Abstract:
The main objective of this study was to identify the storage environmental conditions
where walnuts (Juglans Regia L.) would keep the lowest oxidation rate and the lowest level of
microorganisms’ development. Analyzing the obtained results, we concluded that to reduce the
number of bacteria and molds, as well as peroxide value and moisture content from walnut kernel,
with a view to preserve their quality, it is necessary that the water activity of storage rooms to fit
in limits from 0.344 to 0.412.