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. +Review of Previous Work+ The period during which pecans will remain free of rancidity and other forms of spoilage varies considerably with storage conditions and other factors. Common storage periods ranging from 3 to 12 months have been reported. Wright (10) placed the common storage life at 3 to 5 months. Blackmon (1) suggested 6 months as the maximum period. Medlock (11) was able to keep them in edible condition for periods up to 12 months. The wide ranges of time as observed by the different investigators are due, no doubt, to storage conditions, variety, quality of the nuts, and seasonal variations. Cold storage was effective in preserving pecans for periods up to 2-1/2 years. Wright (10) reported effective periods of 13 to 30 months, and Medlock (11) was able to keep them for more than 2 years. Shelled pecans did not keep as long either in common or cold storage as the unshelled nuts. +Methods and Procedures+ Results of preliminary tests made at the Alabama Station in 1937 indicated that pecans kernels might be kept at common temperatures by drying them in an oven and storing in sealed containers, which prevents absorption of moisture from the air. Since storage tests reported by other workers did not include studies of the relationship of moisture content of kernels to their storage life, it was felt that this phase of the problem should be investigated. Preliminary tests were made to determine suitable temperatures and periods for the drying process. Temperatures of 200 to 225 deg.F proved to be most satisfactory. These temperatures dried the kernels quite rapidly without appreciable scorching or discoloration. The drying period was varied to give desired moisture contents for the various treatments. Four methods of sealing the jars were used in the experiments. They were the "cold seal," "steam seal," "hot seal," and "vacuum seal."