COMMERCIAL STORAGE OF FRUITS AND VEGETABLES 29 



LEEKS (GREEN) 



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



Green leeks are crated and stored under conditions similar to those 

 suitable for celery. If properly handled, they should keep satis- 

 factorily for 1 to 3 months in storage. 



LETTUCE 



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



Lettuce is sometimes put in cold storage when there is a surplus 

 on the market, or in certain sections when the fall crop is threatened 

 by approaching cold weather. If in good condition when stored, it 

 can be expected to keep for 2 or 3 weeks. There is some evidence that 

 it can be kept in better condition if ice is placed in the packages at 

 the time of storage. 



One of the most troublesome diseases of lettuce in transit and stor- 

 age is tipburn of the type that develops in the interior of the head. 

 This injury appears in the field, but in the later stages of the market- 

 ing process it is frequently followed by a slimy bacterial decay which 

 may result in serious damage. Frequent inspection of stored lots is 

 desirable. 



MELONS 



Cold storage is used very little for most kinds of melons. When it is 

 used, the storing is generally done at the terminal markets to avoid 

 temporary adverse market conditions. The results of extensive 

 studies made by the U. S. Department of Agriculture offer little en- 

 couragement for the successful storage of either cantaloup or Honey 

 Dew melons for more than comparatively short periods after arrival 

 at the market. 



WATERMELONS 

 (Temperature, 36° to 40° F.; humidity, 75 to 85 percent) 



The ordinary commercial varieties of watermelons cannot usually be 

 expected to keep in storage for more than 2 or 3 weeks. Experimental 

 lots have been held at temperatures of 32° F. and did not develop 

 decay as rapidly as at the recommended temperatures, but there was a 

 tendency for the melons to become pitted or dented and to take on an 

 objectionable flavor after 1 week. 



CANTALOUPS 

 (Temperature, 32° to 34° F.; relative humidity, 75 to 78 percent) 



The common commercial varieties of cantaloups can be expected to 

 keep 1 week in cold storage at the recommended temperatures after 

 arrival on the market and, under favorable conditions, for a few days 

 longer but not as long as 2 weeks. The riper the melons are on arrival, 

 the shorter the storage period should be. When they are held too long 

 in storage, decay develops so rapidly on removal that they soon 

 become practically worthless. 



HONEY DEW AND HONEY BALL MELONS 

 (Temperature, 36° to 38° F.; humidity, 75 to 85 percent) 



Honey Dew and Honey Ball melons can usually be kept a little 

 longer in storage than cantaloups. At 36° to 38° F. or slightly lower 

 they can be expected to keep for 2 weeks and still reach the consumer 



