Walnuts with essential and unsaturated fatty acids from omega-3 group, are considered as one of the most important dried fruits with nutritional value. Genotypes 25 and 29 (superior walnut genotypes) were selected to investigate the effect of modified atmosphere packaging on the beneficial compounds of their kernels oil. Walnut kernels were packaged under modified atmospheric conditions into a 90-μ m metalized plastic. After the oil cold extraction and purification of walnut kernels, the quantitative and qualitative composition of fatty acids was measured. The percent of fatty acids, aflatoxin content, peroxide index, iodine value, acidity and sensory evaluation of samples were determined in the 0-day and during one year storage. The results showed that the unsaturated fatty acids content are predominant in walnut kernels oil, and the linoleic acid is the dominating fatty acid. The saturated fatty acids content was less than 10%. The aflatoxin content of genotypes 25 and 29 were measured 0 and 5 ppb, respectively. The moisture content and the peroxide value were determined 1. 55-4. 32% and 0. 48-4. 65 meqO2/kg, respectively. The highest level of acidity was observed in the 25 genotypes. The peroxide index, titratable acidity, and weight loss increased with the increasing of storage time, while the iodine value decreased. Totally, the packaged genotype 25 in the PA/PE/PA/PE/Aluminum foil films under modified atmospheric containing 5-6% O2, 15% CO2 and 79-80% N2 is recommended due to the high quality of chemical and organoleptic properties and the lack of aflatoxin in the walnuts kernel.

Blackberry is a highly perishable fruit and its quality decreases very quickly during postharvest period. In this research, two types of container including: oriented poly styrene (OPS), a petroleum-based material, and oriented poly corn starch (OPCS), a bio-based material, was analyzed over 14 days to determine their effects on shelf life of thornless blackberry. Packages were placed in freezer (0˚ C), refrigerator (4˚ C) and room (25˚ C) temperatures in a factorial format based on completely randomized design. Results showed a strong positive correlation between fruit weight and marketability (R 2= 0. 726). It was confirm that fruit weight loss and shriveling can be an important reason for marketability reduction in blackberry. Blackberries were survived for 14 days at 0˚ C, 8 days at 4˚ C and only 3 days at room temperature. A downward trend was observed for pH, TA and TSS during the storage as well as for fruit taste and visual color. Fruits TSS was decreased regardless of the packaging materials and storage. Blackberries that were kept in OPS had significantly higher marketability and lower weight loss in comparison with OPCS that caused a reduction in fruit visual color and marketability. Results indicated that OPCS permeability caused higher fruit weight loss in comparison with other treatments. Blackberries in OPCS container had the highest amount of phenolic components following 14 days at 0˚ C, which was significantly more than amount of phenolic components of fruits in OPS container. Compared to OPS, OPCS container did not make any improving in its characteristics to reduce fruit water loss that can be possible by using Nano clay particles.

Pistachio nuts, especially roasted pistachio is very sensitive to oxidation. Oxygen concentration is one of the most important environmental factors affecting lipid oxidation. Lipid oxidation can be inhibited by using a good packaging material. Therefore, the present study was investigated the effects of storage temperature and oxygen permeability of packaging material on quality retention of roasted pistachio nuts. Pistachio nuts were packaged in two different pouches including polyethylene terephthalate/ polyethylene metalized (PET/metPE), and Biaxial Oriented Polypropylene/Aluminum/ Cast Polypropylene (BOPP/Al/CPP and stored for a period of 3 months at 35oC and 50oC. Quality parameters monitored were: peroxide value (PV), free fatty acid, moisture and gases (O2 and CO2) content and hardness. The statistical analysis of result showed that the highest PVs were found in pistachio nuts stored at 50oC in BOPP/Al/CPP packaging material. The oxygen content of this package was more than another packaging. The highest value of moisture content was recorded for roasted pistachio nuts packaged in the PET/metPE. Packaging material and time storage on instrumental hardness were significant and hardness was more in BOPP/Al/CPP. There wasn’t significant different between Free fatty acid content of pistachio nut. CO2 content of PET/metPE packaging was more. The research results indicate that sustainability of roasted packaged pistachio nuts is affected by the selection of packaging material and the shelf-life was higher in the samples packed in PET/metPE pouches and the samples packed in BOPP/Al/CPP had lowest moisture content and highest hardness and lipid oxidation.

The properties of the Nanoclay-corn starch film were studied in the presence of Nanostarch. Nanostarch was synthesized through nanoprecipitation and characterized using the Particle Size Distribution Analysis, Field Emission Scanning Electron Microscopy (FESEM), X-ray diffraction Analysis (XRD), and Fourier Transform Infrared Analysis (FTIR). The XRD analysis of nanostarch particles revealed a distinctive V-type diffraction peak, with particle diameters ranging from 25 to 100 nm. The impact of introducing nanostarch into the starch-nanoclay film was investigated in terms of the thickness, transparency, morphology, wettability, and mechanical properties of the nanocomposite film. The results indicated that adding nanostarch particles improved the optical transparency of the film along with its hydrophobicity and flexibility. The film having a weight ratio of 0.769 (nanoclay to nanostarch) showed the maximum hydrophobicity (107.85°), and elongation at break (58.6%). This suggests that the appropriate incorporation of nanostarch can enhance the film's flexibility. The maximum tensile strength (5.88 MPa) was obtained for the film with a weight ratio of 1 (nanoclay to nanostarch).