================================================================
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
================================================================
[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 200°F for periods necessary to reach the respective moisture levels. Samples with moisture contents above 4.43 were treated in steam to obtain the desired amount of moisture.]
[Footnote 30: Excessive increase in moisture content resulted in heavy molding of product.]
A second series of processing and storage tests was started in December, 1940. These studies included tests of effect of moisture content, type of container, and sealing on storage qualities of Schley pecan kernels. Table III shows a portion of these tests together with the results obtained. It is pointed out that unsealed samples regained moisture and became rancid within 8 months in storage.