The preservation of Luo Han Guo should be based on two aspects: one is the preservation of fresh monk fruit;

the other is the preservation of dried monk fruit after processing.

Fresh monk fruit has just been recovered, the fruit has high water content, and the sugar is not completely converted.

If it is baked immediately, it is prone to bursting and insufficient sweetness.

In order to ensure the full release of the sweetness of Luo Han Guo, it is necessary to put the fresh monk fruit in the airy,

dry and cool place for about 7 to 10 days, so that the water content of the fruit is evaporated to 10 to 15% of the fruit weight.

The preservation of fresh monk fruit is mainly to ensure that the fruit does not deteriorate under high water content,

and ventilation and drying are especially important. In addition, fresh monk fruit should pay special attention to whether the shell is broken or damaged.

Once the shell is broken, it will accelerate the internal deterioration of the fruit, which is not conducive to preservation.

Fresh monk fruit can be stored for about 20 days at room temperature. Over this time, the interior of monk fruit is prone to mildew and spoilage, with black or brown spots on the surface.

Fresh monk fruit can also be stored in the refrigerator's freezer, but refrigeration is a short-term method of keeping monk fruit, not suitable for long-term preservation.

Refrigerated fresh monk fruit is generally recommended for no more than 7 days.

Fresh monk fruit is not recommended to be stored in the freezer of the refrigerator because of the high water content inside the fruit,

so as to avoid freezing, cracking of the fruit shell, loss of nutrients, and affecting the quality of Luo Han Guo.

The preservation of dried fruit of Luo Han Guo is mainly to ensure that the dried fruit does not regain moisture.

The best condition for the preservation of dried monk fruit is: Luo Han Guo is sealed in a separate package and placed in a cool, dry, dark environment.