 Home > The story of chestnuts > Cultivation and Storage |
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If chestnuts are released to the market all at once during the high demand season, the price will plunge and remainders that have not been consumed will deteriorate, losing their value altogether. Therefore, in order to stabilize the market price, shipping quantity needs to be controlled. To meet demand for raw chestnuts the following summer or to supply material for food processing year-round, year-round storage is required. This will maintain the freshness of the nuts for a long period of time. |
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Proper storing is done to preserve the chestnut's quality and stop it from decaying. This will enable shipment of the required volume at any given period, preventing business losses.
Chestnuts tend to dry easily, which leads to rotting, as they contains about 60% water. Also, a chestnut contains 30% starch and is very low in fat and protein, so if it freezes, it may rot or deteriorate. When the room temperature is over 10¡É and it is moderately humid, the chestnut can easily sprout.
Take special care so that the chestnuts which need to be stored or are in storage do not dry, rot, sprout, or freeze and are not exposed to excess humidity. Also, be sure to store immediately after fumigation. If these listed measures are followed closely, the freshness of the nuts will be maintained.
The storage room temperature needs to be set in the range of 0-6¡É and the humidity should be maintained at a level of around 80%. |
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