Research on the modification of physicochemical values of walnut fruits from harvest (green) to storage (dry)

Abstract

This paper analyzes the physicochemical characteristics of fruits from the moment of harvest to their storage under controlled conditions. The study focuses on the changes occurring in the composition and quality of fruits during various stages of post-harvest. The analysis includes parameters such as soluble solids, acidity index, titratable acidity, and moisture content, and explores how these parameters evolve throughout the post-harvest process. Observations indicate an increase in the value of soluble solids during the storage (drying) of walnut kernels. Regarding total acidity content, it is higher at harvest and decreases during fruit dehydration. However, some varieties exhibited an increasing trend in acidity, with higher levels of organic acids during storage, due to natural drying of the kernel. Varieties with a high acidity index showed greater concentrations of oleic acids or they may have higher levels of rancidity. This paper contributes to a better understanding of the physicochemical changes in fruits post-harvest and provides recommendations for optimizing handling and preservation processes, aimed at maintaining fruit quality and nutritional value over time.