20 



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



VEGETABLES 

 By R. C. Wright^ physiologist 



The recommended temperature, relative humidity, and approxi- 

 mate length of storage period for the commercial storage of vege- 

 tables are given in table 5. Detailed descriptions of these require- 

 ments are given in the text following. 



Table 5. — Recommended temperature, relative humidity, and approximate length 

 of storage period for the storage of various vegetables 



Commodity 



Asparagus.. 



Beans: 



Green or snap 



Lima 



Beets: 



Topped.. 



Bunch 



Broccoli 



Cabbage 



Carrots: 



Topped 



Bunch 



Cauliflower 



Celery 



Corn (green) 



Cucumbers 



Eggplants. 



Endive 



Garlic (dry) 



Horseradish 



Jerusalem artichokes 



Leeks (green) 



Lettuce 



Melons: 



Watermelons 



Muskmelon (cantaloupe) 



Honey Dew and Honey Ball 



Casaba and Persian 



Onions and onion sets.. 



Parsnips 



Peas (green) 



Peppers: 



Chili (dry). 



Sweet. 



Potatoes.. 



Pumpkins 



Radishes (winter) 



Rhubarb 



Rutabagas 



Salsify 



Spinach 



Squash (winter) 



Sweetpotatoes 



Tomatoes: 



Ripe 



Mature green 



Turnips 



Temper- 



Relative 



ature 



humidity 



° F. 



Percent 



32 



85-90 



32 



85-90 



32 



85-90 



32 



90-95 



32 



85-90 



32 



85-90 



32 



90-95 



32 



90-95 



32 



90-95 



32 



85-90 



31-32 



90-95 



31-32 



85-90 



50-60 



80-85 



50-60 



85-90 



32 



90-95 



32 



70-75 



' 32 



85-90 



31-32 



90-95 



32 



85-90 



32 



90-95 



50-55 



75-85 



50-55 



75-85 



50-55 



75-85 



50-55 



75-85 



32 



70-75 



32 



90-95 



32 



85-90 



See text 



70-75 



32 



85-90 



36-50 



85-90 



55-60 



70-75 



32 



90-95 



32 



90-95 



32 



90-95 



32 



90-95 



32 



90-95 



55-60 



70-75 



50-55 



80-90 



50-55 



80-85 



< 55-70 



80-85 



32 



90-95 



Approximate length 

 of storage period 



i See footnote 1, table 3. 2 Flesh. * Rind. 



ASPARAGUS 



3 to 4 weeks. 



1 to 3 months. 

 7 to 10 days.. 

 10 to 15 days.. 



3 to 4 months. 



2 to 4 months . 

 7 to 10 days... 

 2 to 3 weeks... 

 2 to 4 months . 



See text 



6 to 8 days 



10 days 



2 to 3 weeks. .. 

 6 to 8 months . 



4 to 6 months . 

 2 to 5 months . 



1 to 3 months . 



2 to 3 weeks... 



do 



1 to 3 weeks. . 



3 to 4 weeks.. 



4 to 6 weeks.. 



5 to 6 months. 



2 to 4 months. 

 1 to 3 weeks... 



6 to 9 months . 

 4 to 6 weeks. . 



See text 



2 to 6 months . 

 2 to 4 months . 

 2 to 3 weeks. .. 

 2 to 4 months . 

 do 



7 to 10 days... 

 2 to 6 months. 

 4 to 6 months . 



7 to 10 days... 



1 to 6 weeks... 



2 to 4 months. 



Average 

 freezing 

 point ' 



4 See text. 



F. 



29.74 



29.20 

 31.18 



29.57 



30.08 

 29. 73 

 28.95 

 30.50 

 30.41 

 30.90 

 25.40 

 26.40 

 27.50 

 29.20 

 31.20 



2 29. 20 

 a 28. 80 



2 29. 00 



3 28. 50 



2 29. 00 



3 28. 20 



28.90 

 30.03 



30.09 

 28.92 

 30.15 



28.40 

 27.10 

 28.40 

 30.64 

 29.30 

 28.44 



m. 



3.40 

 ).23 



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



Fresh asparagus is not usually stored except temporarily when the 

 market is overstocked. Experiments have shown, however, that it 

 can be kept successfully for 3 to 4 weeks at a temperature of 32° F. 



