Mooncakes are generally divided into soft and hard fillings. Soft fillings contain more water and can only be stored for about 7 to 10 days, while hard fillings can be stored for about 1 month. Because moon cakes contain a lot of fat, they should also be stored away from light to prevent oil oxidation.

Moon cakes should be handled with care, especially the Soviet-style moon cakes are most easily broken because of their crisp skin. If the crust falls off, it will not only affect the appearance, but also affect the taste quality, and it is easy to deteriorate due to moisture.

Moon cakes are rich in oil and sugar, and they are easily mildewed and deteriorated when heated and damp, so they must be stored in a cool and ventilated place at low temperature.

Generally speaking, moon cakes are soft, moist and easy to deteriorate. It is best to put them in the refrigerator and take them out one hour before eating to ensure their taste.

At the temperature of 25 degrees Celsius, mooncakes with almond and passion fruit can be stored for about 15 days, while mooncakes with bean paste, lotus seed paste and jujube paste should not be stored for more than 10 days.

When storing moon cakes, it is not advisable to put them together with other foods and sundries, so as to avoid cross-talk and lose their proper taste and characteristics. In order to ensure the fresh quality of moon cakes, when buying boxed moon cakes or bulk moon cakes, the production date or factory date should be clearly seen so as to grasp the shelf life.

In addition, don't put the leftover moon cakes in the refrigerator. The moon cakes are refined with ingredients such as flour, oil, sugar and nuts. The starch in the raw materials of the moon cakes is cooked after baking and becomes soft. At low temperature, the cooked starch will separate out water and become aging (that is, "retrogradation"), which makes the moon cakes hard and taste worse. Moon cakes with less oil and water, such as Zilaihong and Zilaihai moon cakes in old Beijing, are more hardened. If they are placed in a low-temperature and humid environment in the refrigerator, they will not only harden quickly, but also become moldy. However, for Cantonese-style moon cakes, their oil content is high, flour is low, and the taste change will be relatively small.

Baked foods, such as baked cakes, should not be stored in the refrigerator.

Although for some kinds of moon cakes, putting them in the refrigerator can prolong their shelf life, it will still affect their flavor.