Walnuts, hazelnuts, and almonds are products with a long shelf life. On average, they can be stored for about a year and retain their quality and taste. But this statement is valid only if the storage rules are followed.
Only those nuts that have undergone the drying process are suitable for storage. The high moisture content observed in freshly harvested nuts prevents them from being stored. This is due to the fact that moisture always provokes the appearance of mold.
When drying a nut, it is important to control the humidity level, because insufficiently or unevenly dried nuts can also become moldy during storage. And as you know, nuts with mold are unfit for consumption and sale, in addition, they can be dangerous to health due to the high probability of the presence of aflatoxin.
It is better for the owners of industrial gardens, farmer cooperatives, and harvesters to use industrial dryers for high-quality drying.
Dried walnuts are stored in dry, cool rooms with good air circulation. The nut should be protected from direct sunlight. The most acceptable air temperature for storing walnuts, hazelnuts, and almonds is +10°C. If the temperature is lower, the storage period and shelf life of the nut will increase. At a higher temperature, the storage period will decrease.
Nuts are stored packed in mesh bags or in bulk in wooden or mesh boxes. Nuts can also be stored in special industrial storage containers.
When storing walnuts, it is necessary to think over the locations in such a way that there is air circulation between the bags or containers and the walnuts do not rot.
Importantly! Conditions and expiration dates are indicated for nuts in shell. The conditions and shelf life of cleaned nut kernels are different.
By following simple rules for storing walnuts, hazelnuts, and almonds, these nuts will be suitable for consumption, sale, or processing for a long time, while they will not lose their taste and benefits.