Optimization of Fresh Storage of Pistachio (Pistacia vera L.) by Use of Different Coatings Under Vacuum

The aim of this research was to extend the freshness of pistachio (Pistacia vera L.) by using edible coatings during cold storage. Different coatings—chitosan with potassium sorbate, alginate with propionic acid, and zein with EDTA—were used for both in-hull and dehulled pistachios. Effects of coatings on Aspergillus flavus count, peroxide, free fatty acids (FFA), water activity, and aflatoxin levels were investigated. Principal component analysis (PCA), correlation analysis, and...