Effects of different peeling techniques on aflatoxin levels in pistachios
Aflatoxins are highly toxic and carcinogenic secondary metabolites which are produced by some Aspergillus species. The presence of aflatoxin in many agricultural products such as pistachio, fig, apricot, peanut, cottonseed and almond is an important problem. In this study, the effects of three different peeling processes on aflatoxin production in pistachios were studied. The study was carried out in three different harvest periods (early, normal and late) in 2013, Gaziantep, Turkey. During the periods of the research, it was found that there was no aflatoxin contamination from fresh pistachios. When aflatoxin levels compared in different pistachio peeling techniques; it was observed that the aflatoxin level in peeling with soaking technique (44,433 μg kg‑1) were found to be higher than fresh peeling technique (2,357 μg kg‑1).
Tekin, A., Sahan, A., Var, I., Bilim, C. and Sarpkaya, K. (2020). Effects of different peeling techniques on aflatoxin levels in pistachios. Acta Hortic. 1280, 109-114
pistachio, aflatoxin, harvest time, peeling