Fresh in-hull pistachio fruit was sprayed with 10 mM w/v γ-aminobutyric acid (GABA), 2 % w/v calcium oxide (CaO), and their combination (GABA + CaO) for 3 min at room temperature. Spraying with distilled water was considered as control treatment. Following fruit treatment, they were left at room temperature to dry and then packed in plastic trays, wrapped with low density polyethylene (LDPE) and stored at 2 ± 1 °C and 90 ± 5% relative humidity for 45 d. The treated fruit showed lower weight loss and total color change (ΔE) than control fruit. CaO and GABA treatments also reduced the activity of hull polyphenol oxidase (PPO) and maintained antioxidant activity of kernel and anthocyanin content of kernel skin (integument) as well as phenolics in pistachio hull. Respiration rate and microbial activity of whole fruit was decreased by CaO and GABA treatments at the end of storage time. The highest effect was obtained with GABA + CaO treatment, which maintained the physical, biochemical and visual characteristics of fresh pistachio for marketing. Thus, combined CaO + GABA might be used as an innovative postharvest tool to maintain fresh in-hull pistachio quality.
