The aim of this study was to investigate the ability of carboxymethylcellulose (CMC) containing Astragalus honey (Astragalus gossypinus) to control rancidity and microbial spoilage of pistachio kernel during storage at room temperature without effect on their sensory properties. Pistachio kernels were coated with different Astragalus honey (0, 1 and 2%) and CMC (1%) concentrations. Samples were stored at room temperature for 120 days. Microbial and fungal counts, oxidation parameters, weight loss, and hardness of pistachio samples were increased, but moisture content and sensory scores were decreased during the storage. Pistachio kernels coated with honey (2%) and CMC (1%) had the lowest microbial and fungal counts, weight loss, peroxide, anisidine, free fatty acids, and textural hardness during the storage (P <0.05). Pistachio kernels coated with CMC containing honey exhibited the lowest color changes. Sensory score of samples increased after coating with honey and CMC. At the end of 120 days storage, the peroxide value and free fatty acid content of the sample coated with CMC and honey (2%) were about half of what was considered an acceptable threshold. Overall, the CMC coting containing Astragalus honey could obviously extended the shelf life of pistachio kernel. However, for more details, it is recommended to investigate the shelf-life of pistachio kernel in longer period or in accelerated conditions.

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