Effect of Bug s damage on physicochemical, properties and aflatoxin of pistachio

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Nekoei Khatere; Hassanzadeh Davarani Fatemeh

مرکز اطلاعات علمی Scientific Information Database (SID) - Trusted Source for Research and Academic Resources

Journal Paper

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Journal: Journal of Applied Researches in Nuts Year:2024 | Volume:1 | Issue:2 Page(s): 36-51

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Information Journal Paper

Title

Effect of Bug s damage on physicochemical, properties and aflatoxin of pistachio

Author(s)

Nekoei Khatere | Hassanzadeh Davarani Fatemeh | Issue Writer Certificate

Keywords

nut

pest

Aflatoxin

pistachio Qualification

Abstract

Pistachio is one of the nicotine products of high economic value and native to Iran and due to its excellent quality among the producing countries, this product is of special importance. One of the main problems with the production of nuts in the field of export of pistachios, its contamination is the production of Aflatoxin poison. In this regard, sampling of pistachio processing terminals was carried out in Rafsanjan. After isolating the old fruit from healthy fruits, the specimens were transferred to the laboratory for three replications with completely isolated. Oil percentage, protein percentage, total glucose, Aflatoxin content, total microorganisms count and mold and yeast count were measured at 0, 2 and 4 months. The design of the selected factorial design was completely randomized and SAS software was used for analysis of variance. The results of this experiment show that the highest total number of mold and yeast count was observed in the treatment period of 4 months and in the sample with the mirid bug and the lowest mold and yeast attributes with an average of 100 g / g in healthy sample at zero time. On the other hand, the highest number of total microorganisms count in the 4-month measurement period and in the sample with the age and the least trait of microorganisms in the healthy sample at zero and the highest amount of Aflatoxin in the treatment time of 4 months and in the sample with mirid bug and the lowest trait was obtained in healthy samples at 2 months.

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