Pistachio is among the most commonly consumed nuts worldwide and is a good source of useful compounds imperative for human health. However, fresh in-hull pistachio, which have received increasing demand for consumption recently, possess limited storability and shelf life due to its perishable nature. Hull rapture, high respiration rate, and biochemical and physiological changes, such as weight loss, browning, and microbial contamination, are the main factors decreasing its postharvest life. To ensure the successful marketing of fresh in-hull pistachio by mitigating detrimental postharvest changes, various strategies have been employed. These include pre- and postharvest treatments such as polyamines and chemical applications, modified atmosphere packaging, cold storage, edible coating, and innovative technologies. Among these methods, modified atmosphere packaging combined with storage at 2 ± 1 °C best preserves the quality and storability of the fruit.
