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Harvesting and Processing of Hongling Walnut
Harvesting walnuts at the right time and using appropriate methods are crucial for ensuring high-quality yields and maximizing oil production. The signs of ripeness include a shift in the pod's color from dark to a yellowish hue, with some pods splitting open and individual nuts falling off. This is the optimal time for harvesting. Improper timing or handling can significantly affect fruit quality, commodity value, and oil yield. Therefore, timely harvesting is essential for maintaining product quality. Based on seven years of experience, we have found that harvesting slightly later during the proper season can enhance oil content and improve the cleanliness of the nuts. However, premature harvesting is common in practice, so it is important to closely monitor walnut development and ensure accurate timing.
Common harvesting methods include shaking the trees or allowing fruits to ripen naturally on the tree. However, thin-skinned varieties must be harvested manually to avoid damage.
Dehulling is typically done using artificial ripening methods. However, in early-maturing varieties, improper temperature and humidity control can lead to burned kernels or even unedible fruit due to chemical residues. To avoid these issues, the stacking method is often used. Collected walnuts are placed in breathable woven bags (such as empty fertilizer bags without inner layers), tied securely, and arranged in a well-ventilated shed. The bottom layer should be about 20 cm above the ground, with each subsequent layer spaced 1–1.5 m apart. Too much height may cause excessive heat inside the bags, damaging the fruit. A 0.5 m ventilation gap between each layer is necessary. The total number of layers should not exceed three to four, and they should be stacked from bottom to top. A thermometer should be placed in the center of each layer to monitor temperature. If the temperature exceeds 32°C, the layers should be separated immediately. In this environment, the husks will loosen after 3–4 days, making them easier to remove. A walnut peeler can also be used for a cleaner finish.
After dehulling, the nuts must be washed thoroughly to remove any remaining green skin, dirt, or debris. Using running water or washing multiple times is recommended for better results.
Once cleaned, the nuts should be dried promptly. During the drying process, the nuts should be turned regularly to prevent discoloration caused by uneven exposure. Avoid damp conditions, rain, and direct sunlight. Drying usually takes 5–7 days. The nuts are ready when they sound crisp when tapped, the shell cracks easily by hand, the seed coat changes from milky white to light yellow-brown, and the moisture content is below 8%. Over-drying can lead to oil leakage and reduced quality.
Finally, packaging should be based on nut size, surface appearance, shape, and maturity. The packaging design should be intuitive, refined, and easy to carry, ensuring both practicality and visual appeal.