2 Very good, 2 Medium,
slightly dry slightly dry slightly
flat

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[Footnote 26: Color ratings: Nos. 1 to 5 represent different amounts of
discoloration.
1 = Normal bright yellow color of fresh kernels.
5 = Normal brown color of aged kernels.]

[Footnote 27: Flavor ratings: fair means scarcely edible.]

[Footnote 28: Methods of sealing: (a) sealed without heating; (b)
hot kernels immediately transferred from oven pans to dry, hot jars
and sealed; (c) air exhausted from jars with steam and sealed
immediately; (d) sealed under vacuum by method described under
"Procedures."]

Table III.--Effect of Moisture Content, Container, and Sealing on
Storage Quality of Schley Pecan Kernels--1940.

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Moisture content Flavor
________________ ________________________________

When[29] After 6 After 8 After 12 After 18
stored months months months months

Covered 6.00 7.00 Not edible Not edible Not edible
unsealed 4.43 6.85 Not edible Not edible Not edible
ice cream 3.50 6.75 Not edible Not edible Not edible
cartons 1.71 6.80 Not edible Not edible Not edible
________________________________________________________________

Covered 6.00 10.45[30] Not edible Not edible Not edible
unsealed 4.43 6.70 Rancid Not edible Not edible
glass 3.50 5.00 Fair Not edible Not edible
jars 1.71 4.50 Good Fair Not edible
________________________________________________________________

6.00 6.15 Rancid Not edible Not edible
Sealed 4.43 4.70 Fair Not edible Not edible
glass 3.50 3.30 Good Good Rancid
jars 1.71 1.85 Very good Very good Very good

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[Footnote 29: The cured pecan kernels had a moisture content of 4.43 at
the time the tests were made. Samples with moisture contents below 4.43
per cent were oven dried at 2