The Effect of UV-C Irradiation on the Quality and Shelf Life of Fresh Pistachio Nut Cultivars (Ohadi and Akbari)

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