380 HARVESTING AND MARKETING VEGETABLES 



Fig. 196. An onion storage house. 



Storage. - Many of our vegetables are marketed as 

 soon as possible after harvesting, while others are stored 

 for short or long periods. 



Moisture, temperature, and fresh air are the three 

 storage factors that must be controlled. Root crops must 



be kept moist to 

 preserve their firm- 

 ness and freshness, 

 but onions must be 

 kept dry in order to 

 prevent their decay. 

 The temperature 

 must be kept high 

 for squashes, but 

 for cabbages and 

 onions it is impor- 

 tant to keep it just above the freezing point. Thorough 

 ventilation is also necessary. 



Vegetables that are to be stored should be mature and 

 free from disease and mechanical injury. Cabbages are 

 harvested just before they have matured, but onions, 

 squashes, and many other crops should be well matured 

 before storing. The construction of storage houses should 

 vary with the kind of crops to be stored. Many of the 

 vegetables grown in the home garden may be successfully 

 stored in the house cellar if moisture, temperature, and 

 ventilation can be controlled. Many cellars, however, are 

 too warm and dry for the successful storing of these crops. 

 When storing on a small scale, pits are frequently used, 

 and being inexpensive and easily constructed, are very 

 satisfactory. Beets, carrots, and other root crops are 

 frequently buried out of doors. These crops are placed 



