مطالعه انبارمانی پسته تر رقم احمد آقایی با کاربرد گاماآمینوبوتیریک اسید و واکس کارنوبا.

In 2018, the effect of combined treatments of gamma aminobutyric acid with carnuba wax on storage of fresh pistachio cultivar Ahmad Aghaie was investigated using a factorial experiment based on a completely randomized design with three repeats. Factors were edible coatings in five levels including control (distilled water), 10 mM gamma aminobutyric acid (G10), 1% carnoba with 10 mM gamma aminobutyric acid (C1G10), 2% carnoba with 10 mM gamma aminobutyric acid (C2G10) and 3% carnoba with 10 mM gamma aminobutyric acid (C3G10) and the storage time at two levels (25 and 50 days). The results showed that most of the qualitative and quantitative traits such as hull and kernel firmness (4-8% for hull firmness and 7-19% for kernel firmness in different treatments), hull moisture percent (1-2%), total kernel chlorophyll (11-34% in different treatments), aroma (3-30%) and taste (7% decrease in 50th day) showed a descending trend during storage. Kernel carotenoids (5-22%), kernel phenolic compounds (35-44%), kernel flavonoids (8-32%), kernel lipids (31- 65%), and antioxidant activity (2-4%) showed an increasing trend. Among the applied treatments, C1G10 seemed to be able to retain most of the qualitative and quantitative characteristics of fresh Ahmad Aghaie pistachio up to 50 days of storage. [ABSTRACT FROM AUTHOR]