CHAPTER XIX 

 THE STORAGE OF VEGETABLES 



252. Does storing pay? — The storing of vegetables 

 often requires a large amount of extra labor in handling 

 the crops; many necessary facilities must be provided; 

 there is always more or less shrinkage of vegetables in 

 storage; risks must be taken, and there may be little or 

 no advancement in price. For these reasons many gar- 

 deners prefer selling the bulk of the fall crops direct from 

 the field. Storage, nevertheless, is often an advantage 

 and sometimes a necessity. Prices at harvest are fre- 

 quently so low that growers are forced to store their 

 vegetables in order to realize a profit. Again, storage 

 may be important in order to satisfy the trade, especially 

 when the grower has established a retail route. From 

 the standpoint of the consumer, storage is of prime im- 

 portance, because it materially lengthens the seasons 

 when various classes of vegetables are available. 



253. The requirements of storage. — Three main factors 

 must be taken into account when providing storage facil- 

 ities; viz., (i) moisture, (2) temperature and (3) fresh 

 air. No general rule will apply to all classes of vege- 

 tables. Some vegetables, as the root crops, must be kept 

 quite moist in order to preserve their plumpness and 

 succulence. On the other hand, excessive moisture 

 should be avoided because it engenders decay. Certain 

 vegetables, as onions and sweet potatoes, must be kept 

 dry to prevent decay. A degree or two above freezing is 

 the most favorable temperature for the safe storage of 

 most vegetables, although there are exceptions. Fresh 

 air is also essential in most instances. (See Chapter XXI.) 



193 



