COMMERCIAL STORAGE OF FRUITS AND VEGETABLES 25 



The most favorable storage temperature range seems to be between 

 50° and 60° F., with a relative humidity of about 85 percent. When 

 held for longer periods of time at 50° or below, dark-colored watery 

 areas appear which are an indication of low temperature injury. 

 These areas soon become infected and mold growth develops. If 

 held at 50° little or no breakdown develops within 4 or 5 weeks, 

 but the cucumbers tend to ripen, the color changing from green 

 to yellow. 



EGGPLANTS 

 (Temperature, 50° to 60° F. ; relative humidity, 85 to 90 percent) 



Eggplants cannot be expected to keep satisfactorily in storage 

 for more than about 10 days. 



ENDIVE OR ESCAROLE 

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



Endive or escarole is a leafy vegetable and therefore is not adapted 

 to long storage. Even at 32° F., which is considered to be the best 

 storage temperature, it cannot be expected to keep satisfactorily for 

 more than 2 or 3 weeks. The storage requirements for endive are 

 practically the same as for lettuce. Like lettuce it should keep some- 

 what longer than the period just mentioned if it is stored with cracked 

 ice in or around the packages. The relative humidity in rooms 

 where endive is held should be kept at 90 to 95 percent in order to 

 prevent wilting. 



A certain amount of desirable bleaching usually occurs in endive 

 that is held in storage. 



GARLIC (DRY) 

 (Temperature, 32° F. ; relative humidity, 70 to 75 percent) 



Garlic is best stored under the temperature and humidity con- 

 ditions required for onions. If in good condition and well cured 

 when stored, this product should keep for 6 to 8 months. In central 

 California, where considerable garlic is grown, it is frequently put 

 in common storage where it may be held for 3 to 4 months or some- 

 times longer if the building can be kept cool, dry, and well venti- 

 lated. Garlic is stored in loose mesh bags which are piled two layers 

 deep in stacks separated by air spaces. It is essential that garlic be 

 well cured in the field before going into storage. 



HORSERADISH 

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



Horseradish should keep satisfactorily for 4 to 6 months if stored 

 under the same conditions as those recommended for carrots. 



JERUSALEM ARTICHOKE 

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



Jerusalem artichokes, if held in storage at a temperature of from 

 31° to 32° F. in a relative humidity of 90 to 95 percent, may be 

 expected to remain in good condition 2 to 5 months. At low humid- 



