Effects of Packaging Materials, Modified Atmospheric Conditions, and Storage Temperature on Physicochemical Properties of Roasted Pistachio Nut

Pistachio is one of the most important non-oil export items for Iran and also has the ability to adapt itself to adverse conditions including salinity, moisture stress, soil, and low water irrigation. It is one of the economical crops of desertic and dry areas and is recommended for such places. In this research, the effect of different packaging materials including five layers of compound film, modified polypropylene and metallized plastic, and packaging atmosphere on the quality of roasted pistachio nut were investigated. Atmospheric conditions were N(2)/CO(2), vacuum, and ambient air at temperatures of 20 degrees C and 40 degrees C. Samples were tested in defined time intervals and then data were statistically analyzed. Results showed that packaging pistachio nut in metallized film and five-layer films with gases N(2)/CO(2) and vacuum conditions kept the quality of pistachio better and lengthened shelf-life. A temperature of 40 degrees C compared to 20 degrees C was a favorable condition for pistachio quality.