Cultivation
Freezing suitability of almonds
Prunus dulcis (Mill.) D. A. Webb
The suitability of almonds for freezing is due to their low moisture content and high oil level, which allows the nuts to retain their structure and organoleptic qualities for 2–3 years, provided moisture condensation is prevented.
In the reference 79 varieties crop Almond, where this is mentioned in the description.
Almonds have high resistance to freezing due to their low moisture content (less than 5–6%) and high concentration of oils. Unlike succulent fruits, freezing nuts does not cause cell wall rupture; therefore, the physical structure of the kernel remains unchanged.
Freezing serves as a long-term preservation method that prevents fat rancidity, provided the product is hermetically sealed. The main technological requirement is to prevent condensate from settling on the kernels when removing the product from the freezer by gradual warming in the package to 7°C or higher.
General information about the subject — on the page Suitability for freezing.
Varieties of Almond 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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