Abstarct: The fresh pistachio does not have a long-term shelf life and undergoes physiological, biochemical and post-harvest changes during storage. Therefore, this study aimed to investigate the use of ascorbic acid on enzyme browning and the storage life of fresh pistachios. Akbari cultivar). The effect of ascorbic acid treatment on three levels (30, 60). Together with packaging in plastic containers (PET) at 200 grams of pistachios in each package and keeping at 1 ± 5 ° C on qualitative and quantitative characteristics of fresh pistachio cultivars Akbari and also the activity of Aspergillus fungus in in vitro conditions were investigated. . The experiment was conducted as factorial in a randomized complete design with 3 replications. The results showed that the effect of cover treatment, immersion time and storage time on weight loss, moisture reduction percentage, pH of fruit extract, electrolyte conduction, color variations, polyphenol oxidase activity, phenolclax, mildew and Bacteria and also changes in peroxide number, acid number and oil percentage at 1% level were significant. Treatments with 6% ascorbic acid followed by 3% ascorbic acid retained post-harvest quality and increased activity of antioxidant enzymes in storage conditions. So that the least percentage of weight loss and moisture content, pH changes and electrolytic conductivity were observed in 6% treatment and showed a significant difference compared to control treatment. Improvement of quality traits with 6% coverage of mold and bacteria was also significantly reduced. This treatment postponed changes in the color of the fruit in different storage periods. 6% treatment reduced oil oxidation and reduced the number of peroxide and acid numbers. The results showed that immersion time during storage did not have significant differences in some traits with each other. Considering the significant effect of coating treatment with the combination of immersion time treatment in some of the qualitative characteristics of controlling the enzymatic browning of pistachios, it is possible to use ascorbic acid ascorbic acid 6% + the time of immersion of pistachio fruit packs The seal was kept longer than the control.