摘要: Abstract: The pistachio nut (Pistacia vera L.) is one of the most popular tree nuts in world and valued globally for its nutritional value, health sensory attributes economic importance. It high unsaturated fatty acids low saturated acids, a rich source proteins, dietary fibers, vitamins, minerals antioxidants, an increasingly important crop consumed raw, salted or roasted. In common with other nuts, pistachios are nutrient content beneficial human diet. Careful harvesting, appropriate postharvest handling proper processing, storage packaging, all contribute to achieve optimum yield quality nuts. Pistachio should be processed as soon possible after harvest stored conditions avoid mold growth undesirable chemical reactions such oxidative rancidity. This chapter will provide information about botany, worldwide importance, pathology, handling, processing nut.
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