COMMERCIAL STORAGE OF FRUITS AND VEGETABLES 35 



Carnations {Dianthus cary ophyllus) are preferably held at a tem- 

 perature of 40° F., although 35° may be used for comparatively 

 long periods. The best cutting stage is immediately after the center 

 of the flower has developed sufficiently to be considered salable. 

 They are customarily put up in lots of 25 by the grower, and should 

 be tied securely at the bottom and more loosely below the blooms. 



Roses for nearby markets should be cut in the loose-bud stage; 

 if they are to be shipped to distant markets they should be in the 

 tight-bud stage but showing color. In the loose-bud stage they may 

 be held at 35° to 40° F. for 1 week; stored at lower temperatures the 

 subsequent keeping qualities are often impaired. They are usually 

 tied by the grower in bunches of 25 and the buds and upper parts 

 of the stems are wrapped tightly in waxed parchment paper to 

 prevent bruising and possible opening of the petals. 



Dahlias {Dahlia sp.), China-asters (Oallistephus chinensis), sweet 

 bouvardia (Bouvardia humboldti), heath {Erica sp.), and the vari- 

 ous forced irises may be held for 7 to 10 days at 40° F. They 

 usually are handled in lots of 1 dozen, tied, but not wrapped. 



Statice, including lanceleaf, sea-lavender, and false thrift {Limo- 

 nium lati folium and L. sinuatum, respectively), and strawflower 

 {Helichrysum bracteatum) ma} r be kept at 35° to 40° F. for 3 to 

 6 weeks. They may be dried, with the retention of their original 

 color and shape; strawflowers are usually dried instead of being 

 stored to retain their freshness. 



Common foxglove and common white foxglove {Digitalis pur- 

 purea and D purpurea alba, respectively) and garden phlox {Phlox 

 panictdata) are not usually satisfactory for storage, but may be 

 held for 3 or 4 days at 40° F. 



Cut poinsettias {Poinsettia puloherrima) sold during the Christ- 

 mas season usually need not be stored for the few days between their 

 arrival at the wholesale house and the day of sale. If holding is 

 necessary, storage at about 50° F. is recommended. Any change 

 of environment, such as improper storage, will increase the appar- 

 ently inherent tendency of poinsettias to shed their foliage. They 

 should be cut when showing sufficient color to be salable. Searing 

 the cut ends with boiling water is a practice usually followed to 

 prevent undue loss of sap previous to or during storage. 



Cut lilies-of-the-valley {Convallariamajalis) are kept satisfactorily 

 at 40° F. and may be held for 1 week at this temperature; if kept 

 longer the lower bells often become watery in appearance {30). 

 The proper cutting stage is just after the terminal bell has lost its 

 deep-green color. It should be of a yellow-green appearance, the 

 lower 3 or 4 bells at this time being well opened. They are usually 

 tied with foliage in bunches of 25, and are better wrapped loosely 

 in heavy waxed paper, leaving the tops and bottoms of the bunches 

 open. 



Hyacinths, tulips, narcissus, freesias, squills, snowdrops, and cro- 

 cuses can usually be held satisfactorily for 2 weeks at 32° to 36° F. 



Spikes, such as snapdragon, should be cut just after the lower 5 or 

 6 flowers have fully opened ; umbels, such as blue laceflower, should be 

 cut just after they develop to a salable condition; flowers formed in 

 heads usually should be cut after the outermost petals are fully 

 developed and just before stamens appear in the center of typically 



