Application of modified packaging and nanoZnOfor extending the shelf life of fresh pistachio

The aim of this study was to investigate how a modified packaging system designing to increase the shelf lives of fresh pistachio samples. Packaging systems include modified packaging containing cinnamon essential oil, spraying of zinc oxide (ZnO) nanoparticles, modified atmosphere with nitrogen packaging (MAP), and the combinations of the three. As sensory quality is usually considered in selecting the best packaging system, a comprehensive sensory study was performed for the assessment of each option, and some parameters, such as peroxide index, microbial assessment, and aflatoxin concentration, were examined. Results revealed that, when these parameters were considered in total, modified packaging with sprayed nano ZnO was noted as an effective approach for shelf life extension as iodine and peroxide values are 70 +/- 1.2 and 0.52 +/- 0.09, respectively, after 12 weeks. Specifically, modified packaging with sprayed ZnO simultaneously preserves the high quality of sensorial properties for packaged fresh pistachio and inhibits microbial growth. Practical Applications By applying modified packaging to fresh pistachio can extend the nut's shelf life; important parameters, such as odor, taste, and texture, are not altered. From a health perspective, modified packaging prevents microbial growth and aflatoxin accumulation in pistachio. Improving the efficiency of packaging systems is an effective strategy that will enable the export of fresh pistachio.