President Davidson: Thank you, Mr. Senn. I think this program is just tops. I don't know how you feel, but I think it is a wonderful program.
The Storage of Shelled Pecans will be told to us by Professor Harris of the Department of Horticulture of Alabama Polytechnic Institute of Auburn, Alabama. Professor Harris.
Preservation of Shelled Pecans by Drying and Hermetically Sealing
HUBERT HARRIS, Associate Horticulturist, Alabama Agricultural
Experiment, Station.
Without some special treatment, storage life of pecans at ordinary temperatures is rather short. Nuts held in common storage from fall harvest show noticeable flavor losses by spring. Staleness and rancidity are likely to follow as summer weather approaches.
These facts emphasize the need of a better method that might be used both commercially and in the home for preserving the pecan over a long period at common storage temperatures. A satisfactory method might be used not only for preserving nuts for year-round use, but for carrying them over from heavy crop years to light crop years.
This report presents the results of experiments conducted at the Alabama
Agricultural Experiment Station on methods of preserving pecans.
+Storage Troubles+
Some of the common pecan storage troubles are staleness, rancidity, color changes, molding, and insect injury. Molding occurs only when the product is stored in a moist atmosphere at ordinary temperatures. Insect infestation usually results when the shelled kernels are held in unsealed containers under ordinary storage conditions. Rancidity develops during the summer months when the product is stored by common, methods at ordinary temperatures.
Rancidity is probably the most common of pecan storage troubles; it has been considered the most difficult to control. Rancidity is usually preceded by general loss of flavor followed by staleness of kernels. Color gradually becomes darker as the typical rancid condition develops. These changes are associated with and caused by certain chemical reactions that progress at a slow rate. The oils and fats are slowly oxidized to aldehydes, ketones, and other chemical compounds (10), which cause the undesirable aromas and flavors characteristic of the rancid condition.