The Effect of Different Storage Conditions on Quantitative and Qualitative Properties Ahmad Aghaie Fresh Pistachio

Pistachio including nourishing snacks that its fresh consumption limited to the harvest season. Although high nutritional value of fresh pistachio, but often businessmen and farmers unwilling to keep or export because of decay fruit. In this study the effect of three temperature (4 ± 1, 12± 1 and 25 ± 1 °C), three package weight (200, 400 and 600 g) and four storage period (0, 15, 30, 45 days) on the shelf life of fresh Ahmad Agaie pistachio cultivar (pistachio with hull, without hull) was considered. Results showed that increase of storage period, temperature and package weight, affected the weight loss, acidity, peroxide and aflatoxin contamination and made increase on them. Maintenance of fresh pistachios is possible in temperature 25°C for three days but at temperature of 12 °C , is usable for 30days, but accumulation of water on the floor and wilting were not compliance. Light packing, processing with fresh skin and storage in 4 °C ± 1 can be the properties of the quality and quantity of the product up to 45 days.