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 exam ined on the samples stored in modified atmosphere (2% air, 98% CO2), air at the monolayer value at 10, 20, 30 degrees C, and at ambient conditions. Mo st oxidation was observed under ambient storage conditions. CO2 improved th e storage stability especially at low temperatures. From the reaction rate constants of peroxide formation, it was revealed that as temperature increa sed, the ratio of rate constants (air/CO2) approached to 1 which means that no significant difference existed between air and CO2 storages at 30 degre es C. The oxidation activation energies were 8.33 and 13.39 kcal/mol under air and CO2 storage, respectively. (C) 1999 Elsevier Science Ltd. All right s reserved.