Storage stability of whole-split pistachio nuts (Pistachia vera L.) at various conditions

Oil characteristics and chemical composition of whole-split pistachio nuts (Pistachia vera L.) were determined. Storage stability of the nuts was examined on the samples stored in modified atmosphere (2% air, 98% CO2), air at the monolayer value at 10, 20, 30°C, and at ambient conditions. Most oxidation was observed under ambient storage conditions. CO2 improved the storage stability especially at low temperatures. From the reaction rate constants of peroxide formation, it was revealed that as temperature increased, the ratio of rate constants (air/CO2) approached to 1 which means that no significant difference existed between air and CO2 storages at 30°C. The oxidation activation energies were 8.33 and 13.39 kcal/mol under air and CO2 storage, respectively. ©