Differences of elements in early splitting of pistachio nuts and the effect of phenolic compounds and gallic acid on rate

In order to study the effect of elements in early splitting and the effect of phenolic compounds and Gallic acid in control of aflatoxin, an experiment was conducted in Rafsanjan pistachio research station. At harvest, from the trees of 3 pistachio’s varieties(Ahmadaghaii, Kalehghuchi, Ohadi) 15 clusters in each variety collected as randomized and phenolic compounds and Gallic acid in hulls were determined. From all varieties, many fruits of each type such as early split, cracked and true fruits collected and their hulls examined for macro and micro elements. These experiments were performed in 1385 according to complete randomized design and results analyzed in 3 replications by Duncan test with SAS and Sigma plot soft wares. Highest rate of Nitrogen (2.15%) in the intact fruit hulls and lowest rates was in early split and cracked fruit hulls (1.94 & 1.97%). Highest rate of Mg (0.13%) was in the intact fruit hulls and lowest rates were in early split pistachio hulls (10%). Maximum rates of phenolic compound determined in the fruit hulls of Ohadi variety (1398mg/100gr) and the minimum rates measured in the fruit hulls of Ahmadaghaii 1131 mg/100g. Results showed that increase rates of phenolic compound caused to reduction or prevention of aflatoxin in the pistachio’s fruits.