Cold-seal (a) 1 0 8.4
Hot seal (b) 2 20 2.9
3 30 1.6
4 44 1.0
5 51 0.7
Steam-seal (c) 6 0 3.4
7 50 0.2
8 60 0.16
9 65 0.10
Vacuum-seal (d) 10 0 3.4
11 20 2.7
12 30 1.0
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When canned After 12 mo. After 24 mo.
______________ _______________ _____________
Methods of Sample
sealing [28] No. Color Flavor Color Flavor Color Flavor
[26] [27] [26] [27] [26] [27]
Cold-seal (a) 1 1 Excellent 2 Medium 3 Medium
Hot seal (b) 2 1 Excellent 2 good 3 Very good
3 2 Very good, 2 Very Good, 3 Good,
slightly dry slightly dry slightly dry
4 2 Excellent, 3 Very good, 3 Very good,
slightly slightly slightly
toasted toasted toasted
5 2 Excellent, 2 Very good 2 Very good
toasted toasted toasted
Steam-seal (c) 6 1 Excellent 2 Fair 2 Fair
7 3 Excellent, 3 Very good, 3 Very good,
toasted toasted toasted
8 3 Excellent, 3 Good, 3 Good,
toasted toasted toasted
9 4 Excellent 4 Good, 5 Good,
toasted toasted toasted
Vacuum-seal (d) 10 1 Excellent 1 Very good 1 Good,
slightly
flat
11 1 Excellent 1 Very good 1 Good,
slightly
flat
12 2 Very good, 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.