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


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.