Effect of Salicylic Acid Incorporated Chitosan Coating on Shelf Life Extension of Fresh In-Hull Pistachio Fruit

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