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Effect of postharvest storage temperatures on the quality parameters of pistachio nuts

Author

Listed:
  • Elena ARENA

    (Department of Agri-food and Environmental Systems Management (DiGeSA), University of Catania, Catania, Italy)

  • Gabriele BALLISTRERI

    (Department of Agri-food and Environmental Systems Management (DiGeSA), University of Catania, Catania, Italy)

  • Biagio FALLICO

    (Department of Agri-food and Environmental Systems Management (DiGeSA), University of Catania, Catania, Italy)

Abstract

Pistachios from Italy and Turkey were stored at different temperatures (10, 20, and 30°C) and the moisture of the pistachios, the free fatty acids (FFA) content, the peroxide value, and triacylglycerols (TGs) composition of the extracted oils were evaluated. The content of FFA decreased during storage at 10°C and increased at 20 and 30°C. No differences between the peroxide values were found during storage at 10°C. A significant increase in the peroxide values was observed after 20 days at 20°C and 5 days at 30°C in both the Italian and Turkish samples. The main TGs found in the pistachio oil of both origins were OLO, OLL, OLP, LLL, LLP, OOP, OLLn, and OOO; these accounted for approximately 85% of the total TGs content. A decrease was observed in the amounts of TGs esterified with polyunsaturated fatty acids, such as LLP, OLP, LLL and OLL, and an increase of the relative amounts of TGs with monounsaturated and saturated fatty acids, such as OOO and OOP, with the increasing storage time and temperatures in both samples.

Suggested Citation

  • Elena ARENA & Gabriele BALLISTRERI & Biagio FALLICO, 2013. "Effect of postharvest storage temperatures on the quality parameters of pistachio nuts," Czech Journal of Food Sciences, Czech Academy of Agricultural Sciences, vol. 31(5), pages 467-473.
    • Handle: RePEc:caa:jnlcjf:v:31:y:2013:i:5:id:69-2013-cjfs
    DOI: 10.17221/69/2013-CJFS
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