Exported walnuts require bleaching and bleaching treatment has a steep increase in price compared to untreated walnuts. The bleaching method of walnut is introduced as follows:

Remove green skin: After walnuts are harvested and shipped back, use bamboo rafts to turn them while peeling them. Treating walnuts with this method will lead to serious contamination of the surface of the nuts and reduce their quality. Therefore, a method of treating walnut fruits with 5000 ppm ethylene (after fully immersed and placed in a place with a temperature of 30° C. and a relative humidity of 80%), the peeling rate of the walnuts can reach 95% or more after being left for 5 days. This method saves labor and has a clean surface.

Bleaching and drying: The wet walnut peeled off is washed with water and dirt and then bleached. The method is: first bleaching powder with a small amount of warm water, then 80 kg per kg of bleaching powder to make a bleaching solution. Also available is sodium hypochlorite water (containing 10-15% of available chlorine) 30-40 kg of water per kilogram. Put the washed walnuts into the bleach or sodium hypochlorite solution and stir continuously for about 10-15 minutes. When the nut shell changes from blue to white, remove it immediately and rinse with fresh water. Each bleach or sodium hypochlorite solution can be rinsed with 80 kg of walnuts. The rinsed walnuts are spread thinly on a foil or cottage to dry. Always turn during drying. About 8-10 days, when the nucleolus turns from milky white to golden yellow, and the middle diaphragm breaks, it is dried.

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