cent

0 3.7 0.0 0
20 2.6 0.5 0
30 1.4 1 1
37 1.2 2 2
225 deg.F 44 1.0 3 4
51 0.5 6 8
58 0.3 8 10
65 0.2 8 10
72 0.1 9 10
-------------------------------------------------
10 3.2
20 3.1
203 deg.F 30 2.9
41 2.4
50 2.2
60 1.9
=================================================

[Footnote 25: The numbers 0 to 10 indicate varying amounts of change in
color or degree of toasting: 0 represents normal color and/or no
toasting. 10 represents considerable intensification of color and/or
development of typical flavor of toasted kernels.]

The first series of the processing and storage tests was started in
December, 1939. The treatments together with results are given in Table
II. The different samples were dried in an electric oven at 225 deg.F to
moisture contents ranging from 0.1 to 3.4 per cent. They were sealed in
glass jars, both with and without vacuum, and stored in a dark room at
ordinary temperatures. Those dried to 2.9 per cent moisture or less were
still good after 2 years in storage, whereas those with higher moisture
content were rancid after one year in storage. Samples dried to
approximately 2 per cent moisture were still good September 1, 1948,
which was almost 9 years after processing and storing. The color was
preserved somewhat better by vacuum sealing. However, the quality of
air-sealed samples was practically as good as those that were vacuum
sealed. These tests did not show how long kernels might have been kept
by drying and storing in unsealed containers.

Table II.--The Effect of Different Amounts of Drying and Different
Methods of Sealing on the Storage Qualities of Pecan Kernels (Tests made
at Auburn, beginning December, 1939.)

=========================================

Per cent
No. min. moisture
Methods of Sample in oven in dry
sealing [28] No. 225 deg.F kernels

Cold-seal (a) 1 0 8.4
Hot seal (b) 2 20 2.9