Document Type : Research Article
Authors
Department of Food Science and Technology, Ferdowsi University of Mashhad, Mashhad, Iran.
Abstract
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 20, 35 and 50 °C. Samples were analyzed at 4, 8, 12
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
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