STORAGE OF FRUITS, VEGETABLES, AND FLORISTS* STOCKS 29 



to remove all diseased specimens and those showing mechanical injury, 

 in order to prevent undue shrinkage because of storage decay. Beets 

 may be stored in ventilated barrels or better in slat crates. Storage 

 in large bulk should be avoided. 



Bunch beets may be stored at 32° for 10 days to 2 weeks. See dis- 

 cussion of bunch carrots, as the same conditions apply as for bunch 

 beets (p. 30). 



Broccoli (Italian or Sprouting) 



(Temperature, 32° to 35° F. ; relative humidity, 90 to 95 percent) 



Italian or sprouting broccoli does not keep well in storage and is 

 usually held for only very short periods. The best storage tempera- 

 ture is 32° F. If in good condition and stored with sufficient ventila- 

 tion between the packages, broccoli should keep satisfactorily for a 

 week or 10 days. Longer storage is undesirable because the leaves 

 are likely to discolor and the buds may drop off (66). 



Brussels Sprouts 



(Temperature, 32° to 35° F. ; relative humidity, 90 to 95 percent) 



Brussels sprouts are stored only occasionally but when stored they 

 require the same conditions as broccoli. They should be held in 

 small containers to prevent yellowing and the development of mold. 

 The maximum storage period is probably not longer than 3 to 4 

 weeks. 



Cabbage 



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



A large percentage of the late crop of cabbage is stored and sold 

 during the winter and early spring, or until the new crop from the 

 Southern States appears on the market. If stored under proper con- 

 ditions, cabbage should keep for 3 to 4 months. The longest keeping 

 varieties belong to the Danish Ballhead class. Cabbage is most suc- 

 cessfully held in common storage in the Northern States, where a 

 fairly uniform inside temperature from 32° to 35° F. can be main- 

 tained. Many such storage houses are to be found, principally in 

 New York, Pennsylvania, Michigan, and Wisconsin. Cabbage in 

 quantity usually is not held in cold storage because its value does not 

 justify the expense of handling. 



Storehouses should be insulated sufficiently to prevent freezing, for 

 although slight freezing does no harm, hard freezing is likely to 

 cause considerable loss. More ventilating capacity than is required 

 for most other vegetables should be provided to carry away the ex- 

 cessive moisture given off by the active respiration of this product 

 and to obtain the maximum advantage of the cold night air during 

 mild weather. Cabbage wilts quickly if held under too dry storage 

 conditions; hence the humidity should be high enough to keep the 

 leaves fresh and turgid. Bin storage is common, the bins usually be- 

 ing 4 to 5 feet wide and 10 to even 20 feet long and about 5 feet deep. 

 They are best separated by tight board partitions and ventilating 

 slat floors. Tiers of bins may be built as high as it is convenient to 

 elevate the cabbage, and while the bins are being filled ample air space 



