COMMERCIAL STORAGE OF FRUITS AND VEGETABLES 21 



Within this temperature range, growth of the stalks, which takes 

 place at higher temperatures, is practically nil. The original tender- 

 ness of fresh asparagus, which at ordinary storeroom temperatures 

 is lost soon after cutting owing to the formation of woody tissue, is 

 preserved at this lower range of temperatures. Furthermore, the 

 sugar content, to which asparagus owes some of its flavor and which 

 after cutting rapidly diminishes at higher temperatures, remains 

 practically the same as when the asparagus is cut, if it is put in stor- 

 age immediately after cutting. Therefore, the sooner asparagus is 

 placed in proper storage after harvesting the better will be its con- 

 dition when used. The loss of water while in storage or transit is 

 likely to be great if the stalks are not stood on wet moss or other 

 moist absorbent material placed in the bottoms of the crates. In 

 storage, asparagus bunches are sometimes set in water in shallow trays 

 or pans. After a long haul to market asparagus should not be ex- 

 pected to keep in storage for more than 3 to 6 days. 



BEANS 

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



GREEN OR SNAP 



Green beans are usually stored only for short periods. They may 

 be stored at 32° F. and be expected to keep 3 or 4 weeks provided 

 they are placed in storage promptly and in good condition. The 

 humidity should be not lower than 85 percent to prevent wilting, and 

 the hampers or other containers should be so stacked as to allow 

 abundant air circulation. If the containers are packed closely to- 

 gether, the temperature may rise somewhat due to the heat given 

 off by the commodity and more or less rapid decay may be expected. 

 If stored too long the pods will become moldy or slimy. 



Shelled lima beans are sometimes stored in quart baskets and if 

 fresh and sound when stored at 32° F. can be expected to keep in 

 good salable condition for about 15 days. If stored too long the 

 beans tend to fade to a light color and become sticky to the touch 

 if handled. Unshelled lima beans can be held satisfactorily for 3 

 to 4 weeks. 



BEETS 

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



Late beets stored at 32° F. may be expected to keep 1 to 3 months 

 under suitable storage conditions. Either cold storage or cellar 

 storage is suitable, provided the humidity is kept sufficiently high 

 to prevent wilting. Cellar storages often have a higner average 

 temperature range than is recommended, and under these conditions 

 the period of successful storage will be comparatively shorter. The 

 temperature in such storage should not go above 50°. Beets are quite 

 subject to wilting because of the rapid loss of water and should be 

 kept where the humidity is sufficiently high to prevent excessive 

 evaporation. 



Before going into storage, beets should be topped and well sorted 

 to remove all diseased specimens and those showing mechanical in- 



