28 CIRCULAE. 2 7 8, U.S. DEPARTMENT OF AGEICULTUEE 



Onion sets are usually held in common storage. They require 

 nearly the same conditions as large onions and are best stored in 

 shallow slat-bottom crates or trays not over 4 inches deep and about 

 5 by 5 feet in some districts or 2 by 3 feet in others. The corner 

 posts of the crates should project about an inch above the side pieces 

 in order to prevent the crates from resting tightly on each other when 

 stacked and to allow air circulation between them. Because of their 

 size, onion sets tend to pack closely in the crates, hence it is essen- 

 tial to allow as much air circulation as possible and to maintain a 

 comparatively low humidity. 



PARSNIPS 

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



Parsnips have nearly the same storage requirements as carrots, 

 and should keep for 2 to 4 months. They are not injured by slight 

 freezing while in storage but should be protected from hard freezing 

 and should be very carefully handled while in a frozen condition. 

 Parsnips dry out readily in storage, hence it is essential that the 

 humidity of the storage place be kept relatively high. Parsnips are 

 sometimes stored in sand or clean soil to prevent wilting, but they 

 will keep in good condition when held in barrels or crates if the 

 proper humidity is maintained. 



PEAS (GREEN) 

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



The same storage conditions are required for green peas as for 

 beans. Shortly after picking, green peas tend to lose part of their 

 sugar content on which much of their flavor depends. They cannot 

 be expected to keep in salable condition for more than 1 to 3 weeks 

 unless packed in crushed ice, in which condition the storage period 

 may be extended perhaps a week. 



PEPPERS 

 CHILI (DRY) 



(Temperature, see text ; relative humidity, 70 to 75 percent) 



Chili peppers are usually picked when ripe and then dried and 

 allowed to equalize in moisture content in covered piles. Water is 

 usually added to the peppers after drying, and as a result they 

 become less brittle. They are then packed tightly by tamping into 

 sacks holding 200 to 300 pounds and stored in warehouses for a 

 period often lasting for 6 to 9 months. 



The temperature of the warehouses depends to some extent on their 

 construction and the way in which they are managed but chiefly 

 on the outside temperature. In southern California, where a large 

 part of the commercial crop of Chili peppers is produced, the outside 

 temperature ranges from 50° to 80° F. during the usual storage 

 period. 



The moisture content of Chili peppers when stored is generally low 

 enough (10 to 15 percent) to prevent mold growth; the chief storage 

 trouble is insect infestation. Some manufacturers of Chili-pepper 

 products hold part of their supply of the raw material in cold 



