COMMERCIAL STORAGE OF FRUITS AND VEGETABLES 37 



and also loosely tied below the blooms. They are usually put up in 

 lots of one dozen. 



Lupine (Lupinus), clarkia (Clarkia sp.), common stocks (Matthiola 

 incana), candytuft (Iberis) , delphinium, hardy or perennial larkspur 

 (D. jormosum and hybrids), cornflower (Centaur ea cyanus), feverfew 

 (Chrysanthemum parthenium), common snapdragon (Antirrhinum 

 ma jus), blue laceflower (Trachymene caerulea), English daisy (Bellis 

 perennis), calendula or pot-marigold (Calendula officinalis), and com- 

 mon perennial gaillardia (Gaillardia aristata) should not be held at 

 temperatures lower than 40° F., and cannot be stored with good 

 results for more than a 3- to 6-day period. Violets are usually made 

 up in bunches of 100, supported underneath by a few galax leaves and 

 wrapped with a light waxed paper and should be stored at 32° to 36°. 



Columbine (Aquilegia sp.), stevia (Piqueria trinervia), babys- 

 breath (Gypsophila paniculata), annual larkspur, baby primrose 

 (Primula forbesi), sweet pea (Lathyrus odoratus), true forget-me-not 

 (Myosotis scorpioides) , and orange-eye butterflybush (Buddleia davidi), 

 all have flowers wiiose petals shed quickly, almost regardless of tem- 

 perature. They cannot be held much lower than 40° F., nor for longer 

 than 3 to 4 days without impairing the keeping quality after removal. 

 Forced Buddleia is sold by the dozen. The others mentioned are 

 bunched in lots of 25. It is not customary to wrap any of these for 

 storage. 



Orchids and gardenias (Gardenia florida, G. veitchi, and G. jortunei) 

 are not customarily stored for long periods. However, they may be 

 kept in storage in good condition for about a week at a temperature 

 of 45° to 50° F. They keep best when cut just after they have 

 reached a salable condition. 



Carnations (Dianthus caryophyllus) are preferably held at a tem- 

 perature of 40° F., although 35° may be used for comparatively long 

 periods. The best cutting stage is immediately after the center of 

 the flower has developed sufficiently to be considered salable. They 

 are customarily put up in lots of 25 by the growler and should be tied 

 securely at the bottom and more loosely just below the blooms. 



Roses for nearby markets should be cut in the loose-bud stage; 

 if they are to be shipped to distant markets they should be in the 

 tight-bud stage but showing color. In the loose-bud stage they may 

 be held at 35° to 40° F. for 1 w T eek; stored at lower temperatures the 

 subsequent keeping qualities are often impaired. They are usually 

 tied^by the grower in bunches of 25, and the buds and upper parts 

 of the stems are wrapped tightly in waxed parchment paper to prevent 

 bruising and possible opening of the petals. 



Dahlias (Dahlia sp.), China-asters (Callistephus chinensis), sweet 

 bouvardia (Bouvardia humboldti), heath (Erica sp.), and the various 

 forced irises may be held for 7 to 10 days at 40° F. They usually 

 are handled in lots of 1 dozen, tied, but not wrapped. 



Statice, including bigleaf and notchleaf sea-lavender (Limonium 

 latijolium and L. sinuaium, respectively), and strawflower (Heli- 

 chrysum bracteatum) may be kept at 35° to 40° F. for 3 to 6 weeks. 

 They may be dried and will retain their original color and shape; 

 strawflowers are usually dried instead of being stored to retain their 

 freshness. 



Common foxglove and common white foxglove (Digitalis purpurea 

 and D. purpurea alba, respectively) and garden phlox (Phlox pani- 



