Fatemeh Nazoori; Elaheh ZamaniBahramabadi; Hossein Rezaei
Abstract
Since processing may affect the quality and benefits of foods, a study was conducted to compare some properties of fresh, sun-dried (constant water content of 4%) and oven-roasted (130 °C for 25 min) pistachio nuts of two cultivars. Carotenoid, iron, copper, manganese, total saturated, total unsaturated, ...
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Since processing may affect the quality and benefits of foods, a study was conducted to compare some properties of fresh, sun-dried (constant water content of 4%) and oven-roasted (130 °C for 25 min) pistachio nuts of two cultivars. Carotenoid, iron, copper, manganese, total saturated, total unsaturated, palmitic, and linolenic fatty acids showed no statistical difference (P≤0.05) among the samples. Comparing the ‘Akbari’ cultivar, the ‘Ahmadaghaei’ cultivar had less anthocyanin and less palmitoleic acid. Drying and roasting reduced antioxidant activity, flavonoid content, and arachidonic acid while increasing kernel firmness, malondialdehyde, and hydrogen peroxide. Chlorophyll content was higher in dried and roasted than fresh status in both cultivars. Stearic acid had a stable content in ‘Ahmadaghaei’, but increased by drying and roasting in ‘Akbari.’ Oleic acid increased by drying and roasting in ‘Ahmadaghaei.’ In ‘Akbari,’ oleic acid first decreased by drying and then increased to the initial level by roasting. Linoleic acid decreased by drying and roasting in ‘Ahmadaghaei’. In ‘Akbari’, it revealed an increasing trend by drying, but again decreased to the initial content after roasting. In conclusion, the conditions in this experiment for drying and roasting the pistachios were not harmful and had some advantages, leading to better pistachios storage.
Dennis Maina Gatahi
Abstract
Tomato (Lycopersicon esculentum) is an important member of the Solanaceae family. It is mainly used as food and cash crop globally. Tomato also serves as an ornamental plant in some parts of the world. In urban areas, this crop is included in the foodscaping systems where it is grown in hanging baskets, ...
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Tomato (Lycopersicon esculentum) is an important member of the Solanaceae family. It is mainly used as food and cash crop globally. Tomato also serves as an ornamental plant in some parts of the world. In urban areas, this crop is included in the foodscaping systems where it is grown in hanging baskets, growing pots and aquaponics for aesthetic and food purposes. Tomato production is mainly done for fresh and processing market niches. Most developed countries process a larger portion of tomato than is offered in fresh form. Cultivation of tomato is practiced on the open field and inside greenhouses. Greenhouse production has gained popularity recently. Determinate varieties are produced outdoor while indeterminate ones are produced in greenhouses and tunnels. Due to good adaptability, heirloom tomato varieties are becoming popular especially where farmers practice tomato grafting using the indigenous varieties as rootstocks. High cost of inputs, pest and diseases, postharvest losses and marketing are the major challenges facing tomato production globally. Organic tomato production is an emerging market niche. This is due to the increased consumer awareness, environmental conservation requirements and globalization. Thus, farmers have been making strides towards compliance to organic and other sustainable standards. These standards require adoption of the requisite practices, documentation, verification and certification by a third party. Value addition in tomato is an important aspect in addressing the postharvest challenges, product diversification and ultimately profitability. This review paper is expected to provide the requisite information in tomato value chain to ensure sustainable production of tomato globally.
