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



INTRODUCTION 



The purpose of this circular is to present a series of brief sum- 

 maries of the essential average storage requirements of most of the 

 more important varieties of fresh fruits, vegetables, cut flowers, and 

 certain other perishable commodities that enter the market on a 

 commercial scale. Many details are of necessity omitted, as the work 

 is intended primarily for general practical reference. The conditions 

 given should not be considered as absolute or final, but rather as the 

 safe limitations under which the various products can ordinarily be 

 stored. Detailed information on the handling and storage of some 

 of the commodities discussed is available elsewhere in the form of 

 bulletins or textbooks; for many of them only general information 

 exists. 



Fresh fruits, vegetables, cut flowers, etc., intended for storage 

 should be as free as possible from skin breaks, bruises, and decay. 

 They should be neither immature nor overmature, because in either 

 case it may be difficult to keep them from too rapid deterioration, 

 and even if they do not change appreciably in storage, they will not 

 be commercially desirable when removed. The proper degree of 

 maturity in each case can usually be determined by consulting the 

 various sections of this circular or the other publications listed in 

 Literature Cited (p. 47), or on the basis of previous experience. 

 There is a seasonal variation, however, in the storage quality of 

 certain products, particularly fruits; hence care must be taken not 

 to assume too much from one year's experience concerning the prob- 

 able behavior of a given commodity grown the next year. 



Decay and other deterioration in storage is too broad a subject to 

 be discussed in detail in this publication. It is discussed very gener- 

 ally in connection with various fruits and vegetables covered by this 

 circular and in greater detail in other publications (8, 9, 15, 33, 37, 39, 

 U, 62, 67, 68, 70, 71, 72, 73, 74, 81, 85, 95, 96, 98) . 2 



FACTORS INVOLVED IN COLD STORAGE 



Recommendations for the best conditions for the storage of fresh 

 fruits, vegetables, and cut flowers are subject to change from time to 

 time as more definite information is gained in the handling of these 

 commodities. The conditions and requirements given in this circular 

 are derived from the best commercial practice at the present time 

 and from scientific experimentation. The term "cold storage" as used 

 in this circular refers to storage where temperatures in the approxi- 

 mate range from 30° to 45° F. are maintained by mechanical means 

 or by the use of ice and salt; in "freezer storage," temperatures are 

 maintained within the range from about 15° to —20°, usually close 

 to 0° ; "cool storage" refers to storage in the range from about 50° 

 to 65°, or possibly 70° ; in "unrefrigerated storage," temperatures in- 

 side the storage space are allowed to fluctuate with outside tempera- 

 tures ; in "common storage," the temperature best suited for the com- 

 modity is obtained as nearly as possible by insulation and ventilation 



on] y- 



All of the temperature requirements are given in degrees Fahrenheit 



2 Italic numbers in parenthese refer to Literature Cited, p. 47. 



