Iranian Food Science and Technology Research Journal
with the collaboration of Iranian Food Science and Technology Association (IFSTA)

Effect of packaging , temperature and time Storage on instrumental hardness and sensory evaluation of Ohadi pistachio variety

Document Type : Research Article

Authors

Mohammad Reza Edalatian Dovom
Sara Khoshnoudi
Ali Sharif

Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.

https://doi.org/10.22067/ifstrj.v3i1.348
Abstract
Pistachio nut is one of the most important export crops in Iran. For prevention of rancidity and to ensure good quality, pistachio must be harvested in a short time and be prepared for drying in 24h.The Ohadi variety of Iranian raw dry pistachio nuts was selected for the experiments. Instrumental hardness and Sensory characteristics of pistachio nuts such as: flavor , texture and total acceptance were measured in 3 types of packaging (normal air or %21 02 , Vacuum and Oxygen Scavenger), 3 different temperatures (25,35 and 55) during 3 month storage.
Results showed that the effect of temperature, time storage and interaction effects of packaging and temperature , packaging and time storage on instrumental hardness were significant (P
Send comment about this article
Enter Name.
Enter a valid email address.
Enter a vaid affiliation.
Enter comments (At leaset 10 words)
CAPTCHA Image
Enter Security Code Correctly.

Home

Editorial Board

Publication Ethics

Contact Us