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In the season of autumn winds, chestnuts are in full bloom. However, these delicious nuts are delicate and difficult to store. Fresh chestnuts can only last a few days before they start to dry out, mold, or lose their flavor. The question is: Can we keep them fresh longer to extend their market life?
There are several methods for preserving fresh chestnuts, divided into commercial and household approaches. Here are some effective techniques that you can try at home.
One traditional method is the **sand-trapping technique**. In the south, choose a cool, shaded room. Start by laying down a layer of dry straw, then spread about 6–7 cm of sand. Place the chestnuts on top in layers of 3–6 cm, covering each with a thin layer of wet sand. Repeat this process, alternating between dry and wet sand, until the stack reaches about one meter in height. Finish by covering it with a layer of sand and straw. This method allows chestnuts to stay fresh until after the Spring Festival.
Another option is the **cool storage method**. Find a well-ventilated, cool area and place the chestnuts in a pile measuring 1–2 meters wide and 1 meter high. Check the temperature and humidity regularly. If the pile becomes too hot or dry, spray water to cool it down. Cover the pile with straw or sorghum stalks for protection from sun and frost. It's also helpful to place a 10 cm layer of sand underneath the pile. This method can keep chestnuts fresh until March or April of the next year, though some may sprout.
The **dry storage method** involves soaking ripe chestnuts in water for 3–5 days, removing any floating ones. After drying them in a bamboo basket, hang them in a cool, ventilated place for 20–30 days. Then, store them in clean containers, filling them up to 70–80% capacity. Turn them once a month, and they can be kept until the Spring Festival. This method results in a good fruit rate of over 95%.
Another approach is the **cylinder method**. Use a clean, dry cylinder and place a bamboo basket inside. Insert a ventilated bamboo tube in the center, then fill the cylinder with chestnuts. Layer pine needles between the chestnuts and cover the top with more pine needles. Seal the cylinder with a piece of bamboo to prevent rodent damage, and replace the pine needles every month. This technique also keeps chestnuts fresh through the Spring Festival, with a good fruit rate above 90%.
Lastly, there’s the **acetic acid treatment**. After harvesting, soak the chestnuts in a 1% acetic acid solution for one minute. Drain them and place them in a bamboo basket (about 20 kg per basket). Add some fresh pine needles on top, cover with plastic film, and store for one month. Repeat this process four times. In March of the following year, soak them in a 2% salt and 2% soda ash solution for one day. After 1.5 months, the good fruit rate remains above 85%.
These methods offer practical solutions for extending the shelf life of chestnuts, whether you're a farmer or just looking to enjoy them longer at home.