FAQ
Q
A humid or poorly sealed storage environment can cause dried fruits to absorb moisture, becoming soft and losing their taste.
A
Store in a dry and ventilated environment. After opening, seal again with a sealed bag or container, and place a desiccant to keep it dry.
Q
Dried fruits that are exposed to air for too long can undergo fat oxidation, resulting in off-flavors and discoloration.
A
Avoid frequent opening, store in a cool and dark place, and consume as soon as possible after opening.
Q
In a high-temperature and humid environment, if the sealing is not tight, dried fruits are prone to insect infestation or damage.
A
Store in a sealed container in a cool, dry place; refrigeration is recommended if necessary.
Q
Storing at too high a temperature can cause dried fruits to deteriorate, become sticky, or develop sourness.
A
Place the dried fruit in a cool place, avoiding direct sunlight; it can be refrigerated appropriately in summer.
Q
The high sugar content on the surface of dried fruits crystallizes when the temperature changes, causing the dried fruits to become hard or sticky.
A
Store in a constant temperature environment, avoid sudden temperature changes, and gently shake or use non-stick packaging after opening.
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