Effect of carboxymethyl cellulose edible coating enriched with Zataria multifloraessential oil on the quality and shelf-life of fresh pistachio (Pistacia vera L.) fruit

Background: Fresh pistachio can be affected by physiological and biochemical changes both during harvest and afterharvest, and its optimum duration of storage cannot therefore be prolonged.Materials and methods: In order to maintain the quality of fresh pistachio fruits (Pistacia vera L. Ahmad-Aghaei),carboxymethyl cellulose at different concentrations accompanied by different concentrations of Zataria multiflora essential oilwas used to produce an edible coating. The effects of these combinations were examined on the quality, shelf life, and sensoryproperties of the fresh fruitduring a storage period of ۳۲ days (۳±۱°C, ۸۵±۵% RH).Results: The results of sensory and instrumental tests during storage on days ۸, ۱۶, ۲۴, and ۳۲ showed that coated sampleswith ۱.۵% (w/v) carboxymethyl cellulose used in combination with Zataria multiflora essential oil had the longest shelf lifecompared to the other treatments. Among the treatments containing ۱.۵% (w/v) carboxymethyl cellulose, the lowest weightloss and the highest kernel carbohydrate, total soluble solid, phenolic compounds, and antioxidant activity were observed inthe treatments containing ۱.۵% (w/v) carboxymethyl cellulose accompanied by ۰.۴% (w/v) and ۰.۲% (w/v) Zataria multifloraessential oil.Conclusion: Application of ۱.۵% (w/v) carboxymethyl cellulose in combination with ۰.۴% (w/v) and ۰.۲% (w/v) Zatariamultiflora essential oil effectively maintained the quality of fresh pistachio during the ۳۲ days of storage.

Keywords:

carboxymethyl cellulose , edible coating , Essential oil , fresh pistachio , Zataria multiflora