4. Conclusion
The present studies attempted to establish whether radiation processing of pistachio nut kernels changes the composition of lipids. In the range of radiation doses employed (0–3 kGy), there was no significant change in the fatty acid profile of lipids, iodine number and saponification of lipid. However some positive changes, such as decreasing in acidity and peroxide value, were observed. The results of this study demonstrated the beneficial use of radiation processing in improving the safety and extending the shelf life of pistachio nuts.