Cultivation
Suitability for freezing — Walnut
Juglans regia L.
Walnuts have high technological suitability for freezing, both for the long-term storage of kernels and for facilitating their shelling.
In the reference 100 varieties crop Persian walnut, where this is mentioned in the description.
When storing walnut kernels at temperatures of −18 °C or below, the oxidation processes of unsaturated fats virtually cease, which allows for the preservation of the nutritional properties and organoleptic characteristics of the product for a year or more. Unlike fruit and vegetable crops, walnuts retain their original texture and crispness after thawing due to their low free water content.
The freezing method is also used to simplify walnut processing. When exposed to sub-zero temperatures, the moisture in the shell expands, causing micro-cracks and weakening the bond between the shell and the kernel septum. Short-term exposure to a temperature of −18 °C for 8–12 hours makes the shell more brittle, helping to increase the yield of whole kernels during cracking.
General information about the subject — on the page Suitability for freezing.
Varieties of Persian walnut mentioned in the description
Selection based on the description text, not on official evaluation: these data are absent from registers. For specific variety details, please refer to its profile.
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