There are several ways to store high-quality organic walnuts:
Ordinary room storage: Put the dried walnuts into cloth bags or sacks and store them in a ventilated and dry room, or put them into baskets (baskets) and stack them in a cool, dry, ventilated and backlit place. This method can only be stored for a short period of time and is usually not safe over the summer.
Refrigerator storage: Seal the walnuts in polyethylene bags and store them in a refrigerator at 0℃ to 5℃. They can maintain good quality for more than two years.
Cold storage: In places where conditions permit, large quantities of storage can be packed in sacks and stored in a low-temperature cold storage at 0℃ to 1℃, which is more effective.
Film tent storage: In places without cold storage, plastic film tents can be used for sealed storage. The specific method is to use a polyethylene film with a thickness of 0.2 mm to 0.23 mm to make a tent, seal the dried walnuts in the tent for storage, and the oxygen content in the tent should be below 2%. The temperature in northern regions is low in winter, so the walnuts harvested in autumn do not need to be sealed immediately. They should be sealed when the temperature gradually rises in late February of the following year.
Sealed storage: Put the dried walnuts into a well-sealed glass jar or food-grade plastic box, fill it as much as possible to reduce the air space, and then quickly close the lid to ensure that it is tightly sealed. This method can effectively isolate the invasion of air, moisture and odor, and delay the oxidation and deterioration process of walnuts.
Refrigerated storage: Put the walnuts in a clean, dry sealed container and put it in the refrigerator (not the freezer) at a temperature between 0-4 degrees Celsius. Low temperature environment can significantly inhibit the reproduction of microorganisms and the activity of enzymes, thereby extending the shelf life of walnuts.
Frozen storage: Vacuum-pack the walnuts and put them in the freezer of the refrigerator, and control the temperature below -18°C. This method can further inhibit the activity of microorganisms and enzymes, and is the most effective long-term storage method.
Add desiccant storage: Put an appropriate amount of desiccant in the container containing walnuts to absorb moisture in the air and keep the environment dry.
Vacuum packaging storage: Use a vacuum packaging machine to vacuum pack the walnuts to isolate the invasion of air and microorganisms, effectively preventing the walnuts from getting damp, moldy and deteriorating