Influence of Different Packaging Systems on Stability of Raw Dried Pistachio Nuts at Various Conditions

The influence of packaging system on stability during storage of raw dried pistachio nuts was studied. The pistachio nuts were packed in plastic multilayer pouches (PS/EVOH/PE) at different conditions (atmosphere, vacuum and oxygen scavenger). Accelerated Shelf Life Testing (ASLT) method was used for evaluation the storage of pistachio at ۲۰, ۳۵ and ۵۰ °C. Samples were analyzed at ۴, ۸, ۱۲ weeks by using of split-plot design. To follow the oxidation profile, the formation of volatile oxidized products (Hexanal) was determined by GC-MS. Results showed that the formation of hexanal under all conditions was significant (p