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The effects of passive- and active-modified atmosphere packaging (passive- and active-MAP) were investigated on the physio-chemical and quality attributes of fresh in-hull pistachios stored at 4 ± 1 °C and 90 ± 5% R.H. Fresh pistachios were packaged under each of the following gas combinations: active-MAP1 (AMA1) (5% O 2 + 5% CO 2 ), AMA2 (5% O 2 + 25% CO 2 ), AMA3 (5% O 2 + 45% CO 2 ), AMA4 (2.5% O 2 + 5% CO 2 ), AMA5 (2.5% O 2 + 25% CO 2 ), and AMA6 (2.5% O 2 + 45% CO 2 ), all balanced with N 2 , as well as passive-MAP (PMA) with ambient air (21% O 2 + 0.03% CO 2 + 78% N 2 ). Changes in quality parameters were evaluated after 0, 15, 30 and 45 days of storage. Results demonstrated that AMA6 and PMA had significantly lower (7.96 Log CFU g -1 ) and higher (9.81 Log CFU g -1 ) aerobic mesophilic bacteria counts than the other treatments. However, the AMA6 treatment decreased, kernel chlorophyll and carotenoid content, hull antioxidant capacity, and anthocyanin content. The PMA treatment produced a significant weight loss, 0.18%, relative to the other treatments. The active-MAP treatments were more effective than the passive-MAP in decreasing weight loss, microbial counts, kernel total chlorophyll (Kernel TCL), and kernel carotenoid content (Kernel CAC). The postharvest quality of fresh in-hull pistachios was maintained best by the AMA3 (5% O 2 + 45% CO 2 + 50% N 2 ) treatment.

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Effects of Passive- and Active-Modified Atmosphere Packaging on Physio-Chemical and Quality Attributes of Fresh In-Hull Pistachios (Pistacia vera L. cv. Badami)