Pecan nuts harvested in the fall can retain their fresh condition during the next year or until consumed, if handled and stored properly.
Good storage helps keep the pecan's quality.
A high percentage of oil is indicated by plumpness, crispness, and solidity of kernels, compared with shriveling, sponginess, and hollowness. Because oil content in pecans is high, rancidity can develop at warm temperatures and is more noticeable than in most other nuts. Both the amount of oil and degree of saturation vary with geographical locations. Linoleic acid is the primary chemical component responsible for oxidation and rancidity in pecan kernels. Linoleic acid varies widely in different varieties of well-matured and plump kernels, and it also varies from year to year in the same variety.