تخمين زمان ماندگاري پسته در شرايط مختلف نگهداري

Prediction shelf life of pistachio nuts at various conditions

Iran is one of the worlds 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% 02 and different storage temperature (5, 20, 35 and 45^C). Samples were experimented at 4, 6, 8, 10 and 12 weeks by use of split-plot design and estimate the modelling shelf of this product at various conditions. Results showed that the sensory attributes (taste and texture) under factors of time and O2% were significant (P<0.05) and maximum shelf life(284 days) for raw dried pistachio nuts determined at 5C and <2% 02 based on overall acceptability. Linear regression second order function had a best fit with R^2 >98 at all levels of oxygen conditions (21%, 8% & <2% O2) for raw dried pistachio nuts.