Spraying zinc oxide nanoparticles on pistachios (Pistacia vera L.) for preservation in cold storage

The ability of zinc oxide nanoparticles to extend the shelf life of fresh pistachios in polyethylene packages in cold storage was evaluated. Independent variables were the type and concentration of the disinfectant (0.5%, 1%, 1.5%, and 2% nano-ZnO and 2% peracetic acid) and storage time (at harvest, 25, 50 and 75 days after harvest). Aflatoxin was not detected in the kernels of the disinfectant treatments after storage. A decrease occurred in firmness, chlorophylls and carotenoids in hulls and kernels over time. Phenolics and flavonoids of kernels decreased, parallel to a decrease in weight. Nano-ZnO (2%) prevented this reduction well. In hulls and kernels, nano-ZnO (2%) revealed the highest anthocyanin. Antioxidant activity in kernels remained stable or even increased in response to ZnO (1.5%) on day 75. All ZnO treatments prevented ion leakage while limiting hydrogen peroxide and malondialdehyde production in hulls. Peracetic acid reduced polyphenol oxidase activity on 75th day. ZnO (1% and 1.5%) and peracetic acid increased phenylalanine ammonia lyase activity. On 75th day, ZnO-treated samples had higher peroxidase activity. All ZnO treatments, especially 1.5% and 2%, prevented the loss of quality in hulls, shells, taste, and aroma. Nano-ZnO (2%) can be recommended for fresh pistachio preservation in cold storage.