The effect of edible coating on the postharvest quality of fresh pistachio covered by a yellow-red colored soft shell (hull) was evaluated. Fresh pistachio fruit were immersed in different surface treatment solutions of 2% (w/v) chitosan (CT) in 0.5% acetic acid solution, 2 mmol L⁻¹ salicylic acid (SA), and the combination of CT and SA (CT-SA), then packed in perforated polyethylene terephthalate (PET), and stored in a refrigerator for 28 days at 4 °C. Distilled water and 0.5% acetic acid solution containing 0.1% Tween were considered as control treatments. The weight loss and also the peroxide and free fatty acid values of treated fresh pistachio fruit were lower than the controls at the end of the storage period. The activity of superoxide dismutase, catalase, and peroxidase enzymes in the treated pistachio fruit was significantly higher compared to controls (p < 0.05). The SA-treated pistachio fruit shows the lowest activity of polyphenol oxidase. Also, the pistachio fruit treated with CT and SA were lighter (L*), redder (a*), and more yellow (b*) in color as compared with controls, so that the highest sensory scores of color, texture, and overall acceptance were attributed to these treatments. Interestingly, SA treatment resulted in a remarkable superiority of the fruit color score among the samples. Furthermore, the CT and SA treatments alone or in combination significantly reduced the growth of bacteria and fungi. Overall, it can be concluded that SA and CT-SA treatments can assure the safety and quality of fresh pistachio fruit in refrigerated storage.

中文翻译：

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水杨酸掺入的壳聚糖涂层对开心果新鲜壳保质期的影响

评估了可食用涂层对被黄红色软壳（壳）覆盖的新鲜开心果收获后品质的影响。将开心果新鲜果浸入2％（w / v）壳聚糖（CT）在0.5％乙酸溶液，2 mmol L ^-1中的不同表面处理溶液中水杨酸（SA）以及CT和SA的组合（CT-SA），然后包装在带孔的聚对苯二甲酸乙二醇酯（PET）中，并在4°C的冰箱中保存28天。蒸馏水和含0.1％吐温的0.5％乙酸溶液被视为对照处理。在储存期结束时，处理过的新鲜开心果的重量损失以及过氧化物和游离脂肪酸值均低于对照。与开心果相比，处理过的开心果中的超氧化物歧化酶，过氧化氢酶和过氧化物酶的活性显着高于对照组（p  <0.05）。经SA处理的开心果果实显示出最低的多酚氧化酶活性。此外，用CT和SA处理过的开心果果实更轻（L *），更红（a *），并且与对照组相比，其颜色更呈黄色（b *），因此这些处理可归因于最高的颜色，质地和整体接受感官评分。有趣的是，SA处理使样品中的水果色分显着优越。此外，CT和SA单独治疗或联合治疗显着降低了细菌和真菌的生长。总的来说，可以得出结论，SA和CT-SA处理可以确保冷藏中的开心果的安全性和品质。