Document Type : Research Article
Authors
Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
Abstract
Pistachio nut is one of the most important export crops in Iran. For prevention of rancidity and to ensure good quality, pistachio must be harvested in a short time and be prepared for drying in 24h.The Ohadi variety of Iranian raw dry pistachio nuts was selected for the experiments. Instrumental hardness and Sensory characteristics of pistachio nuts such as: flavor , texture and total acceptance were measured in 3 types of packaging (normal air or %21 02 , Vacuum and Oxygen Scavenger), 3 different temperatures (25,35 and 55) during 3 month storage.
Results showed that the effect of temperature, time storage and interaction effects of packaging and temperature , packaging and time storage on instrumental hardness were significant (P
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