sensory of osmotically dehydrated and CaCl2 infused purple sweet potatoes samples during storage at both temperature (RT & 4˚C). The sensory quality and pistachio color, juiciness, taste, odor, strange flavor and odor and good taste, all of which
decreased during storage. Storage period and packaging type had a
significant (P < 0.05) effect on all of the sensory attributes except
for juiciness, assessed by the group of panelists. No significant
differences of juiciness were observed between CP, VP and MAP
during the storage. However, significant differences (P < 0.05) were
found in hull color, strange flavor and odor of pistachios packaged
with MAP (Table 4). As it is shown in Table 4, packaging under MAP
condition showed significant differences (P < 0.05) between all
sensory attributes of packed samples. MAP had beneficial effects on
the storage of the fresh raw pistachio and by the end of the storage
time they are still organoleptically acceptable. Shayanfar et al.
(2011) obtained similar results by pointing out that MAP condition had a positive effect on the sensorial quality of fresh pistachio
samples.