UNITED STATES DEPARTMENT OF AGRICULTURE 



SUITABLE STORAGE CONDITIONS FOR CERTAIN PERISHABLE FOOD PRODUCTS 



(This table should be used in connection with the text of Bulletin No. 729). 



HANDLING FACTORS. 



one of picking, pack 



o handled as to avoid 

 i and other mechanical in 

 '-"'and they should lit so graded as lo be prac 

 ticnlly free from *erions injuria caused by ins 

 mechanical nii'iius. 11 in essential 

 died promptly from the orchard to the 

 , and cooled quickly. 



WAREHOUSE REQUIREMENTS. 



A— CONSTRUCTION. 



Cold storage houses should in- so 



■iistim-tcd and equipped as to mnin- 



in practically nnifonn temperature 



and humidity conditions throughout 



iturcd, and graded 1 



building should In- 



ample ventilation should be \ 



The building should he so eon 

 stmcted that all light is excluded 

 and moderate changes* in outside tein 

 perainre will not quickly affect in 



nt il at ion control 



and thoi 

 ended fm 

 i darnagi 



Tin- I. oilding si Id 



Cabbage must lie of miliil heads, practically free 

 from injuries caused hy inn its ami diseases. Heads 

 Hlionhl he cut wi Ih Imt few, il am. loose leaves ndher 

 iug, and carefully liandh-il from Held to storage 

 bouse. Special care should be used to avoid bruising 



and ollu-i- mechanical injuries. 



Danish Ball Head, 



Well ventilated, frost proof i 



i for quick cooling and ventiln- 

 and equipped with slatted 

 shelves supported on staging, so that 

 the heads may lie stored one layer 

 deep, with at least 



; the walls of the 



i-iiistiiiiMeil as In prove 1 



should lie si 

 ■d as to main 



i l.-mpenitun 

 * ri-i|iiireil I'o i 



Mutter should U- placed in cold storage within 



, as indicated by their physical i 



Th.-grad.-«shi.iil,l ,.,.„. 



B— TEMPERATURE. 



Id bear F.to32 = F. for the stor 



gc of apples. 

 I'nninion storage tempera mi ■ 

 i.mld lie maintained at from :.!1'' I" 



le the potatoes are being stored, 

 or a period of ten days to two 

 thereafter, or until the pota- 

 to cured, a temperature of from 

 ,tofJ0° F. should In- maintained. 

 Thereafter, a uniform temperature of 

 nearly 55° F. as is practicable 

 should be maintained. Ventilation 

 ml artificial heat are necessary to 

 introl temperature and moisture. 







range should 

 of temperatur 



forage the sa 

 should he tin 

 possible, hut 



welTiii comu 



on storage a 



Temperature range. :.12° F. to 3G° F. 



Temperature range, 2<f F. t 



C— HUMIDITY. 



Thehumidityshottld 

 be maintained as high 



actual deposition of 



t the temperature of 



Apples should be stowed with suite 

 lient spacing to permit of flee air cir- 

 culation, ami to render each lot 

 readilv accessible for inspection and 



tild be so piled as 

 ireulntiou. Bulk 

 t be stored to a 



i floor should he 



stowed in crates, 

 a, the containers 

 o as to allow cir- 



ld he stacked 



aial dimensions of the 



e lots may be 

 ■ circulation. 



I eggs from heat leakage : 



separate lots may he inspected easily, 

 and protected from injury by heal 

 leakage at floors and elevator shafts. 



[■■jsh should In- stowed as compactly 



E — CONTAINERS. 



Containers shall be cl 

 strongly built barrels, boxes 

 when packed for i 



sll"ll!i| I: 



isfactorily in subst 



Eggs should be packed in clean 



i list be kiln-dried excel 

 shavings or corrugated 



I pulp board on top 



F— INSPECTION. 



■age by a qualified i 



OTHER CONSIDERATIONS. 



STORAGE PERIOD. 



utai cold storage perio 

 rieties o( apples is from 

 mint]].-, depending npoi 



s directed In the tact thai 



: picking and st-.ung ■ 



days thereaftei 



Thorough inspection should 

 le made when the onioni 



frequency of the inspec 

 thereafter will depend upon the 

 condition at the previous inspec- 



Cabbage should be inspected 



qieetor when received for ■ 



ispectinu of lish should he 

 e at intervals of 30 days or 

 e by a qualified inspector. 



The sio. I-,- period for o.ihbage ■ 

 ciuIh from November to April— live 



The storage period for eggs should 

 t exceed 1- months. 



u[iou the humidity, and 

 " "d not be more than 

 . Shrinkage should 

 he calculated from net 



■ liulli ti 



It is recommended that si 

 side red properly stored i 

 through the curing period. 



See L-'armcrs' Bullelin Xo 



See Farmers' Bullctii 



prevent free/,ing in cold periods. 

 See Farmers' Build in No. ['.'.'.',. 



S.-e Department Bullelin Sn, 51. 



'ater-coolcd or ice-paeked poultry should 11 



i'd for long periods. Scalded birds deteriorate 



e rapidly than dry picked. Prawn poultry should 



■e Bureau of » 'hemistiy Circulars Xos. lit and 7 



The storage period f 

 ot exceed 12 months. 



The storage period fin 



