In this study the influence of packaging system on stability during storage of raw dried pistachio nuts were studied. The pistachio nuts was packed in plastic multilayer pouches (PE/PA/PE) at different conditions ( Atmosphere, Vacuum and oxygen scavenger). Accelerated Shelf Life Testing (ASLT) method was used for Evaluation of the storage of pistachio at 20, 35, and 50 °C . Samples were analyzed at 4, 8, and12 weeks by using of split-plot design. To follow the oxidation profile, the formation of volatile oxidized products (Hexanal) was determined by GC-MS. The results showed that the formation of hexanal under all conditions was significant (p<0.05) and the oxidative process could be quantitatively controlled by decreasing the oxygen concentration surrounding raw dried pistachio nuts by the using of packaging systems. pistachio nuts stored in oxygen scavenger system had a lower hexanal amount than both of vacuum and atmospheric systems.

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