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ASPARAGUS 

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



Fresh asparagus is not usually stored except temporarily when the 

 market is overstocked. Experiments have shown, however, that it 

 can be kept successfully for 3 to 4 weeks at a temperature of 32° F. 

 At this temperature, growth of the stalks, which takes place at higher 

 temperatures, is practically nil. The original tenderness of fresh 

 asparagus, which at ordinary storeroom temperatures is lost soon after 

 cutting owing to the formation of woody tissue, is preserved at the 

 lower temperature. Furthermore, the sugar content, to which aspara- 

 gus owes some of its flavor and which after cutting rapidly dimin- 

 ishes at higher temperatures, remains practically the same as when 

 the asparagus is cut, if it is put in storage immediately after cutting. 

 Therefore, the sooner asparagus is placed in proper storage after har- 

 vesting the better will be its condition when used. The loss of water 

 while in storage or transit is likely to be great if the stalks are not stood 

 on wet moss or other moist absorbent material placed in the bottoms 

 of the crates. In storage, asparagus bunches are sometimes set in 

 water in shallow trays or pans. After a long haul to market, asparagus 

 should not be expected to keep in storage for more than 3 to 6 days. 



BEANS 



(Temperature, 32° to 40° F.; relative humidity, 85 to 90 percent) 

 GREEN OR SNAP 



Green beans are usually stored for only short periods. When held 

 at 32° F. they may be expected to keep 3 or 4 weeks provided they are 

 in good condition and are placed in storage promptly. The humidity 

 should not be lower than 85 percent, to prevent wilting, and the ham- 

 pers or other containers should be so stacked as to allow abundant air 

 circulation. If the containers are packed close together the tempera- 

 ture may rise somewhat because of the heat given off by the commod- 

 ity, r d more or less rapid decay may be expected. If the beans are 

 stored too long, the pods may become moldy or slimy. They should 

 be free from surface moisture when stored and should be kept from 

 contact with ice. 



LIMA 



Shelled lima beans are sometimes stored in quart baskets and, if 

 fresh and sound when stored, can be expected to keep in good salable 

 condition for about 15 days at 32° F. and about 4 days at 40°. If 

 stored too long, the beans tend to fade to a light color and become 

 sticky. Unshelled lima beans can be held satisfactorily for 3 to 4 

 weeks at 32° and 10 days at 40°. 



BEETS 



(Temperature, 32° F.; relative humidity, topped, 90 to 95 percent, bunched, 85 to 90 percent) 



Late beets stored at 32° F. may be expected to keep 1 to 3 months 

 under suitable storage conditions. Either cold storage or cellar stor- 

 age is suitable, provided the humidity is kept sufficiently high to pre- 

 vent wilting. Cellar storages often have a higher average temperature 

 range than is recommended, and under these conditions the period of 

 successful storage will be comparatively shorter. The temperature 

 in such storage should not go above 45°. Beets are quite subject to 



