In order to retain the healthy properties of dried fruit, they must be stored correctly. Crucial for this are moisture and packaging.
Dried fruits are preserved best when dried to the optimal moisture levels - 17 - 24%. Different fruits have a different moisture, that is why, if stored together, each type must be hermetically packaged on its own.
Otherwise, the fruits with a higher moisture will lose it on the account of those with a lower one. Periodically, dried fruits must be checked for the development of mold or pests.
The over-drying of fruits is also not desirable because it decreases their qualities. They dry up, darken and cannot be rejuvenated by wetting. Not only this but if overly dry, they become way too hard and not as pleasant in taste as those that have kept some of their juiciness.
Dried fruits are best stored in transparent glass or plastic jars or bags. This way, if there are any pest insects among the fruits, their excrement and small parts of ruined fruit will fall to the bottom and can easily be spotted.
You can also use bags of dense fabric or paper, that must be tied very tightly. Prophylactically, they must be checked periodically, especially in the upper part on the inside where there are folds where pest insects usually hide.
Depending on the storage conditions, dried fruits can change in weight. If the air is excessively dry, it will absorb the moisture from the fruits and their weight will decrease.
And the flip side to that - in moist air conditions the fruits will moisten needlessly, which may cause the appearance of mold and attract insects.
It is not a good idea to store dried fruits in plastic bins because they become too moist and will turn into a sticky mass, that will be unpleasant in appearance and taste.
It is important for the fruits to have access to air if you do plan on using plastic packaging.