Conwiercial Crackeries and Storage of Pecans 143 



they will be exposed to high temperatures deteriorate much 

 more quickly than those held at a storage temperature rang- 

 ing from 40 to 50 degrees F. Pecan nuts are more easily 

 stored without marked deterioration than the kernels after 

 they are removed from the shells. However, it seems certain 

 that as long as the storage-room is held doAvn to 40 degrees F. 

 the pecan nuts may be expected to keep well, provided other 

 favorable conditions are supplied. 



Since the kernels of pecans are high in oil, often running 

 above 70 per cent, conditions favorable to preserving the oil 

 may be expected to be good for keeping the nuts. Rancidity 

 of the oil is one of the first signs of deterioration. Aside 

 from low temperature, it is important that the moisture or 

 humidity of the air in the storage-room be held as low as 

 possible. This should be borne in mind in deciding on the 

 type of refrigeration or cold storage. Rancidity of pecan 

 kernels may be ascribed to the action of moisture on the free 

 fatty acids formed in the presence of air and some soluble 

 ferment as enzymes. The action of dry air, so far as ran- 

 cidity is concerned, is very slow in the deterioration of pecans 

 as compared with moist air, and moist air and high tem- 

 perature combined are very deleterious. A desirable storage- 

 room for pecans may be described as one with a temperature 

 ranging around 40 degrees F., dry air, and very little light. 



Light, especially direct sunlight, produces a blanching 

 effect on oils or fats, thus making it necessary to guard as 

 much as possible against exposing pecan meats. Pecan ker- 

 nels, even before they are shelled, if left in the sunshine very 

 long, will deteriorate by blanching. For this reason, nuts in 

 storage should be protected against strong sunlight as well 

 as moist warm air. 



