The inhibitory effect of nitric oxide on enzymatic browning reactions of in-package fresh pistachios (Pistacia vera L.)
Sign Up to like & getrecommendations! Published in 2020 at "Postharvest Biology and Technology"
DOI: 10.1016/j.postharvbio.2019.110998
Abstract: Abstract Hull browning decreases the postharvest-life and marketability window of fresh pistachio fruit in which to the current study aims to evaluate the inhibitory effect of nitric oxide (NO), as an anti-browning chemical substance, on… read more here.
Keywords: fresh pistachio; effect nitric; fruit; browning ... See more keywords
The effect of packaging and storage time on quality of clustered fresh pistachio.
Sign Up to like & getrecommendations! Published in 2022 at "Journal of food science"
DOI: 10.1111/1750-3841.16190
Abstract: Pistachio is one of the valuable, very nutritious, and high-energy fruits that is mainly dried and used as a snack due to problems with storage. Therefore, to investigate on how to extend clustered fresh pistachios'… read more here.
Keywords: packaging storage; clustered fresh; quality; pistachio ... See more keywords