Incorporation of Zataria multiflora Boiss essential oil into gum Arabic edible coating to maintain the quality properties of fresh in-hull pistachio (Pistacia vera L.)
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DOI: 10.1016/j.fpsl.2021.100724
Abstract: Abstract Edible coatings of gum Arabic (GA) (6.0 and 8.0 %) with Shirazi thyme (Zataria multiflora) (0.3 and 0.5 %) were assessed as potential postharvest treatments to protect the quality of fresh in-hull pistachio when… read more here.
Keywords: hull pistachio; zataria multiflora; pistachio; gum arabic ... See more keywords
Effects of Passive- and Active-Modified Atmosphere Packaging on Physio-Chemical and Quality Attributes of Fresh In-Hull Pistachios (Pistacia vera L. cv. Badami)
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DOI: 10.3390/foods8110564
Abstract: The effects of passive- and active-modified atmosphere packaging (passive- and active-MAP) were investigated on the physio-chemical and quality attributes of fresh in-hull pistachios stored at 4 ± 1 °C and 90 ± 5% R.H. Fresh… read more here.
Keywords: quality; passive active; co2; hull pistachios ... See more keywords