The current research was conducted to maintain the quality of fresh pistachio and increasing its shelf life by using different types of packaging. The treatments included: different nano films and nylon (control). The fresh pistachio was stored at 4 and 16 oC for 45 days. After 15, 30 and 45 days of storage, the packaged fresh pistachio removed from storage and different parameters were measured such as weight loss, hull and shell browning, soluble carbohydrates, panel test, acidity index and peroxide index of fruits. The results showed that the effect of packaging on the shelf life and appearance of fresh pistachio was significant at p<0.01. In comparison with the control, Nano films were best treatment in terms of maintaining the acidity value, peroxide and panel test in compare to control (On average, 33% were better). Oxidation of lipids is the main cause of rancidity in pistachio and less formed hydroperoxides at 4 oC and nano packaging maintain the superior quality of pistachios in these conditions. These effects are very important, because hydroperoxides are quickly decomposed and aldehydes are formed, which have a very pungent and unpleasant taste and smell, and can quickly have a negative effect on pistachio at 16 oC and in nylon packaging. These indices of lipid oxidation were lower in pistachio packed with nano film.