442 EXPERIMENT STATION RECORD. [Vol. 38 



HORTICULTURE. 



The winter storage of roots, P. H. Aldbich {Vermont Sta. Bui. 203 (1917), 

 pp. 5-y).— Taliular results are given of preliminary studies made with carrots, 

 l)eets, and parsnips lar^'oly to determine tlie influence of temperature varia- 

 tions during storage, of media, and of disinfectants upon such preservation, 

 as well as of the nature of tlie modifications occurring in the vegetable 

 structures during storage. The storage period in all cases lasted from Novem- 

 ber 12 until May 2S. 



The results of the temperature tests indicate in general that these vegetables 

 should not be stored at living-room temperatures, that beets will store well 

 under cellar conditions, and that carrots and parsnips will keep better under 

 cold-storage conditions. 



The media tests indicate that it is not necessary to pack beets in any sub- 

 stance in order to keep them well, but that carrots and parsnips keep somewhat 

 better when packed in alternate layers of sand. Sawdust, newspaper wrap- 

 pings, and garden soil were less satisfactory as packing media. 



Immersing the vegetables for ten minutes in P>ordeaux (5:5:10) appeared 

 to improve the keeping quality of carrots and parsnips when stored in the 

 cellar, but was detrimental to beets. A 3-minute immersion in mercuric chlorid 

 (1 tablet to 1 pint) gave decidedly poor results. Immersing the vegetables in 

 paraffin did not injure the keeping quality of beets but gave very poor results 

 with carrots and parsnips. 



Moisture determinations were made before and after storage. In gei>eral, 

 it may be said that the roots packed in dry media lost in weight ; that those 

 packed in moist media gained Ln weight ; that those placed in cold storage 

 gained; and that those treated with disinfectants lost in weight. 



Relative to the edible qualities of the vegetables after storage carrots placed 

 in cold storage, packed in dry sand and dry sawdust, as well as those im- 

 mersed in Bordeaux, were tender and well flavored. The best beets were those 

 packed in moist sand, moist sawdust, or garden soil. The best parsnips were 

 those placed in cold storage, packed in moist sand, moist sawdust, dry saw- 

 dust, as well as those immersed in Bordeaux and those immersed in paraftin. 



Careful comparisons of the tissues of the three vegetables under study made 

 in the fall and again in the spring after G.5 months storage led the author to 

 conclude that there is an increase in the amount of fibrous tissue following 

 winter storage in beets, but not in carrots and parsnips. It is thought that the 

 apparent increased toughness and stringiness of the latter in the spring may 

 be due to the thickened trachea tubes, although the correctness of this surmise 

 was not demonstrated. In the case of the beet, however, it was quite clear that 

 increases in fiber tissue occurred to a greater extent in the lots kept under dry 

 than in those kept under moist conditions. This development seemed to be 

 made at the expense of the surrounding companion and parenchyma cells. 



Greenhouse-grown radishes were stored on March 12 in cold storage wrapped 

 in cheesecloth, in the cellar, and in the living room. Lots were stored with the 

 tops on and with the tops off. The radishes were preserved in a fairly edible 

 condition under cold storage for about 3 months. Radishes wrapped in cheese- 

 cloth and placed in cellar storage were preserved for about 1 month. Those 

 placed in water were preserved for about 3 weeks. Radishes placed in water 

 in the living room were preserved for about 10 days. In all cases the lots 

 on which the tops were left kept better than those Avhich had been topped. 

 There was no noticeable benefit in using distilled water in place of tap water. 



War vegetable gardening and the home storage of vegetables ( Washington, 

 D. C: Nat. War Gard. Com., 1918, pp. 32, figs. 30).— A compilation on home 



