3. Results and discussion
3.1. Physicochemical properties
Moisture contents of fresh raw pistachios decreased with the extending storage time but no significant differences between the moisture contents of the samples were observed between CP, VP and MAP during the storage (P > 0.05) (Table 1). The highest moisture content was seen in pistachios packaged in the VP at the end of storage. Moisture content of pistachio in the MAP (559 g/kg) was lower than other packages after the storage followed by CP and VP, respectively.
Table 1 Physicochemical and microbiological properties of stored fresh raw pistachios under various packaging systems.