A part of IPRI (Iran's Pistachio Research Institute) research finding related to pistachio hygienic production.

摘要

Pistachio is one of the major horticultural products with especial economic importance. On average, 70% of Iranian pistachio nuts are exported. They have a value in exportation and the economy of Iran. The area under pistachio cultivation is estimated as 300.000 hectares, with yield production about 240.000 ton dried pistachio nuts annually. Due to suitable climate condition, Iranian's pistachio holds high quality and it is unique compared with its competitors. Contamination of pistachio fruit to aflatoxin is one of the most important problems that threatens pistachio exportation and food safety. Research on pistachio production in Iran was started in 1960; I.P.R.I (Iran's Pistachio Research Institute) was established in 1993 with research on pistachio in 6 departments. In pistachio we found that the most important factor in contamination of pistachio with aflatoxin is cracking of hulls before harvest. Early splitting and cracks on pistachio hull are considered as one of the most important factors that led to contamination of pistachio to molds. In early splitting both hull and shell of pistachios will crack at the same time. It was found that there is direct correlation between early split pistachios percentage and their contamination with aflatoxin. Appearance characteristics of contaminated pistachios to aflatoxin are different. Some factors affecting early split formation are cultivar and rootstock type, age, quantity of crop, irrigation, nutrition, soil, temperature, and humidity. Our results indicated that long irrigation intervals and deficit irrigation of pistachio trees in late April until early June increased substantially (until 90%) ES formation in comparison with regular irrigation. In order to prevent aflatoxin contamination in pistachio fruits, harvest time is an important factor. Delaying the harvest time also increased colored nuts percentage. Observance of healthy procedures in processing stages (washing, drying and storing) can decrease contaminantion of pistachios to aflatoxin in orchard. Separating of contaminated nuts on the basis of their physical and appearance characteristics reduces aflatoxin contamination. In addition, suitable harvest time must be selected after harvest, as rapid transformation to processing stage is as important as well. In the processing stage, correct processing must be taken. Best processing is separation of abnormal pistachios from normal ones. Existence and/or percentage of deformed, yellow shell discoloration and Shell discoloration pistachios can apply as a factor to determine contamination of pistachio bulks, and also they are the most important sources of contamination. tis paper reviews some new findings of IPRI in hygienic pistachio production.