Preservation methods:
1, dry storage method
The walnuts will be removed from the green skin in a dry and ventilated place to dry until the diaphragm of the nut a fold that is broken, the seed coat and the seed kernel is not easy to separate, the seed kernel color inside and outside of the same storage. Walnuts in a sack, placed in a ventilated, cool room. Storage period to prevent rodent damage, mold and heat.
2, plastic film packaging storage method
Walnuts bagged into stacks, in 0-1 ℃ under the plastic film tent cover up, carbon dioxide or nitrogen into the tent. In the storage of the initial inflatable concentration should reach 50%, after the carbon dioxide to maintain 20%, oxygen to maintain 2%, which can prevent the seed kernel fat oxidation and deterioration, but also to prevent walnuts mold and insects.
Expanded Information:
Walnut pre-storage treatment:
1, off the involucre
After harvesting the walnut as soon as possible off the involucre, and make it dry. For the involucre has not yet cracked walnuts, need to pile up 5-7 days after de-budding.
2, rinsing
With 60-80 times bleach solution to soak walnuts for 8-10 minutes, when the shell surface has a greenish-red color when fishing, rinse with water.
3, drying
The walnuts will be sun-dried until the kernel, shell from white to golden yellow, the diaphragm is easy to break, the average moisture content of 6-8% can be.
4, anti-insect sterilization
Each 100 cubic meters of volume using carbon disulfide ?1.5 kg, or methyl bromide 1.7 kg fumigation for 24 hours.
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