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Fresh in-hull pistachio is one of the highly consumed but perishable forms of pistachio and can still be contaminated by aflatoxin-producing fungi. In this study, the packaging film prepared from an electrospun nanofibers was evaluated in order to increase the shelf life of raw pistachios. For this purpose, PVC and zinc nanoparticles combined with pistachio green hull essential oil (PGHEO) were used as the matrix and reinforcing phase of the composite, respectively. According to the results, monoterpenes such as α-pinene and limonene constitute more than 90% of PGHEO. The minimum inhibitory concentration (MIC) values of the essential oil ranged from 62.5 to 500 μg/mL which were more effective against Aspergillus flavus, a mycotoxigenic fungus affecting pistachio safety and quality, than other studied fungi. According to FE-SEM images, fibers were formed on film surfaces with diameters ranging from 89 nm to …