30 CIKCULAS 



wetting of stored stock, which favors the development of decay 

 (2J/,) . Sufficient means of ventilation should be provided in common 

 storage to take advantage of the cool night air in mild weather 

 which will aid in preventing excess moisture and maintain a lower 

 average temperature. 



Potatoes intended for storage should be handled carefully to 

 avoid bruises and cuts, otherwise they are likely to be damaged by 

 various forms of decay before the end of the storage period. 



PUMPKINS 

 (Temperature, 55° to 60° F. ; relative humidity, 70 to 75 percent) 



In general most varieties of pumpkins will not keep in storage 

 as long as the usual storage varieties of squash. Such varieties as 

 Connecticut Field and Cushaw are relatively poor keepers and can- 

 not be expected to hold in good condition more than 2 or 3 months. 

 Varieties like Large Cheese and Table Queen will keep 3 to 6 months. 



Hard-shell squashes, such as the Hubbards, can be successfully 

 stored for 6 months or longer. 



All stock should be well matured, carefully handled, and free 

 from injury or decay when put in storage. The best storage tem- 

 perature appears to be from 55° to 60° F. with a relatively low 

 humidity of about TO to To percent. Investigations have shown that 

 a preliminary curing at from 80° to 85° F. for about 2 weeks is of 

 benefit in ripening immature specimens and in healing mechanical 

 injuries incident to harvesting. 



RADISHES (WINTER) 

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



Winter radishes require the same storage conditions as carrots 

 and should keep in good condition for 2 to 4 months. 



RHUBARB 

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



Rhubarb stalks if fresh and in good condition may be stored for 

 2 to 3 weeks. The bunches should be packed in crates which are 

 stacked to allow ample air circulation on all sides, otherwise there 

 is danger of heating and also mold growth. 



RUTABAGAS 

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



Rutabagas require the same storage conditions as carrots and 

 should keep satisfactorily under such conditions for 2 to 4 months. 



SALSIFY 

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



Salsify has the same storage requirements as carrots. The roots 

 are not injured by slight freezing but should be carefully handled 

 while frozen. Under the conditions specified, they should keep for 

 2 to 4 months, 



