STORAGE OF FRUITS, VEGETABLES, AND FLORISTS' STOCKS 31 



Cauliflower 



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



Cauliflower is not usually kept in cold storage; however, an over- 

 supply on the market can be stored for a short time to await more 

 favorable conditions. If in good condition cauliflower can frequently 

 be held satisfactorily for 2 to 3 weeks at 32° F. Successful storage 

 depends not only on preventing decay but also on retarding the ma- 

 turing of the head or curd. Overmaturity is marked by a browning 

 of the otherwise white curd and the development of a ricey appear- 

 ance. The leaves also become yellowish and may drop off. During 

 storage or transportation the crates should be stacked with the flower 

 heads down to protect the curds from discoloration by dirt and mois- 

 ture. When it is desirable to hold cauliflower temporarily out of cold 

 storage, packing it in crushed ice will aid in keeping it fresh. Freez- 

 ing causes a grayish-brown discoloration and softening of the curd, 

 accompanied by a water -soaked condition. 



Celeriac 



(Temperature, 32° F. ; relative humidity, 95 to 98 percent) 



Celeriac should be stored under the same conditions as those for 

 carrots and should keep 3 to 4 months. 



Celery 



(Temperature, 31° to 32° F. ; relative humidity, 90 to 95 percent) 



Much of the late celery grown in the Northern States, notably New 

 York and Michigan, is put into cold storage to supply the market up 

 to the period in late winter when the competition of new ccl«ry from 

 California and the South renders further holding unprofitable. Con- 

 siderable celery from the South and West is also put into cold storage 

 toward the end of the shipping season and held to supply the market 

 during the summer, or until supplies of early, northern-grown stock 

 appear on the market. 



Celery is a rather perishable commodity and under unsuitable 

 storage conditions may suffer severely from watery soft rot. This dis- 

 ease originates in the field and is caused by a fungus that is able to 

 develop to some extent even at temperatures of 34° to 36° F. For 

 this reason celery intended for storage should be as free as possible 

 from infection. If held in rooms where a uniformly low temperature 

 can be maintained, it should keep for 2 to 4 months. It is best stored 

 at a temperature of 31° or 32° F., with a relative humidity high enough 

 to prevent wilting (90 to 95 percent) , and with sufficient air circulation 

 to keep the temperatures at the top and bottom of the room as nearly 

 equal as possible. Considerable heat is given off by celery because of 

 active respiration, and the air at the top of a storage room is likely 

 to be 3° to 4° warmer than at the bottom unless special precautions are 

 taken to avoid such a condition. Air circulation can be maintained 

 around the crates by using 1- by 2- or 2- by 2-inch dunnage strips 

 between the crates, which should be stacked so as not to touch at the 

 sides. If wall or ceiling refrigerating coils are used, fans should be 

 located at such positions as will insure adequate air circulation. 



