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Storage Stability of Kerman Pistachio Nuts (Pistacia vera L.)

Storage stability of whole split Kerman pistachio nuts (Pistacia vera L.) was examined on the samples stored at 5, 15, 25 and 35 °C and a relative humidity range of 11 to 87 percent. Rate constants of lipid oxidation reaction at 5 to 35 °C varied between 0.145 to 0.567 (month-1). The oxidation activation energy was 31.459 kJ/mol. Least product oxidation and lipolysis occurred at or near monolayer moisture content.