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
Sedaghat,N and Habibi Najafi,M B . (2007). Influence of Different Packaging Systems on Stability of Raw Dried Pistachio Nuts at Various Conditions. (e26435). Iranian Food Science and Technology Research Journal, 3(2), e26435 doi: 10.22067/ifstrj.v3i2.1778
MLA
Sedaghat,N , and Habibi Najafi,M B . "Influence of Different Packaging Systems on Stability of Raw Dried Pistachio Nuts at Various Conditions" .e26435 , Iranian Food Science and Technology Research Journal, 3, 2, 2007, e26435. doi: 10.22067/ifstrj.v3i2.1778
HARVARD
Sedaghat N, Habibi Najafi M B. (2007). 'Influence of Different Packaging Systems on Stability of Raw Dried Pistachio Nuts at Various Conditions', Iranian Food Science and Technology Research Journal, 3(2), e26435. doi: 10.22067/ifstrj.v3i2.1778
CHICAGO
N Sedaghat and M B Habibi Najafi, "Influence of Different Packaging Systems on Stability of Raw Dried Pistachio Nuts at Various Conditions," Iranian Food Science and Technology Research Journal, 3 2 (2007): e26435, doi: 10.22067/ifstrj.v3i2.1778
VANCOUVER
Sedaghat N, Habibi Najafi M B. Influence of Different Packaging Systems on Stability of Raw Dried Pistachio Nuts at Various Conditions. Iranian Food Science and Technology Research Journal. 2007;3(2):e26435 (In Persian). doi: 10.22067/ifstrj.v3i2.1778
