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

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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]

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,