Postharvest Biology and Technology
Samane Mollaei; Seyed Hossein Mirdehghan; Mahdi Shariat; Fatemeh Nazoori
Abstract
Purpose: This study evaluated the effects of cold plasma (CP) treatment using argon (Ar), nitrogen (N₂), and oxygen (O₂) gases at two voltages (5 and 8 kV) on the postharvest quality and shelf life of fresh in-hull pistachio (Pistacia vera L.) during cold storage. Research Method: Treatments were ...
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Purpose: This study evaluated the effects of cold plasma (CP) treatment using argon (Ar), nitrogen (N₂), and oxygen (O₂) gases at two voltages (5 and 8 kV) on the postharvest quality and shelf life of fresh in-hull pistachio (Pistacia vera L.) during cold storage. Research Method: Treatments were applied, and the samples were stored at 4°C for 25 and 50 days. Key parameters, including decay index (DI), water activity, total phenolic content (TPC), total flavonoid content (TFC), total chlorophyll content, electrolyte leakage (EL), and sensory attributes, were assessed. Findings: Decay index (DI) measurements demonstrated that CP treatments significantly inhibited microbial spoilage, and argon-CP reduced decay by up to 40% compared to untreated controls. Water activity declined from 0.957 in the controls to as low as 0.952 in the argon-treated samples, indicating reduced free water available for microbial growth. Biochemical analyses revealed that total phenolic content (TPC) increased the most under nitrogen-CP (0.485 mg GAE/100 g at 50 days vs. 0.350 mg in controls). Total chlorophyll content was highest in N₂-treated pistachios (2.96 g kg⁻¹), and electrolyte leakage (EL), an indicator of membrane integrity, was lowest in argon-CP samples (74.82% vs. 88.67% in controls), reflecting reduced cellular damage. Sensory analysis confirmed that CP-treated samples, particularly those treated with Ar, improved texture, taste, color, and aroma. Research limitations: This study was limited to laboratory-scale conditions and storage durations. Originality/Value: This research provides new insights into non-thermal postharvest preservation of pistachios and highlights cold plasma, particularly Ar-treatment, as a practical, chemical-free method to enhance quality and extend shelf life.
Plant Stress
Esmaeil Jadidi; Maryam Tatari; Mahmoud Ghasemnezhad; Hamid Reza Salemi
Abstract
Purpose: Identification of pomegranate cultivars with higher tolerance to salinity stress was the purpose of the current study. Research Method: One-year-old rooted cuttings of the pomegranate cultivars including 'Malase Saveh' ('M-Saveh'), 'Malase Isfahan' ('M-Isfahan'), 'Robabe Ghermeze Shiraz' ('Robab'), ...
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Purpose: Identification of pomegranate cultivars with higher tolerance to salinity stress was the purpose of the current study. Research Method: One-year-old rooted cuttings of the pomegranate cultivars including 'Malase Saveh' ('M-Saveh'), 'Malase Isfahan' ('M-Isfahan'), 'Robabe Ghermeze Shiraz' ('Robab'), 'Gabrie Yazd' ('G-Yazd'), Gabrie Torshe Yazd' ('GT-Yazd'), 'Zaghe Sefide Yazd' ('ZS-Yazd'), 'Zaghe Torshe Yazd' ('ZT-Yazd') and 'Malase Torshe Pishva' ('M-Pishva') were cultured in plastic pots and treated with different concentrations of sodium chloride in irrigation water including 0 (control), 3, 6, 9 and 12 dS m-1. Findings: At 12 dS m-1salinity level, the lowest decrease in plant height was observed in 'Robab', and 'M-Pishva' and the lowest decrease in the plant diameter was recorded in 'ZT-Yazd' and 'G-Yazd'. At the same salinity level, 'GT-Yazd' showed the lowest percentage of increase in electrolyte leakage (EL) compared to the control (23%). The highest increase in proline content was observed at 9 dS m-1 salinity for 'ZS-Yazd' and at 12 dS m-1 salinity for 'GT-Yazd'. At high salinity levels, leaf chlorophyll content decreased in pomegranate cultivars compared to the control. The activity of peroxidase enzyme in 'M- Pishva', ZT-Yazd' and 'GT-Yazd' followed an increasing and then decreasing with increasing salinity levels. The activity of the superoxide dismutase enzyme was highest in 'G-Yazd', 'M-Isfahan' and 'Robab'. Limitations: Investigation of salinity tolerance in pots is one of the limitations of this study. Originality/Value: Yazd cultivars including 'G-Yazd', 'GT-Yazd', 'ZS-Yazd' and 'ZT-Yazd' were more tolerant to salinity stress.
