The effect of the different packaging and storage conditions on the quality of pistachio nut paste

Pistachio nut paste samples were produced by boiling the mixture of 51% sucrose, 16% pistachio, 8% glucose and 25% water till the final 75 brix was reached. The samples were stored at 4 and 20 °C within sealed glass jars and vacuumed polyprophylene (PP) and non-vacuumed polyprophylene (PP) pouches. The experimental nut samples in three packing types at two storage temperatures were analysed for peroxide values (meq kg−1), total acidity (%), free fatty acid (%), moisture content (%), pH, browning indice and TBA values. Pistachio nut pastes were analysed monthly during the storage period up to 210 days. The experiment was carried out according to randomized blocks design with three replications (3 packaging × 2 temperature × 3 replications). Chemical properties of pistachio nut paste samples that stored at 4 °C were better than those stored at 20 °C within all packaging types. Storage of pistachio nut pastes at 20 °C resulted in shorter terms of shelf life. Pistachio nut pastes stored at 4 °C in sealed glass jars were more acceptable with respect to the chemical properties measured as compared to the other packaging types.