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Dried Fruits Nuts 干果和坚果 Recommendations for Maintaining Postharvest Quality 维持采后品质的建议 Adel A. Kader, Elizabeth J. Mitcham, and Carlos H. Crisosto Department of Plant Sciences, University of California, Davis, CA 95616 Maturity Indices? 成熟度指数 Nuts. Hull splitting, hull separation from the shell, shell splitting, decrease in fruit removal force, drying of hull and kernel. 坚果：果壳分裂，果壳从外部裂开，有效降低果实分离的力量，外壳和内核干燥。 Dried Fruits. Fruits destined for dehydration must be harvested firm-ripe to obtain good-flavored dried fruits. 干果：在果实成熟后采收并干燥取得了良好风味的干果。 Quality Indices 质量指数Nuts. Color; texture (crispness); flavor: development of staleness and rancidity; moisture content; incidence of decay-causing fungi; insect damage. Nuts in the shell have longer storage potential than shelled nuts. Broken pieces are more perishable than halves or whole kernels. 坚果：颜色；质地（脆）；风味：走味和酸败；水分含量；腐烂造成真菌病害；虫害。有坚果壳的坚果比去壳坚果有较长的储存潜力。破碎的果仁比一半的或完整的果仁更易腐烂。 Dried Fruits. Color; texture (chewiness); flavor (sweetness, acidity, sulfur residue, off flavors); moisture content; incidence of decay-causing pathogens; insect damage. The lower the moisture content the longer the postharvest-life. 干果：颜色；质地（咀嚼）；风味（甜度，酸度，二氧化硫残留量无味）；水分含量；腐烂造成病原体发病；虫害。水分含量越低，采后寿命越长。 Optimum Temperature 最佳温度 0-10°C (32-50°F); the lower the temperature the longer the storage-life. Some products can be stored frozen at -18°C (0°F) for a year or longer and remain in good condition 0-10℃（32-50℉），温度越低，贮存寿命越长。有些产品可以冷冻储存在-18℃（0℉）一年或更长的时间，并保持良好状态。 Optimum Relative Humidity? 最佳相对湿度 55-70% depending on the moisture content of the products (ranging from 2 to 20%); Equilibrium relative humidity should be identified and used to maximize storage-life. Packaging in moisture-proof containers is recommended. 55-70％，取决于产品的（从2至20％）水分含量；平衡相对湿度应明确并用于最大限度地增大储藏寿命。建议在防潮容器包装。 Rates of Respiration? 呼吸率 Very low [ 1 ml/kg×hr at 10°C (50°F)] due to the reduced water content of the products and the effects of heat on the living status of the