COMMERCIAL STORAGE OF FRUITS AND VEGETABLES 



23 



Since shelled nuts do not keep as well as unshelled, it is usually 

 the best practice to store nuts in the shell and crack them as needed 

 unless the meats can be sealed in vacuum, which will permit them to be 

 kept even longer than in the shell. Nut meats should be stored at 32° F. 



The relative humidity of the storage room should be 65 to 75 

 percent. At higher humidities there is danger of mold growth, and at 

 lower humidities there will be undue drying. 



VEGETABLES 



By R. C. Wright, physiologist 



The recommended temperature, relative humidity, and approxi- 

 mate length of storage period for the commercial storage of vege- 

 tables are given in table 5. Detailed descriptions of these require- 

 ments are given in the text following. 



Table 5. — Recommended temperature, relative humidity, and approximate length of 

 storage period for the storage of various vegetables 



Commodity 



Tempera- 

 ture 



Relative 

 humidity 



Approximate length of storage 

 period 



Average 

 freezing 

 point l 



Asparagus 



Beans: 



Green or snap 



Lima 



Beets: 



Topped. 



Bunch 



Broccoli . 



Cabbage 



Carrots: 



Topped 



Bunch 



Cauliflower 



Celery 



Corn (green) 



Cucumbers 



Eggplants 



Endive 



Garlic (cured) 



Horseradish 



Jerusalem-artichokes 



Leeks (green) 



Lettuce 



Melons: 



Watermelon 



Muskmelon (cantaloup) 



Honey Dew and Honey Ball 



Casaba and Persian 



Mushrooms 



Onions and onion sets 



Parsnips 



Peas (green) 



Peppers: 



Chili (dry) 



Sweet 



Potatoes 



Pumpkins 



Radishes (winter) 



Rhubarb 



Rutabagas 



Salsify 



Spinach 



Squash (winter) 



Sweetpotatoes 



Tomatoes: 



Ripe 



Mature green 



Turnips 



32 



32 to 40 

 32 to 40 



32 

 32 

 32 

 32 



32 



32 



32 



31 to 32 



31 to 32 



45 to 50 



45 to 50 



32 



32 



32 



31 to 32 



32 

 32 



36 to 40 



32 to 34 



36 to 38 



36 to 40 



32 to 35 



32 



32 



32 



( 4 ) 



32 



< 36 to 50 



50 to 55 



32 



32 



32 



32 



32 



50 to 55 



50 to 55 



40 to 50 



* 55 to 70 



32 



Percent 

 85 to 90 



85 to 90 

 85 to 90 



90 to 95 

 85 to 90 

 85 to 93 

 90 to 95 



90 to 95 

 90 to 95 

 85 to 90 

 90 to 95 

 85 to 90 

 80 to 85 

 85 to 90 

 90 to 95 

 70 to 75 

 90 to 95 

 90 to 95 

 85 to 90 

 90 to 95 



75 to 85 



75 to 85 



75 to 85 



75 to 85 



80 to 85 

 70 to 75 

 90 to 95 

 85 to 90 



70 to 75 

 85 to 90 

 85 to 90 

 70 to 75 

 90 to 95 

 90 to 95 

 90 to 95 

 90 to 95 

 90 to 95 

 70 to 75 

 4 80 to 90 



85 to 90 

 85 to 90 

 90 to 95 



3 to 4 weeks- 



1 to 3 months. 

 7 to 10 days... 

 10 days 



3 to 4 months. 



2 to 4 months. 

 7 to 10 days... 

 2 to 3 weeks... 

 2 to 4 months. 



( 4 ) 



6 to 8 days 



10 days 



2 to 3 weeks.-. 

 6 to 8 months. 



4 to 6 months . 

 2 to 5 months. 



1 to 3 months - 



2 to 3 weeks... 



.do. 



7 to 10 days... 



2 weeks 



4 to 6 weeks. _. 

 2 to 3 days 



5 to 6 months. 

 2 to 4 months. 

 1 to 3 weeks... 



6 to 9 months. 

 4 to 6 weeks. .. 



(«) 



2 to 6 months. 

 2 to 4 months. 

 2 to 3 weeks... 

 2 to 4 months. 

 do 



7 to 10 days... 

 2 to 6 months. 

 4 to 6 months. 



7 to 10 days-., 



1 to 6 weeks, . 



2 to 4 months- 



29.8 



29.7 

 30.1 



26.9 



29.2 

 31.2 



29.i 



30.1 

 29.7 

 28.9 

 30.5 

 30.4 

 30.9 

 25.4 

 26.4 

 27.5 

 29.2 

 31.2 



2 29.2 



3 28.8 



2 29.0 



3 28.4 



2 29.0 



3 28.8 

 30.2 



30.1 

 28.9 

 30.0 



30.2 

 30.1 

 28.9 

 30.1 



28.4 

 29.5 

 28.4 

 30.3 

 29.3 

 28.5 



30.4 



30.4 

 30.6 



i See footnote 1, table 3. 



2 Flesh. 



3 Rind. 



4 See text. 



