BACKGROUND In this study, fresh pistachio was exposed to UV‐C irradiation (2.1 and 4.5 kJ m−2) in a rotating cylindrical system with seven germicidal UV‐C lamps and immediately packed in perforated and non‐perforated polyethylene terephthalate (PET). The fruit were evaluated for weight loss, total phenolic content, enzyme activities, color indices (L*, a*, b* and browning index), and microbial counts during 35 days of storage at 4 °C. RESULTS UV‐C treatment caused a significant decrease (P < 0.05) in the weight loss of fresh pistachios compared to the control. The activity of catalase and peroxidase enzymes was significantly higher (P < 0.05) in irradiated samples packed in non‐perforated PET in comparison to those of untreated samples. Irradiation did not inhibit the activity of polyphenol oxidase in treated samples, although a slight decrease in polyphenol oxidase activity was observed in irradiated samples compared to control. The fruit treated with 2.1 kJ m−2 of UV‐C and the control packed in non‐perforated PET were lighter (L*), redder (a*), and less yellow (b*) compared to 4.5 kJ m−2 treated samples. Furthermore, a dose of 4.5 kJ m−2 UV‐C significantly decreased sensory attributes of fresh pistachios compared to the other irradiation level and control. CONCLUSION UV‐C irradiation at a dose of 2.1 kJ m−2 and packing in non‐perforated PET are recommended for fresh pistachio preservation based on the physicochemical, microbial, and sensory parameters. © 2019 Society of Chemical Industry

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