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Bio-nanocomposite films based on sago starch containing 2% cinnamon essential oil and 3% titanium dioxide nanoparticles were used in the packaging of fresh pistachios and stored at different temperatures (4, 25, and 35 ˚C) and relative humidity (30, 50, and 70%) for 20 days, and pistachio properties were evaluated in five-day intervals. Using these films in packaging improved the physicochemical properties of pistachios, including moisture, fat, shrinkage, color characteristics, and sensory characteristics improved, and the growth of <em>Aspergillus flavus</em>, aflatoxin production, and the amount of hydro-peroxide increased much more slowly compared to the control samples. Temperature and relative humidity had significant effects on the physicochemical properties and deterioration of fresh pistachios (p < 0.05) as, at higher levels of temperature and relative humidity, the count of <em>Aspergillus flavus</em>, peroxide index, and aflatoxin ​​had the highest values. The most desirable conditions for fresh pistachio storage were the temperature of 4˚C and 30% relative humidity. Therefore, this active packaging can be utilized as a proper alternative to conventional packaging.