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 ======================================================================= [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. ================================================================ Moisture content Flavor ________________ ________________________________ When[29] After 6 After 8 After 12 After 18 stored months months months months