摘要：Pistachios are semidry drupacoeus (stone fruit) including Pistachia vera L . sp . Turkey’s important export product Pistachio is used by appetezires, pastry and fermented meat sector persistently. The improvement of processing techniques and storage conditions will increase demand from abroad and country markets. It is very important to minimise or elevate defect of quality parameters during harvesting, drying, processing and marketing of pistachio. Quality parameters enhancement will protect human health and provide economic potential to country. The objective of the current study is to evaluate producing with present norms food quality and safety of product processing steps from state’s economy in the future.
