34 circular 2 78, u. s. department of agriculture 



Leeks (Green) 



(Temperature, 32° F. ; relative humidity, 85 to 90 percent) 



Green leeks are crated and stored under conditions similar to those 

 suitable for celery. If properly handled, they should keep satis- 

 factorily for 1 to 3 months in storage. 



Lettuce 



(Temperature, 32° F. ; relative humidity, 90 to 95 percent) 



Lettuce is sometimes put in cold storage when there is a surplus 

 on the market, or in certain sections when the fall crop is threatened 

 by approaching cold weather. If in good condition when stored, it 

 can be expected to keep for 2 or 3 weeks. When lettuce is held tem- 

 porarily out of cold storage crushed ice will greatly aid in keeping it 

 fresh. Even when held in cold storage, ice tends to keep this product 

 fresher by preventing drying or wilting. 



One of the most troublesome diseases of lettuce in transit and stor- 

 age is tipburn of the type that develops in the interior of the head. 

 This injury appears in the field, but in the later stages of the market- 

 ing process it is frequently followed by a slimy bacterial decay, which 

 may result in serious damage. Frequent inspection of stored lots is 

 desirable. 



Melons 



Cold storage is used very little for most kinds of melons. When it is 

 used, the storing is generally done at the terminal markets to avoid 

 temporary adverse market conditions. 



watermelons 



(Temperature, 36° to 40° F. ; relative humidity, 75 to 85 percent) 



The ordinary commercial varieties of watermelons cannot usually be 

 expected to keep in storage for more than 2 or 3 weeks. Experimental 

 lots have been held at temperatures of 32° F. and did not develop 

 decay as rapidly as at the recommended temperatures, but there was a 

 tendency for the melons to become pitted or dented and to take on an 

 objectionable flavor after 1 week. 



muskmelons ( cantaloups ) 



(Temperature, 82° to 34° F. ; relative humidity, 75 to 78 percent) 



The common commercial varieties of cantaloups can be expected to 

 keep about 1 week in cold storage at the recommended temperatures 

 after arrival on the market and, under favorable conditions, for a 

 few days longer but not as long as 2 weeks. The riper the melons are 

 on arrival, the shorter the storage period should be. When they are 

 held too long in storage, decay develops so rapidly on removal that 

 they soon become practically worthless. 



(See 00.) 



