the effect of uv-c irradiation on the quality and shelf life of fresh pistachio nut cultivars (ohadi and akbari)

abstract in this study, fresh pistachio of 'ohadi' and 'akbari' cultivars expose to the uv-c radiation with a wavelength of 0, 3, 6 and 12 kj/m2, then located at temperature of 1 ± 3 degrees celsius for 45 days. properties or attributes, including weight loss, stiffness and sensory evaluation of fresh pistachio after 20 and 45 days storage were measured. results showed that pistachio nut weight losses (28.77%) was less than the amount of weight loss of pistachio clusters (33.39%). uv-c 6 kj/m2 treatment showed lowest weight loss than other treatments (p<0/01). during the storage, amount of weight loss increases. rate of browning of hull, shell and clusters of uv-c 6 kj/m2 treatment were less than other treatments and control samples. rate of browning of hull, shell and clusters of uv-c 12 kj/m2 treatment were more than control samples time of storage (p<0/01). the strong flavor in fresh pistachio of 'ohadi' cultivar was less than in 'akbari' cultivars. firmness in the fresh pistachio during the storage compared with began deduction experiment and at end experiment arised. uv-c treatments than control samples had lowest microbial activity. fresh pistachio clusters than pistachio nuts has more microbial activity.