The present study investigated the effect of gelatin coating (GL) containing ascorbic acid (AA:10 g/L) and/or propyl gallate (PG:0.1 g/L) on the chemical (peroxide value (PV); anisidine value (AnV) and free fatty acid (FFA)), instrumental texture (Hardness), and the sensory properties (texture, rancidity, taste, color, and overall acceptability) of roasted pistachio nuts during 3 months of storage at 20, 35, and 50°C. The relationship between PV, AnV, FFA, and rancidity taste beside instrumental hardness and sensory texture were assessed by Pearson\\\\\\\'s correlation coefficient. Pistachio nuts were treated with five formulations: control, AA + PG, GL + PG, GL + AA, and GL + AA + PG. The antioxidative activity of the GL was more effective at the lower temperature. Instrumental hardness of gelatin‐coated samples was significantly (p < 0.05) higher than other samples at 20 and 35°C. Instrumental hardness in control samples increased, while samples with gelatin coating showed a decreasing trend. Gelatin‐antioxidant coatings didn\\\\\\\'t affect the total acceptance of samples but provided protection against lipid oxidation. Positive and powerful correlation (R > 0.9) was found between sensory and chemical and textural properties. Practical applications The use of thin gelatin edible coating containing AA and/or PG, as a natural and economical secondary package, show a good potential for reducing the rate of lipid oxidation and subsequently increasing the shelf life of roasted pistachio nuts, especially at room temperature.

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