1. During production, fully dried walnuts are put into sacks or cloth bags with good air permeability and placed in a cool, dry and ventilated place. If longer storage time is needed, dried walnuts can also be packed in sacks and stored in a cold storage filled with carbon dioxide gas, which can be well preserved for more than one year. The optimum temperature for indoor storage of walnuts is 1-2℃, generally not exceeding 8℃, and the relative temperature is 75-80%.

2. Store walnuts at home. If the quantity is not large, it is a good choice to put them in the refrigerator. Walnuts should not be a problem in the refrigerator for a year as long as they are kept dry.

Extended data:

Preparation of walnut before preservation

1. Ripening and harvesting of walnuts: when more than 80% of the peels of walnut trees turn from green to yellow, cracks appear at the top, involucres naturally crack, easily fall off, seeds harden, young embryos mature, and the core-shell is hard and yellow-white or brown, harvesting is carried out.

2. Pretreatment of walnut before storage:

Take off the skin of the walnut and dry it as soon as possible. For walnuts whose involucres are not cracked, they need to be stacked for 5-7 days before they are unsheathed.

Rinse. Soak walnuts in 60-80 times bleaching powder solution for 8- 10 minutes, take them out when the shell surface is bluish red, and rinse them with clear water.

Dry. Sun-dried walnuts turn from white to golden brown, and the diaphragm is easily broken, with an average water content of 6-8%.

Insect control and disinfection. Fumigating with carbon disulfide10.5 kg or methyl bromide10.7 kg for 24 hours per 100 m3 volume.