كليدواژه :
كشاورزي , پسته , shelf life , pistachio nuts , روش رنسيمت , كيفيت ماندگاري
چكيده لاتين :
The pistachio nuts is one of the favorite tree nuts of the world. Iran is one of the worldʹs most important areas for the production of this nut, the Ohadee variety of Iranian raw dry pistachio nuts was selected for the experiments. The method of Accelerated shelf life testing (ASLT) used for storing of pistachio nuts. Peroxide value(PV), free fatty acid(FFA) and Induction Time(IT) of raw dried pistachio nuts were investigated at 21% 8% & < 2 % 02 and different storage temperature (5,20,35,45 °C).Samples were experimented at 4,6,8,10,12 weeks by use of split-plot design. Results showed that the raw dried pistachio nuts had a good quality about PV and FFA for all condition experiments and the IT under factors of temperature and storage time were high significant ( p< o.ol) but under factor of 02 % was significant (p<0.05). Optimum storage condition for raw dried pistachio nuts determined at 20 °C and < 2% 02 based on Induction time (IT).
