Storage of green walnut in cold storage;
Fresh-keeping warehouse storage: walnuts are sterilized before being put into the cold storage, and then ventilated and placed on the shelves of the cold storage. Walnuts are pre-frozen at -8~-3℃ for 5 ~ 8h after being put into the cold storage, and then the temperature of the cold storage is raised to-1~5℃ for storage, and the oxygen content in the cold storage is controlled below 5%.
Modified atmosphere storage: The suitable oxygen concentration and carbon dioxide concentration for modified atmosphere storage of green walnut are 4.6-5.4% and 9.6- 1 1%.
Chemical preservatives used for preservation:
Chlorine dioxide is a preservative with sterilization and disinfection effects. Chlorine dioxide treatment of green walnut can inhibit the physiological aging of walnut, reduce the production of ethylene and maintain the water content of green walnut. Can obviously reduce the rot rate of walnuts.
1-MCP is an ethylene receptor inhibitor, which can significantly inhibit the browning rate and rot rate of fruits. Proper concentration of 1-MCP treatment can maintain the storage quality of green walnut fruit.
Storage of dried walnuts at room temperature;
Dried walnuts (water content below 7%) are generally stored at room temperature, but they can be stored at low temperature if they want to achieve the purpose of long-term preservation. The results show that the suitable storage temperature of walnut is 10℃, the relative humidity is below 60%, and the storage time can reach 1 year.
References:
Effect of modified atmosphere storage on fresh-keeping effect of green walnut