Effect of moisture content on the storage of brazil nuts

Current practice in the collection, handling and storage of Brazil nuts is described. Laboratory and field methods of determining moisture contents, the relationship between moisture content and relative humidity, and the effect of moisture content on respiration rate have been investigated. In storage experiments, deterioration was slow both at very low and very high moisture contents whereas rather rapid spoilage occurred at intermediate levels. These findings are discussed with reference to current commercial practice and work on other seeds.