Effects of packaging type on quality fresh raw pistachios

25 September 2015

Researchers at Erciyes University in Turkey studied the effect of different packaging systems on the quality of fresh raw pistachios. The pistachios were stored in vacuum (VP), modified atmosphere (MAP) and conventional packaging (CP).
Total mesophilic bacteria (TMAB) counts and free fatty acids (FFA) values were the most discriminating parameters. They found that FFA level and TMAB population of the samples stored in the CP were the highest. In conclusion, the use of MAP was generally recommended for the maintenance of quality of fresh raw pistachio for longer storage periods. An article about the research was published in LWT - Food Science and Technology.
Click here for an abstract of the article.
Click here for more information about the NVC Course Food Packaging.

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