Among the most important problems of pistachio are physiological disorders such as fruit abscission and production of blank nuts. Environmental stresses and inadequate nutrition during flowering time have increased these problems in recent years. In order to evaluate the effects of foliar treatments with polyamines and other compounds (amino acids and ascorbic acid) on quantitative and qualitat...

Because nuts have favorable fatty acid and nutrient profiles, there is growing interest in evaluating their role in a heart-healthy diet. Nuts are low in saturated fatty acids and high in monounsaturated and polyunsaturated fatty acids. In addition, emerging evidence indicates that there are other bioactive molecules in nuts that elicit cardioprotective effects. These include plant protein, die...

Chilgoza (Pinus gerardiana) is one of the pine nuts among six species found in India which produce edible nuts. Because of the traditional handling of this nut by tribals, it lasts only for few weeks in the market. Studies were undertaken to compare the solar drying modes for drying of this nut and screen out the suitable packaging material for its storage. Extracted nuts were dried under three...

Roasting is among the most common methods of nut processing causing physical and chemical changes and ultimately increasing overall acceptance of the product. In this research, the effects of temperature (90, 120 ,and 150°C), time (20, 35 ,and 50 min) ,and roasting air velocity (0.5, 1.5 ,and 2.5 m/s) on gravimetrical properties of pistachio nuts and kernels including unit mass, true density, o...

Background: There is a lack of information regarding anaphylaxis that is triggered by the peanut and nuts in countries with emerging economies. We aimed to identify the factors that are related to the prevalence of secondary anaphylaxis that results from ingesting peanuts or nuts. Materials and Methods: A cross-sectional, population-based study was conducted in which we applied a structured qu...

BACKGROUND Proper roasting is crucial to flavor, color, and texture development in the final product. In recent years, several research studies have been carried out to establish the best optimum roasting conditions for some common edible nuts such as; hazelnut, peanut, and pistachio nut. Although roasting is an important process for nuts and oilseeds, there is little or no information on the d...

The pistachio psylla, Agonoscena pistaciae Burckhardt and Lauterer (Hemiptera: Psyllidae) is a major pest of pistachio trees, Pistacia vera L. (Sapindalis: Anacardiaceae) throughout pistachio-producing regions in Iran. Different density levels of A. pistaciae nymphs were maintained on pistachio trees by different insecticide dosages to evaluate the relationship between nymph density and yield l...

In pistachio nuts, aflatoxin is mainly concentrated in the green hull-cracked nuts in the orchard even prior to harvest. However, during the hull-removal process, the hulls of all nuts including the cracked, identifiable nuts are removed causing an important characterization criterion of the contaminated nuts, to be lost. This, in turn, makes it harder to detect the contaminated nuts. However, ...

Fruit is the part of a flowering plant that contains the plant’s seeds. Fruits include acorns, cucumbers, tomatoes, and wheat grains. However, the word ‘fruit’ is commonly used to refer to the juicy, sweet or tart kinds that people enjoy as desserts or snacks. The word comes from the Latin word ‘fruit’, meaning ‘enjoy’. Popular fruits include apples, bananas, grapes, oranges, peaches, pears, an...