1. Harvesting Period and Method The signs of ripening walnut fruit are as follows: The skin color of the total pod is changed from dark to egg yolk, and part of the pods are split and the individual fruits fall off. This period is suitable for harvesting. Only when they pick up and control improperly, it directly affects the fruit quality and commodity value of their oil production rate. Therefore, timely harvesting is an important part of ensuring quality. Through seven years of practice, proper late harvesting during the appropriate period of time can increase the rate of oil production out of the kernel and improve the cleanliness of the fruit. However, in actual production, there is a phenomenon of premature harvest. Therefore, in the walnut ripening period, it should pay attention to observe the development of walnuts, and truly achieve timely harvest.
Ordinary walnut harvesting methods are shot down method, tree ripening method, but thin-skinned walnuts can only use manual fruit picking method.
2. Dehulling is usually done by artificial ripening method. However, in early-maturing varieties, the temperature and humidity ripening time of the liquid should not be grasped, and the phenomenon of burned kernels can easily occur, and even the fruit can not be eaten, and there are drug residues. Therefore, we generally use the stacking method to deal with: The collected walnut into a good breathable woven bag (can use chemical fertilizer bag to remove the inner bag), tie a good bag and tier into the four-sided ventilation of the shed. Brackets are placed in the shed, and the bottom layer is about 20cm from the ground. The height of each layer is in the range of 1-1.5m. Can not be too high, to avoid excessive temperature inside the bag, pollute the fruit surface. There must also be a 0.5m ventilation belt between each two floors. The total height of the rakes is 3-4 layers, which is too high to be convenient and the order of placement is from bottom to top. Insert a thermometer in the middle of each layer, and observe the temperature change at any time. The temperature in the bag exceeds 32C, and it must be stratified in time. In this environment, stacking for 3 days and nights, the peel can be detached. It can also be peeled with a walnut peeler and the fruit is clean and smooth.
3. After the walnuts have been peeled off after the nuts are washed, the green skin shall be removed first to remove the remaining rotten skin, soil and other contaminants. The best use of running water or increase the number of washing times, the better.
4. After the walnuts are washed and dried, the nuts should be promptly dried. During the drying process, the nuts should be turned to prevent the backlight of the nuts from turning yellow. Pay attention to avoid rain, damp at night and avoid exposure. It usually takes 5-7 days to dry. The standard of drying is: the sound of crisp knocking of the nuts, the diaphragm is easy to smash by hand, the color of the skin of the seed is changed from milky white to light yellowish brown, and the water content of the seed can not be higher than 8%. Excessive drying, the kernels will produce oil, also reduce the quality.
5. The packaging is graded according to the size of the nut, the surface finish, the fruit shape index, and the fruit development level. In the design of the packaging, we must pursue intuition, refinement, and portability.
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