pistachio nut (pistacia vera l.) is one of the popular and nutritious tree nuts in the world. pistachio spread is a new product which is made from pistachio paste, icing sugar, soy protein isolate (spi), and red palm oil (rpo). this study involved sensory acceptability (by 32 assessors) using hedonic scale and development of suitable terminology for describing pistachio spread using quantitativ...

the genetic diversity of a large number of pistachio genotypes grown in iran is not exactly known. most of the studies on genetic diversity of iranian pistachio varieties are based on morphological characteristics or isozyme markers. in the present study, the genetic diversity of selected pistachio cultivars along with some wild species were evaluated by amplified fragment length polymorphism (...

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Spatial patterning of periodic dynamics is a dramatic and ubiquitous ecological phenomenon arising in systems ranging from diseases to plants to mammals. The degree to which spatial correlations in cyclic dynamics are the result of endogenous factors related to local dynamics vs. exogenous forcing has been one of the central questions in ecology for nearly a century. With the goal of obtaining ...

The mealybug Ferrisia gilli Gullan is a serious new pest of pistachios in California. It was first found near the town of Tulare in the late 1990s and has since spread to orchards in most pistachio-producing regions of the state. The seasonal phenology of F. gilli was evaluated in a commercial pistachio orchard in Tulare County during 2005 and 2006. During both seasons E gilli overwintered as s...

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, ...

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A research was conducted at Pistachio Research Institute in Rafsanjan, Iran, to evaluate the effects of P. vera L. ‘Badami’, P. vera L. ‘Sarakhs’ and P. mutica F and M. ‘Beneh’ rootstocks on mineral content of leaves and kernels of ‘Owhadi’, ‘Kalleh-ghuchi’ and ‘Ahamd-aghaii’ pistachio scion cultivars. Twenty year old trees of these combinations were used during study over 2003 and 2004. Leaves...

pistachio processing is one of the ways to increase the value added of pistachio. production of pistachio butter is for this purpose. pistachio butter is a paste form product that contain mainly milled, roasted pistachio kernel with sugar. the aim of this investigation is to produce pistachio butter using sunflower and sesame pastes. for this purpose, pistachio butter was formulated using sunfl...