28 CIRCULAR 2 7 8, U. S. DEPARTMENT OF AGRICULTURE 



below, dark-colored watery areas appear, which, are an indication of 

 low-temperature injury. These areas soon become infected, and mold 

 growth develops. If the cucumbers are held at 50° little or no break- 

 down develops within 4 or 5 weeks, but they tend to ripen, the color 

 changing from green to yellow. 



EGGPLANTS 



(Temperature, 45° to 50° F.; relative humidity, 85 to 90 percent) 



Eggplants cannot be expected to keep satisfactorily in storage for 

 more than about 10 days. 



ENDIVE OR ESCAROLE 



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



Endive or escarole is a leafy vegetable and therefore is not adapted 

 to long storage as commercially handled. Even at 32° F., which is 

 considered to be the best storage temperature, it cannot be expected 

 to keep satisfactorily for more than 2 or 3 weeks. The storage require- 

 ments for endive are practically the same as for lettuce. Like lettuce 

 it should keep somewhat longer than the period just mentioned if it 

 is stored with cracked ice in or around the packages. The relative 

 humidity in rooms where endive is held should be kept at 90 to 95 

 percent in order to prevent wilting. 



A certain amount of desirable blanching usually occurs in endive 

 that is held in storage. 



GARLIC (DRY) 



(Temperature, 32° F.; relative humidity, 70 to 75 percent) 



Garlic is best stored under the temperature and humidity condi- 

 tions required for onions. If in good condition and well cured when 

 stored, this product should keep at 32° F. for 6 to 8 months. In cen- 

 tral California, where considerable garlic is grown, it is frequently put 

 in common storage, where it may be held for 3 to 4 months or some- 

 times longer if the building can be kept cool, dry, and well ventilated. 

 Garlic is stored in loose mesh bags which are piled two layers deep in 

 stacks separated by air spaces. It is essential that garlic be well 

 cured in the field before going into storage. 



HORSERADISH 



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



Horseradish should keep satisfactorily for 4 to 6 months if stored 

 under the conditions recommended for carrots. 



JERUSALEM- ARTI CHOKE 



(Temperature, 31° to 32° F.; relative humidity, 90 to 95 percent) 



Jerusalem-artichokes, if held in storage at a temperature of from 

 31° to 32° F. in a relative humidity of 90 to 95 percent, may be ex- 

 pected to remain in good condition 2 to 5 months. At low humidities 

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

 moist atmosphere. They are sometimes stored in barrels or in paper- 

 lined, airtight bags, in which they seem to keep longer, with less wilting 

 and decay. 



