Factors Affecting the Shelf Life of Walnut Kernels

1.  Storage Environment
When stored in a dry, cool, and well-ventilated place, the shelf life is relatively long, about 3 months. If kept in a humid and high-temperature environment, walnut kernels are prone to deterioration, and the shelf life may be shortened to 1 month.

2.  Packaging Method
Airtight packaging can effectively isolate air and moisture, extending the shelf life to 3–6 months. Non-airtight packaging offers poor protection, with the shelf life being only 1–2 months.

3.  Walnut Quality
Fresh, plump, and intact walnuts have a better quality foundation and thus a longer shelf life. Walnuts with defects such as insect damage, breakage, or mold will have a significantly shortened shelf life.

4.  Preservative Addition
Walnut kernels with an appropriate amount of preservatives added can have a notably extended shelf life. Those without preservatives have a relatively shorter shelf life.

5.  Processing Method
Unprocessed raw walnut kernels have a short shelf life. Those processed through baking, salt roasting, and other techniques have a prolonged shelf life.
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