DOI : https://doi.org/10.18517/ijaseit.2.4.216

Evaluation of Anti-Fungal Activity of Chitosan and Its Effect on the Moisture Absorption and Organoleptic Characteristics of Pistachio Nuts

Atefe Maghsoudlou (1), Yahya Maghsoudlou (2), Morteza Khomeiri (3), Mohamad Ghorbani (4)
(1) Dept. of FST., College of Food Tech., Gorgan University of Agricultural Sciences and Natural Resources, Iran
(2) Dept. of FST., College of Food Tech., Gorgan University of Agricultural Sciences and Natural Resources, Iran
(3) Dept. of FST., College of Food Tech., Gorgan University of Agricultural Sciences and Natural Resources, Iran
(4) Dept. of FST., College of Food Tech., Gorgan University of Agricultural Sciences and Natural Resources, Iran
Fulltext View | Download
How to cite (IJASEIT) :
Maghsoudlou, Atefe, et al. “Evaluation of Anti-Fungal Activity of Chitosan and Its Effect on the Moisture Absorption and Organoleptic Characteristics of Pistachio Nuts”. International Journal on Advanced Science, Engineering and Information Technology, vol. 2, no. 4, Aug. 2012, pp. 336-40, doi:10.18517/ijaseit.2.4.216.
Citation Format :
Pistachio is one of the main export products of Iran and Iran is one of the largest producer and exporter of pistachio in the world. Unfavourable environmental conditions during storage, causes a sharp drop in quality of product through musty and toxin production, especially aflatoxin by Aspergillus flavus and Aspergillus parasiticus, Absorption of foreign odors and moisture, Tissue destruction of undesirable flavour. The aim of this study was to study the anti-fungal activity of chitosan and its effect on the organoleptic characteristics of pistachio nuts.  Therefore, using acetic acid 1% V / V, chitosan concentrations of 0.5%, 1% and 1.5 % V/W was prepared and pistachios were coated by these solutions. Also acetic acid at concentration 1% without chitosan was used as a treatment for coating to determine the antimicrobial effect of acetic acid. The results showed that chitosan significantly (p <0.05) inhibited the growth of the Aspergillus and its effect was increased with increased concentration. Chitosan also prevented moisture absorption and weight change in pistachio nuts, while chitosan concentration showed no significant effect on moisture absorption and weight change of pistachio nuts. Chitosan 1.5% had a significant effect (p <0.05) on the flavour of pistachio, but other concentrations had no effect. However, chitosan in general had no significant effect (p <0.05) on color, texture and acceptability of pistachio nuts.

Authors who publish with this journal agree to the following terms:

    1. Authors retain copyright and grant the journal right of first publication with the work simultaneously licensed under a Creative Commons Attribution License that allows others to share the work with an acknowledgement of the work's authorship and initial publication in this journal.
    2. Authors are able to enter into separate, additional contractual arrangements for the non-exclusive distribution of the journal's published version of the work (e.g., post it to an institutional repository or publish it in a book), with an acknowledgement of its initial publication in this journal.
    3. Authors are permitted and encouraged to post their work online (e.g., in institutional repositories or on their website) prior to and during the submission process, as it can lead to productive exchanges, as well as earlier and greater citation of published work (See The Effect of Open Access).