Drying the Walnut;
Fruits, which shall not be utilized as walnut kernel, thus which shall be marketed with shell, must be dried immediately after the flaking treatment. Drying procedure is important regarding the storage life of the walnut. For this, the highest humidity rates that must be present in unshelled and kernel walnut are determined by the standards. For instance, 8% humidity rate is sought in dried unshelled walnut and 5% humidity rate is sought in walnut kernel according to TSE (Turkish Statistics Institute). Generally walnuts are dried outside in the shade in our country. In some of our regions, drying is carried out by holding them under sun for 7-10 days. This also causes various quality losses such as the darkening of the kernel’s colour. Therefore, this type of drying is wrong. In case there is not any other possibility for drying, then at least it must be carried out outside in the shade, and not under the direct sunlight. However, drying is carried out completely in mechanical ways in the countries, which lead in the world’s walnut production. In drying that is made through mechanical ways, the fruits are hold at 30-350C0 for 24 hours. Increase of the temperature above 400C is not favourable for the quality of the kernel.
Storing and Packaging;
Since the walnuts are fruits having high oil content, storing in suitable conditions is important in terms of oil degradation primarily within the content of the kernel. Therefore, walnuts can be kept for long periods at low temperatures (0-40C) and in dry environments.
Packaging is a very important stage in marketing any product. Therefore, making the packages duly with the healthy materials attracts the consumers in terms of marketing both the unshelled and the kernel walnut. A very clear difference is seen between the attractiveness of mixed walnuts, which are filled into big sacks, and of the walnuts, which are in the same colour and packed with small basis weight. For instance, packaging the walnut kernel with light-proof, vacuumed plastic bags and labelling it are very important for the consumers. Carrying out the procedures during and after harvesting correctly is one of the subjects that must be considered for the producer.