COMMERCIAL STORAGE OF FRUITS AND VEGETABLES 33 



moisture on the walls and ceilings, and the consequent undesirable 

 wetting of stored stock, which favors the development of decay 

 (89). Sufficient ventilation should be provided in common storage 

 to take advantage of the cool night air in mild weather which will aid 

 in preventing excess moisture and maintain a lower average tempera- 

 ture. Ventilators should never be opened, however, when the out- 

 side temperature is higher than that inside the storage house. 



Potatoes intended for storage should be handled carefully to 

 avoid bruises and cuts; otherwise they are likely to be damaged by 

 various forms of decay before the end of the storage period. 



PUMPKINS 



(Temperature, 50° to 55° F.; relative humidity, 70 to 75 percent) 



In general most varieties of pumpkins will not keep in storage as 

 long as the usual storage varieties of squash. Such varieties as Con- 

 necticut Field and Cushaw are relatively poor keepers and cannot be 

 expected to hold in good condition more than 2 or 3 months. Varieties 

 like Large Cheese and Table Queen will keep 3 to 6 months. 



Hard-shell squashes, such as the Hubbards, can be successfully 

 stored for 6 months or longer. 



All stock should be well matured, carefully handled, and free from 

 injury or decay when put in storage. The best storage temperature 

 appears to be from 50° to 55° F. with a relatively low humidity of 

 about 70 to 75 percent. Investigations have shown that a preliminary 

 curing at 80° to 85° F. for about 2 weeks is of benefit in ripening 

 immature specimens and in healing mechanical injuries incident to 

 harvesting. 



RADISHES (WINTER) 



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



Winter radishes require the same storage conditions as carrots and 

 should keep in good condition for 2 to 4 months. 



RHUBARB 



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



Rhubarb stalks, if fresh and in good condition, may be stored for 

 2 to 3 weeks. The bunches should be packed in crates which are 

 stacked to allow ample air circulation on all sides, otherwise there 

 is danger of heating and also mold growth. 



RUTABAGAS 



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



Rutabagas require the same storage conditions as carrots and 

 should keep satisfactorily under such conditions for 2 to 4 months. 



SALSIFY 



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



Salsify has the same storage requirements as carrots. The roots 

 are not injured by slight freezing but should be carefully handled 

 while frozen. Under the conditions specified, they should keep for 

 2 to 4 months. 



SPINACH 



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



Spinach is usually stored for only short periods. It should keep 

 fairly well for a week or two after being cut. If crushed ice is used 

 in the packages., this period can be extended somewhat. 



