STORAGE OF FRUITS, 



27 



Table 6. — Recommended temperature, relative humidity, and approximate length 

 of storage period for the storage of various vegetables, and the average freezing 

 points — Continued 



Commodity 



Eggplants. 



Endive 



Garlic (dry)... 



Horseradish 



Jerusalem-artichokes 



Kohlrabi 



Leeks (green) 



Lettuce 



Melons: 



Watermelon 



Muskmelon (cantaloup) .... 



Honey Dew and Honey Ba 



Casaba and Persian 



Mushrooms (cultivated) 



Onions 



Onion sets. 



Parsnips... 



Peas (green). 



Peppers: 



Chili (dry) 



Sweet. 



Potatoes 



Pumpkins 



Radishes (winter) 



Rhubarb 



Rutabagas 



Salsify 



Spinach 



Squashes (winter) 



Sweetpotatoes 



Tomatoes: 



Ripe 



Mature green 



Turnips 



Tempera- 



Relative 



ture 



humidity 



°F. 



Percent 



45 to 50 



85 to 90 



32 



90 to 95 



32 



70 to 75 



32 



95 to 98 



31 to 32 



90 to 95 



32 



95 to 98 



32 



85 to 90 



32 



90 to 95 



36 to 40 



75 to 85 



32 to 34 



75 to 78 



36 to 38 



75 to 85 



36 to 40 



75 to 85 



32 to 35 



80 to 85 



32 



70 to 75 



32 



70 to 75 



32 



90 to 95 



32 



85 to 90 



(«) 



70 to 75 



32 



85 to 90 



* 36 to 50 



85 to 90 



50 to 55 



70 to 75 



32 



95 to 98 



32 



90 to 95 



32 



95 to 98 



32 



95 to 98 



32 



90 to 95 



50 to 55 



70 to 75 



55 to 60 



* 75 to 80 



40 to 50 



85 to 90 



« 55 to 70 



85 to 90 



32 



95 to 98 



Approximate length of 

 storage period 



10 days . 



30.4 



2 to 3 weeks. 



30.9 



6 to 8 months _ 



25.4 



10 to 12 months 



2 to 5 months . 



26.4 

 27.5 



2 to 4 weeks 



1 to 3 months . 



30.0 

 29.2 



2 to 3 weeks 



31.2 



do 



f 2 29. 2 

 \ 3 28. 8 

 ( 2 29. 

 1 3 28. 4 

 J 2 29. 3 

 I J 28. 8 



7 to 10 days 



2 to 4 weeks. _ T 



4 to 6 weeks . 



2to3days__ 



30.2 



6 to 8 months. ... 



30. 1 



do 



29.5 



2to4months. •___ 



28.9 



1 to 2 weeks.. 



30.0 



6 to 9 months 





4 to 6 weeks 



(*) 



30.1 

 28.9 



2 to 6 months 



30.1 



2 to 4 months _ ... 





2 to 3 weeks 



2 to 4 months . . .. ... 



28.4 

 29.5 



do 



28.4 



10 to 14 days . '. 



30.3 



2 to 6 months ... . 



29.3 



4 to 6 months . 



28.5 



7 to 10 days 



30.4 



3 to 5 weeks .. . .. 



30.4 



4 to 5 months 



30.5 



A verago 



freezing 



point 



i These figures are based on previously published work by Wright (101) and are subject to revision when- 

 ever further investigation makes this necessary. 

 J Flesh. 

 3 Rind. 

 < See text. 



Asparagus 



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



Fresh asparagus is not usually stored except temporarily when the 

 market is overstocked. Experiments have shown, however, that it can 

 be kept successfully for 3 to 4 weeks at a temperature of 32° F. At this 

 temperature, growth of the stalks, which takes place at higher tem- 

 peratures, is practically nil. The original tenderness of fresh aspara- 

 gus, which at ordinary room temperatures is lost soon after cutting 

 owing to the formation of woody tissue, is preserved at the lower tem- 

 perature. Furthermore, the sugar content, to which asparagus owes 

 some of its flavor and which after cutting rapidly diminishes at higher 

 temperatures, remains practically the same as when the asparagus 

 is cut, if it is put in storage at this temperature immediately after 

 cutting. Therefore, the sooner asparagus is placed in proper storage 

 after harvesting the better will be its condition when used. The loss 

 of water while in storage or transit is likely to be great if the stalks 

 are not stood on wet moss or other moist absorbent material placed in 

 the bottoms of the crates. In storage, asparagus bunches are some- 



