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



The moisture content of Chili peppers when stored is generally low 

 enough (10 to 15 percent) to prevent mold growth; the chief storage 

 trouble is insect infestation. Some manufacturers of Chili-pepper 

 products hold part of their supply of the raw material in cold 

 storage if this seems necessary, but they prefer to grind the peppers 

 as soon as possible and store them in the manufactured form in 

 air-tight containers. 



SWEET PEPPERS 

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



Sweet or bullnose peppers, if in good condition, may readily be 

 kept fresh in storage for a month to 6 weeks at a temperature of 

 32° F. A humidity of 85 to 90 percent is desirable to prevent 

 shrinkage {20). 



POTATOES 



(Temperature, 36° to 50° F.; humidity, 85 to 90 percent) 



Potatoes are stored either in cold or common storage, but the 

 greater part of the crop that is stored is held in common storage 

 (44)- Like most other vegetables that can be held for relatively 

 long periods in common storage, only in the northern tier of States, 

 where a sufficiently cold winter climate prevails, can potatoes be 

 successfully kept through the fall and winter months. In either cold 

 or common storage a temperature of 40° F. is as low as table or seed 

 stock need be kept during the first few months after harvest. At 

 temperatures below this, there is a tendency for potatoes to become 

 undesirably sweet. However, if sweetening occurs, a few days' 

 exposure to ordinary living-room temperature will partly restore the 

 natural flavor. At 40° potatoes will remain dormant 3 to 5 months 

 after harvest, depending on the variety. If it is desired to keep 

 them longer than this, as is often the case with seed stock, the tem- 

 perature may be lowered to 36° or 38° F., where they should remain 

 dormant indefinitely. 



Recent investigations (80, 60) have indicated that potatoes stored 

 at 50° to 60° F. have better texture, color, and flavor when cooked 

 or made into chips than the same stock stored at lower temperatures, 

 although the higher temperatures are not suitable for long-time 

 storage. When potatoes are stored at these higher temperatures, 

 sprouting will more quickly become apparent. A limited amount of 

 sprouting does not injure potatoes for food purposes, but it makes 

 the stock difficult to market because usually only dormant potatoes 

 are wanted. After sprouting has started it can be checked by lowering 

 the storage temperature. 



The relative humidity of a potato-storage house should be 85 to 90 

 percent, to prevent undue shrinkage through loss of water. In cold 

 storage potatoes are generally kept in sacks holding from 100 to 150 

 pounds net; in common storage they are usually placed in bins 

 holding from 150 to as much as 1,000 bushels or more. Farther north, 

 as in Maine or northern New York, where the average temperature is 

 sufficiently low, the large-bin storage is used with success, but in the 

 States in the latitude of Pennsylvania it is doubtful whether potatoes 

 should be stored in such large units. Potatoes are readily injured by 

 even slight freezing, which takes place at about 29° F. or slightly 

 below ; hence common-storage buildings should be sufficiently insulated 

 to prevent freezing. Insulation will also prevent the condensation of 



