The pistachio nuts are one of the favorite tree nuts of the world. Iran is one of the world’s most important areas for the production of this nut, 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. Peroxide value(PV),Free Fatty Acid(FFA) and Induction Time(IT) of raw dried pistachio nuts were investigated at 21% ,8% & < 2 % O2 and different storage temperature (5, 20, 35 and 45 ºC).Samples were experimented at 4,6,8,10 and12 weeks by use of split-plot design . Results showed that the Induction Time under factors of temperature and storage time were high significant ( p< 0.01) but under factor of O2 % was significant (p<0.05) and optimum storage condition for raw dried pistachio nuts determined at 20 ºC and < 2% O2 based on Induction Time (IT).

Keywords