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The essential oils of clove, cinnamon and celak extracted, diluted (at 3, 5, 7 and 9%), and UV‐sterilized. HPLC analysis showed that the clove, cinnamon and celak extracts had respectively eugenol (12.15 mg/g), cinamaldehyde (25.74 mg/g), and combination of thymol (14.49 mg/g) and carvacrol (1.17 mg/g). The Ohadi, Akbari, Ahmad‐Aghaei (AA) and Kalleh‐Ghouchi (CG) pistachio mixed with each dilution and extract (5% ratio) separately, sprayed with 1 ml of Aspergillus flavus (Af) spores (10⁸ CFU/mL), and cold‐stored (1°C and 75% RH) 9 months. The aflatoxins of KG pistachio without herbal extract exceeded 1000 ppb after 3 months. However, the phenols of each extract with 9% concentration could inhibit 100% Af in each contaminated pistachio variety and destruct its aflatoxins efficiently even after 14 days of cold‐storage. The contaminated and extract‐sprayed Ohadi pistachio nuts had smallest size and …