Document Type : Research Paper

Authors

• fatemeh nazoori ¹
• Siamak Kalantari ²
• Nader Doraki ³
• Alireza Talaie ⁴
• Amanollah Javanshah ⁵

¹ Assistant Professor, Department of Horticultural Sciences, Vali Aser University of Rafsanjan, Rafsanjan, Iran

² Assistant Professor, Department of Horticultural Sciences, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

³ Assistant Professor, RafsanjanUniversity of Medical Sciences, Rafsanjan, Iran

⁴ Professor, Department of Horticultural Sciences, College of Agriculture and Natural Resources, University of Tehran, Karaj, Iran

⁵ Assistant Professor, Pistachio Research Institute, Rafsanjan, Iran

Abstract

In order to improve the quality and the possibility of fresh pistachio exports , the impact of different harvest time on storage of ‘Ahmadaghaii’ Pistachio was investigated. In 2011, pistachios harvested at three stages of fruit ripening (40, 70 and 100 percent of hulling) in hulling fresh, fresh without hulling and dried pistachio packaged in pulpy bag and held in two-temperature storage (1 ± 4 and 1 ± 12 ° C) for 45 Days. Data were analizaed with factoriel in format of randomized completely design in three replications. The results showed expedition and delay in harvest, increases period of storage and temperature result to increes of endocarp spots and low fruit retention. Increase of temperature and during storage result to decress of taste and low fruit firmness and kernel damage, acidity, peroxide, water loss were increase. This data showed that to keep fruit fresh pistachio, harvesting in stage of 70-80% of ripening, processing with fresh hulling and storage in 1 ± 4 ° C temperature, result to retention of fresh pistachio to 45 days.

Keywords

• ‘Ahmadaghaii’ cultivar
• marketing Update of fresh pistachio
• packaging
• Storage temperature
• storage life

20.1001.1.83372008.1393.16.4.2.3