Modified atmosphere packaging with chitosan coating to prevent deterioration of fresh in-hull Badami’s pistachio fruit

Abstract Background Fresh in-hull pistachio fruits are very perishable and hence have a limited storage life, with marketers customers wishing for longer shelf life. The present research was performed to explore the combined effects of different packaging conditions (ambient atmospheric condition, passive- active-modified atmosphere packaging) as well chitosan coating (0, 1, 1.5%w/v) on postharvest quality fresh pistachios stored at 5 °C 85–90% relative humidity 45 days. efficacy treatments in prolongation fruit life evaluated by determining weight loss, kernel firmness, acid (AV) peroxide values (PV), mold yeast count, aflatoxin content, hull color parameters (L*, a*, b*, C*, h°, BI) 0, 15, 30 days storage. In addition, O 2 CO concentrations MAP headspace were monitored. Results By applying high molecular coatings conditions, PV AV values, microbial growth, B1 production, loss inhibited, firmness reduction deterioration during controlled. Active-MAP most cases better than passive-MAP this regard ( P < 0.05). Combining demonstrated additive synergistic effects. At end storage, 1.5% chitosan-coated treatment under active-MAP maintained (87% control treatment), lightness (76% count (similar treatment). It also minimum (6.39%), (0.91 meq kg −1 oil) (0.49 g oleic /100 oil ) compared other treatments, proving that more effective preserving parameters. equilibrium levels higher those which indicated had respiration rates Conclusions results revealed combination technique effectively preserved attributes lengthened pistachios. Therefore, it could potentially be commercialized new approach future industry application. Graphical