Physiological and Compositional Changes Associated with Maturation of ‘Kerman’ Pistachio Nuts1,2

  • Labavitch J
  • Heintz C
  • Rae H
  • et al.
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Abstract

As the pistachio ( Pistacia vera L. cv. Kerman) nut matured, kernel moisture, respiration rate, and total protein content decreased, while kernel dry weight increased. At optimum maturity, ether-extractable fat and total sugar contents reached a peak. Either or both of these constituents may be useful as a maturity index, in addition to ease of hull separation, to determine optimum harvest date for pistachio nuts. Nut quality was acceptable for harvest during a 2- to 3-week period bracketing the time when the hull separates easily from the shell. Compositional analyses of hulls indicated some limitations on their potential use as animal feed.

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APA

Labavitch, J. M., Heintz, C. M., Rae, H. L., & Kader, A. A. (2022). Physiological and Compositional Changes Associated with Maturation of ‘Kerman’ Pistachio Nuts1,2. Journal of the American Society for Horticultural Science, 107(4), 688–692. https://doi.org/10.21273/jashs.107.4.688

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