Iran is one of the world’s most important areas for the production of pistachio nuts, 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 and sensory properties ( taste, texture and overall acceptability ) 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 and estimate the modeling shelf life of this product at various conditions. Results showed that the sensory attributes (taste and texture) under factors of temperature, storage time and O2 % were significant ( p< 0.05) but overall acceptability was significant (p<0.05) under factor of storage time and maximum shelf life(284 days) for raw dried pistachio nuts determined at 5 ºC and < 2% O2 based on overall acceptability. Linear Regression second order function had a best fit with R2 > 98 at all levels of oxygen conditions (21% ,8% & < 2 % O2 ) for raw dried pistachio nuts.

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