Sealed with tape, the warehouse should be ventilated, the temperature should be appropriate, and it should not be wet. Generally does not change color.

Dried tangerine peel must be dried. Generally, dried tangerine peel will be divided into 3 or 4 petals, and dried after meat removal. It takes about one to two years for the orange peel to ferment naturally into dried tangerine peel. At first, the color was bluish yellow, and the longer the storage time, the darker the color and the thinner the white fibers inside the dried tangerine peel.

The key to the preservation of dried tangerine peel is to dry the clean pericarp in the shade, put it in two layers of plastic bags and seal it for one year, and the effect is the best in the third year. At this time, the dried tangerine peel is not strong or dry, with pure and rich smell and good taste.

Before preservation, we must pay attention to the full cleaning and soaking of fresh orange peel to remove harmful residual pesticides and preservatives. Dried tangerine peel must be kept dry. After drying, it can be put into a sealed glass bottle and then stored in the freezer of the refrigerator. If moisture is found during storage, it should be dried again or dried for long-term storage.

The longer the storage time, the better the efficacy and the higher the value.