Broken nut kernels have shorter storage-life than intact kernels. Similarly, pieces of cut fruits deteriorate more rapidly than fruit halves. Incidence and severity of sugaring increase with storage temperature and time. Thus, they should not be stored with other commodities that have strong odors. Nuts are very sensitive to ammonia damage which causes blackening of external tissues.
Ammonia can also cause darkening of dried fruits.
Pathological Disorders Aspergillus flavus. Infection of nuts can begin before harvest especially under Disorders rainy and humid conditions, and when nuts have insect damage. Fungus-infected nuts are usually removed during the sorting operation to prevent aflatoxin production and contamination that could make the product unsalable since the maximum level of aflatoxin allowed is 15 parts per billion. The best way to prevent fungal growth on harvested products is to maintain the optimum range of temperature and relative humidity throughout the handling system. Insects Nuts and dried fruits can be damaged during storage by various stored-product insects.