Increasing the shelf life of fresh in-hull pistachio using nanocomposite packaging of zinc nanoparticles and pistachio green hull essential oil
Abstract
Film from electrospun nanofibers was evaluated to increase the shelf life of raw pistachios. PVC and zinc nanoparticles with pistachio green hull essential oil (PGHEO) were used. Monoterpenes such as α-pinene and limonene constitute more than 90% of PGHEO. Essential oils were more effective against Aspergillus flavus than other studied fungi. Raw pistachios could be stored for 60 days in packaging made of the nanocomposite.
- Publication:
-
Scientia Horticulturae
- Pub Date:
- April 2023
- DOI:
- 10.1016/j.scienta.2023.111888
- Bibcode:
- 2023ScHor.31311888N
- Keywords:
-
- Pistachio;
- Shelf life;
- Electrospinning;
- Packaging;
- Postharvest;
- Nanotechnology