Stored in the refrigerator, stored at room temperature under dry conditions. Cooked chestnuts are soft and sweet, cooked chestnuts with some water, not suitable for storage for too long, very easy to bacteria growth, jeopardizing the taste of chestnuts. Can put the steamed chestnuts into the dry and natural ventilation area, to stretch out the chestnuts. Can also be steamed chestnuts with a plastic bag sealing down into the refrigerator.

If you have already made a little bit of cooked chestnuts, the first thing you need to do at this moment is to use plastic wrap all loaded, and then choose to put directly into the washing machine in the freezer, at this moment you can let the cooked chestnuts put on a couple of days, but at this moment we can not put on time too long. At the moment, we choose to peel the cooked chestnuts, and later we pour into the freezer, but at the moment it is also necessary to use plastic wrap, so that we immediately take out to eat is convenient.

We can also put the chestnuts into the kraft paper bag, but if the weather is too hot, this case there is no way to cover the tight, which is also prone to cause the chestnuts to emit a foul smell and odor caused by the phenomenon. This we should put the chestnuts directly on the newspaper, but we need to put all of these to natural ventilation, shade and cool dry place, at this moment we eat chestnuts is a very good choice. Finally, we can put the chestnuts in a mesh sieve, then with an iron frame after the chestnuts covered with food, this is also very good to keep the chestnuts.

Generally speaking, the more abundant the chestnut's own respiration, the less time it will be stored after picking. The respiration of the chestnut is divided into aerobic and anaerobic respiration, aerobic respiration will make the chestnut release a lot of energy in the storage link, and then produce mold; and anaerobic respiration will also produce a lot of harmful substances, so that the chestnut quality change.

The temperature in the storage environment is a major factor in the preservation of chestnuts. The greater the temperature, the faster the chestnut's respiration. Moreover, genetic mutations in the storage environment can even harm some of the active factors in the chestnuts, pushing the respiration of the chestnuts. Microorganisms are one of the main causes of deterioration of stored chestnuts. The formation of microbial strains is related to the ambient humidity, temperature and gas in the storage environment, so special attention is needed.