I CONDITIONS FOR STORAGE OF FOOD PRODUCTS. 5 



in prime condition for six months or longer. However, it is important 

 to avoid temperatures below 35° because of the pronounced sweetening 

 effect of such low temperatures upon the flavor of the potatoes. 



SWEET POTATOES. 



To keep well in storage, sweet potatoes should be free from serious 

 damage caused by frost, heat, bruises, cuts, scars, cracks, decay, dry rot, 

 or other disease, insects, or mechanical means. They should be dug 

 during periods of dry weather and left exposed to the air a sufficient 

 length of time to remove the surface moisture. Then they should be 

 quickly placed in storage and subjected to the curing process. Sweet 

 potatoes may be stored in bins, crates or hampers. When stowed in 

 crates or hampers they should be so stacked as to allow ample venti- 

 lation. When bins are used they should be so constructed as to pro- 

 vide adequate ventilation on all sides and under the floor. 



The temperature of the house at the time of filling and during the 

 curing period should be maintained at about 85° with ventilation so 

 managed as to drive off the moisture-laden air. The curing process 

 will require from seven to twenty-one days, depending upon weather 

 conditions. When thoroughly cured the sweet potato will present a 

 bright, clear, dry surface, smooth and velvety to the touch. 1 



After the curing period, the ventilation should be so handled that 

 the temperature is gradually lowered to 50° to 55° F. The temperature 

 should be maintained uniformly at this point throughout the storage 

 season by ventilation and occasional heating if necessary. A dry con- 

 dition of the air in the storage house is absolutely essential to the 

 successful storage of sweet potatoes. If properly cured and of sound 

 stock, carefully-handled sweet potatoes can be kept in good marketable 

 condition for three to six months. 



r 



ONIONS. 



Onions should be well ripened and thoroughly cured in the field, in 

 drying sheds or v on slat trays before they are placed in storage. Decay 

 and deterioration result from the storage of immature, soft, or "thick- 

 necked" onions and from imperfect curing, bruising or other injuries 

 caused by improper methods of handling in harvesting or drying. 



When in good condition for storage, onions are well cured, hard, free 

 from loose skins or mechanical injuries caused by rough or careless 

 handling. They should be stored in slatted onion crates or in shallow 

 slatted bins and should be cooled to a temperature of 32° to 36° as 



iThompson, H. C. Storing and marketing sweet potatoes. U. S. Department 

 of Agriculture, Farmers' Bulletin 970. 1918. 



