Scientific Study

BACKGROUND: In this study, fresh pistachio was exposed to UV-C irradiation (2.1 and 4.5 kJ m-2) in a rotating cylindrical system with seven germicidal UV-C lamps and immediately packed in perforated and non-perforated polyethylene terephthalate (PET). The fruit were evaluated for weight loss, total phenolic content, enzyme activities, color indices (L*, a*, b* and browning index), and microbial counts during 35 days of storage at 4 °C. RESULTS: UV-C treatment caused a significant decrease (p < 0.05) in the weight loss of fresh pistachios compared to the control. The activity of catalase and peroxidase enzymes was significantly higher (p < 0.05) in irradiated samples packed in non-perforated PET in comparison to those of untreated samples. Irradiation did not inhibit the activity of polyphenol oxidase in treated samples, although a slight decrease in polyphenol oxidase activity was observed in irradiated samples compared to control. The fruit treated with 2.1 kJ m-2 of UV-C and the control packed in non-perforated PET were lighter (L*), redder (a*), and less yellow (b*) compared to 4.5 kJ m-2 treated samples. Furthermore, a dose of 4.5 kJ m-2 UV-C significantly decreased sensory attributes of fresh pistachios compared to the other irradiation level and control. CONCLUSION: UV-C irradiation at a dose of 2.1 kJ m-2 and packing in non-perforated PET are recommended for fresh pistachio preservation based on the physicochemical, microbial, and sensory parameters.