COMMERCIAL STORAGE OF FRUITS AND VEGETABLES 29 



storage if this seems necessary, but they prefer to grind the peppers 

 as soon as possible and store them in the manufactured form in air- 

 right containers. 



SWEET 

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



Sweet or bullnose peppers, if in good condition, may readily be 

 kept fresh in storage for a month to 6 weeks at a temperature of 

 32° F. A humidity of 85 to 90 percent is desirable to prevent 

 shrinkage (11). 



POTATOES 

 (Temperature, 36° to 50° F. ; humidity, 85 to 90 percent) 



Potatoes are stored either in cold or common storage, but the 

 greater part of the crop that is stored is held in common storage 

 (26). Like most other vegetables that can be held for relatively 

 long periods in common storage, only in the northern tier of States 

 where a sufficiently cold winter climate prevails can potatoes be suc- 

 cessfully kept during the fall and winter months. In either cold or 

 common storage a temperature of 40° F. is as low as table or seed 

 stock need be kept during the first few months after harvest. At 

 temperatures below this, there is a tendency for potatoes to become 

 undesirably sweet. However, if they should become too sweet, a few 

 days' exposure to ordinary living-room temperature will partly re- 

 store the natural flavor. At 40° potatoes will remain dormant 3 to 

 5 months after harvest, depending on the variety. If it is desired 

 to keep them longer than this, as is often the case with seed stock, 

 the temperature may be lowered to 36° or 38° F., where they should 

 remain dormant indefinitely. 



Kecent investigations (18) have indicated that potatoes stored at 

 50° to 60° F. have better texture, color, and flavor when cooked 

 or made into chips than the same stock stored at lower temperatures, 

 although the higher temperatures are not suitable for long-time 

 storage. When storing potatoes at these higher temperatures, sprout- 

 ing will more quickly become apparent. A limited amount of sprout- 

 ing does not injure potatoes for food purposes, but it makes the 

 stock difficult to market because usually only dormant potatoes are 

 wanted. After sprouting has started it can be checked by lowering 

 the storage temperature. 



The relative humidity of a potato-storage house should be 85 to 90 

 percent to prevent undue shrinkage through loss of water. In cold 

 storage potatoes are generally kept in sacks holding from 100 to 150 

 pounds net ; in common storage they are usually placed in bins hold- 

 ing from 150 to as much as 1,000 bushels or more. Farther north, as 

 in Maine or northern New York where the average temperature is 

 sufficiently \om , the large bin storage is used with success, but in the 

 States in the latitude of Pennsylvania it is doubtful if potatoes should 

 be stored in such large units. Potatoes are readily injured by even 

 slight freezing, which takes place at about 29° F. or slightly below, 

 hence common-storage buildings should be sufficiently insulated to 

 prevent freezing. Insulation will also prevent the condensation of 

 moisture on the walls and ceilings, and the consequent undesirable 



