Bio treatment of  pistachio

Pistachio preservation implies a longer shelf life to generate more revenue. In fact, long term conservation of pistachio in warehouses is key in the industry, but such goal has obstacles.

There is an higher risk of threat by aflatoxins in the conservation of pistachios than on the other nuts. On the other hand, pistachios are less susceptible to oxidative rancidity compared to other nuts. Apparently, the outcome of the lesser unsaturated to saturated fatty acids ratio.

The Food and Drug Administration (FDA) has distinct “safe moisture levels”. The moisture content which will not support fungal growth of about 7%.

Once dried to 4-6% moisture, pistachio can be held at 20° and 65-70% relative humidity RH for up to one year.
Other factors that enhance nut quality in storage are exclusion of oxygen and insect control through fumigation, controlled atmospheres or lowered temperatures in the storage bins, and insect-proof packaging.

An hermetic flexible package solution will overcome such constrains of perfect conditions of temperature and RH on storage, enlarging consequently the shelf life longer than one year.

Studies also demonstrated that staining of pistachio nut shells increases with temperature and extended holding times, being this especially important for the logistics. The solution found is to cool artificially the goods while transported.

Pistacia vera

VacQPack is more efficient, because part of its three weapon system is precisely to explore higher storage temperature conditions (>24C). So, when previously increase of temperature during storage meant reduce of taste and low fruit firmness and kernel damage, acidity, peroxide and water loss were increased; now, with VacQPack temperature is welcomed to fight insect infestations and turns out unharmful on all the quoted factors.

Several insects pests attack the pistachio kernel, like the pistachio seed wasp, Eurytoma plotnikovi and the Carob moth Apomyelois ceratoniae, causing necrotic lesions on the hull kernel stigmatomycosis.

Source of vitamins B6 and E, copper, potassium, phosphorus, magnesium, carotenes and oleic acid (mono-unsaturated fatty acid).

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