The first series of the processing and storage tests was started in December, 1939. The treatments together with results are given in Table II. The different samples were dried in an electric oven at 225 deg.F to moisture contents ranging from 0.1 to 3.4 per cent. They were sealed in glass jars, both with and without vacuum, and stored in a dark room at ordinary temperatures. Those dried to 2.9 per cent moisture or less were still good after 2 years in storage, whereas those with higher moisture content were rancid after one year in storage. Samples dried to approximately 2 per cent moisture were still good September 1, 1948, which was almost 9 years after processing and storing. The color was preserved somewhat better by vacuum sealing. However, the quality of air-sealed samples was practically as good as those that were vacuum sealed. These tests did not show how long kernels might have been kept by drying and storing in unsealed containers. Table II.--The Effect of Different Amounts of Drying and Different Methods of Sealing on the Storage Qualities of Pecan Kernels (Tests made at Auburn, beginning December, 1939.) ========================================= Per cent No. min. moisture Methods of Sample in oven in dry sealing [28] No. 225 deg.F kernels 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 ========================================= ===================================================================== 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]