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Pistachio kernel Akbari variety cultivated at damghan coated by whey protein based edible film incorporated with zataria multiflura essential oil. Minimum inhibition concentration and minimum lethal concentration of zataria multiflora essential oil against Aspergilus flavus were determined by inspection of mould growth inhibition on culture surface by direct method. Different concentrations 100,500,1000,1500,2000,2500,3000,3500,4000,5000 and 5500 ppm of  zataria multiflura essential oil were used in edible coating composition of pistachio kernel for measuring extension inhibition of  inoculated disk growth including nine days mould culture in coated pistachio. Results shown that  in essential oil concentrations lower than 4000 ppm, A.flavus grown in samples. With increasing essential oil concentration, inoculated mould growth reduced significantly . Afterward inhibition of above mentioned concentrations of zataria multiflura essential oil in  pistachio kernel coated by  whey protein based edible film incorporated with different concentrations on production aflatoxins B1,B2,G1 and G2 were analysed  by high performance liquid chromatography (HPLC) ,results shown that concentrations higher than 4000ppm could inhibited aflatoxin production in pistachio kernel.  

Keywords: Edible film, Aflatoxin, Aspergilus flavus, Zataria multiflora, Pistachio kernel

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