Pistachio is the edible seed of the pistachio tree ( pistacia vera L. ) the Ohadee variety of Iranian raw dry pistachio nuts was selected for the experiments . The method of Accelerated Shelf Life Testing (ASLT) used for storage of pistachio. Free Fatty Acid (FFA) of raw dried pistachio nuts were investigated at 21% ,8% & < 2 % O2 and different storage temperature (5,20,35,45 ºC).Samples were experimented at 4,6,8,10,12 weeks by use of split-plot design . Results showed that FFA formation under each three factors ( oxygen percent, temperature and storage time ) and the interaction of three factors were significant ( p<0.0000 ). The activation energies were 11.01, 3.78, and 0.915 kcal / mol under air (21% O2 ), 8% and <2% O2 storage, respectively. Raw dried pistachio nuts at 21% O2 was more sensitive to FFA formation to temperature change.

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