consumers have a great desire to increase the shelf life of this product. For this purpose, in this study, the effect of different concentrations of chitosan as an edible coating (0.5 and 1.5% w/v) and the duration of cold plasma treatment (60 and 120 s) were investigated during 180 days of pistachio storage. The effect of treatments on the shelf life of pistachio fruit was evaluated by determining moisture content, color components, peroxide value, total mold and yeast, hardness, aflatoxin content, and sensory evaluations. The results showed that the treatment with 1.5% chitosan coating and 120 s of cold plasma treatment preserved the hardness of the pistachio and the color indices in the best way (p < .05). Also, this treatment had the minimum number of peroxide, aflatoxin, and mold and yeast counts during the storage time. The treatments with chitosan coating and under plasma application did not cause any unpleasant odor or taste during the storage time. In conclusion, according to the results of this research, it was determined that the simultaneous use of chitosan coating and cold plasma treatment can potentially be used as a new approach for commercial applications and the export of fresh pistachios.
Keywords: aflatoxin; chitosan; cold plasma treatment; pistachio; storage.
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