This method will preserve the fresh qualities of pecans for a much longer time and equally as well as such common methods as freezing and canning preserve fresh qualities of other foods. It is felt that the process offers a practical and effective method that might well be used in the home as well as in commercial plants for preserving shelled pecans for year-round use and/or for carrying over surpluses from a heavy crop year to supplement the light crops that usually follow.
1. Blackmon, G. H., 1927, Pecan Growing in Florida. Florida Agricultural Experiment Station, Bulletin 191: 86.
2. Kirkpatrick, S. M., 1924. The Pecan. Alabama Pecan Growers' Association, Proceedings, May, 1924, P. 10.
3. The Encyclopedia Americana. Volume XXI: 461.
4. Bailey, I. H., and Bailey, E. Z., Hortus. Second Edition: 542.
5. The Encyclopedia Britannica, Volume XVI: 647.
6. Skinner, J. J.; Fowler, E. D.; and Alben, A. O.: 1928, Pecan Soils of the Gulf and Southeastern States and Maintenance of their Fertility, USDA Circular 492: 1.
7. United States Agricultural Statistics for 1941: 279.
8. Davis, P. O., 1924, Some Facts About the Pecan. Alabama Pecan Growers' Association Proceedings, May, 1924: 9.
9. Salmon, W. D., 1924, Nutritive Value of the Pecan. Alabama Pecan Growers' Association Proceedings, May, 1924: 38-40
10. Wright, R. C., 1941, Investigations on the Storage of Nuts, USDA Technical Bulletin No. 770: 1-35.
11. Medlock, O. C. 1931, Pecan Storage, Alabama Agricultural Experiment Station Annual Report, Volume XLII: 50-51.
12. Blackmon, G. H., 1932. Cold Storage of Pecans. Florida Agricultural Experiment Station Annual Report, 1932: 102-105.
13. Smith, C. L.; Thor, C. J. B.; and Romberg, L. D.; 1933, Effect of Storage Conditions on the Germination of Seed Pecans. Texas Pecan Growers' Association Proceedings 13: 68-71.
14. Harris, Hubert, 1937, Preservation of Pecan Kernels. Department Annual Report of the Department of Horticulture and Forestry, Alabama Experiment Station, 1937. (Unpublished).
President Davidson: I wonder, Professor Harris, whether those methods could be applied to other nuts in addition to pecans. Would your methods with the pecan be adaptable to other nuts or kernels?
Prof. Harris: I have not tried other nuts, but I have thought quite a bit about the black walnut, and I would like to run some experiments. It seems to me that it would be adaptable to other nuts which have constituents similar to the pecan such as black walnut, and perhaps peanuts. We intend to work some on the peanuts down there. Now, of course, in the case of the chestnut we more or less checked it out on that, because when you dry the chestnut down to low moisture content you have a hard product that is not palatable and is quite undesirable.