The pistachio nuts was packed in plastic multilayer pouches (ps/evoh/pe) at different conditions (atmosphere , vacuum and oxygen scavenger). Accelerated shelf life testing (ASLT) method was used for evaluation the storage of pistachio at 20,35 and 50 c. samples were analyzed at 4,8,12 weeks by using of split-plot design.To follow the oxidation profile,the formation of volatile oxidized products (Hexanal) was determined by GC-MS.results showed that the formation of hexanal under all conditions was significant (p<0.05) and the oxidative process could be quantitatively contolled by the using of packaging systems.pistachio nuts stored in oxygen scavenger system had z lawer hexanal amount that both of vacuum and atmospheric systems.