26 CIRCULAR' 2 7 8, U.S. DEPARTMENT OF AGRICULTURE 



ities they shrivel badly and are more likely to decay than if kept 

 in a moist atmosphere. They are sometimes stored in paper-lined, 

 air-tight bags, in which they seem to keep longer, with less wilting 

 and decay. 



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. There is some evidence that 

 it can be kept in better condition if ice is placed in the packages at 

 the time of storage. 



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 

 (Temperature, 50° to 55° F. ; relative humidity, 75 to 85 percent) 



Melons of all kinds tend to decay rather rapidly if the humidity 

 is too high. A humidity of about 85 percent should be satisfactory 

 for all varieties. Immature melons will be prevented from ripening 

 satisfactorily if stored at the lower temperature given ; therefore this 

 should only be used for ripe or nearly ripe stock. 



WATERMELONS 



The ordinary commercial varieties of watermelons cannot usually 

 be expected to keep in storage for more than 2 to 3 weeks. Experi- 

 mental lots have been held* at temperatures of 32° to 36° F. where 

 decay did not develop as rapidly as at the recommended temperatures. 

 However, there was a tendency for the melons to become pitted or 

 dented and to take on an objectionable flavor after the first week. 



MUSKMELONS (CANTALOUPES) 



The varieties of muskmelons (cantaloupes as known on the market) 

 usually will not keep in storage for more than 1 to 3 weeks. Like 

 watermelons, when stored at 32° to 36° F. for about a week, musk- 

 melons tend to become pitted, and the flavor is impaired. 



HONEY DEW AND HONEY BALL MELONS 



Honey Dew and Honey Ball melons in general tend to keep a little 

 longer in storage than muskmelons. The storage period should be 



