30 



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



The relative humidity of the storage room should be 65 to 75 per- 

 cent. At higher humidities there is danger of mold growth, and at 

 lower humidities there will be undue drying. 



(See 117.) 



VEGETABLES 



By R. C. Wright, physiologist 



The recommended temperature, relative humidity, and approximate 

 length of storage period for the commercial storage of vegetables 

 are given in table 7. Detailed descriptions of these requirements are 

 given in the text. 



Table 7. — Recommended temperature, relative humidity, and approxi- 

 mate length of storage period for the commercial storage of various 

 vegetables, and the a/verage freezmg points 



Commodity 



Asparagus 



Beans: 



Green, or snap. 



Lima: 



Unshelled 



Shelled 



Beets: 



Topped 



Bunch 



Broccoli (Italian, or sprout- 

 ing). 



Brussels sprouts 



Cabbage 



Carrots : 



Topped 



Bunch 



Cauliflower 



Celeriac 



Celery 



Corn (green) 



Cucumbers 



Eggplants 



Endive 



Garlic (dry) 



Horseradish 



Jerusalem-artichokes 



Kohlrabi 



Leeks (green) 



Lettuce 



Melons: 



Watermelon 



Muskmelon (cantaloup) . 



Honey Dew and Honey 

 Ball. 



Casaba and Persian 



Mushrooms (cultivated) _ _ . 

 Okra 



See footnotes at end of table, p. 31. 



Tempera- 



Relative 



ture 



humidity 



o p 



Percent 



32 



85 to 90 



32 to 40 



85 to 90 



/ 32 

 X 40 



85 to 90 



85 to 90 



f 32 

 \ 40 



85 to 90 



85 to 90 



32 



95 to 98 



32 



85 to 90 



32 to 35 



90 to 95 



32 to 35 



90 to 95 



32 



90 to 95 



32 



95 to 98 



32 



85 to 90 



32 



85 to 90 



32 



95 to 98 



31 to 32 



90 to 95 



31 to 32 



85 to 90 



45 to 50 



85 to 95 



45 to 50 



85 to 90 



32 



90 to 95 



32 



70 to 75 



32 



95 to 98 



31 to 32 



90 to 95 



32 



95 to 98 



32 



85 to 90 



32 



90 to 95 



36 to 40 



75 to 85 



32 to 34 



75 to 78 



36 to 38 



75 to 85 



36 to 40 



75 to 85 



32 to 35 



80 to 85 



50 



85 to 95 



Approximate length 

 of storage period 



3 to 4 weeks. 



2 to 4 weeks. 

 do 



10 days. 

 15 days. 

 4 days__ 



1 to 3 months. 

 10 to 14 days_ 

 7 to 10 days__ 



3 to 4 weeks _ _ 

 3 to 4 months. 



4 to 5 months. _. 

 10 to 14 days__. 



2 to 3 weeks 



3 to 4 months. __ 

 2 to 4 months- _. 



( 2 ) 



10 to 14 days__. 



10 days 



2 to 3 weeks 



6 to 8 months 



10 to 12 months. 

 2 to 5 months-.. 

 2 to 4 weeks 



1 to 3 months. __ 



2 to 3 weeks 



do 



7 to 10 days. 



2 to 4 weeks. 



4 to 6 weeks. 

 2 to 3 days_. 

 2 weeks 



Average 

 freezing 

 point 1 



F. 

 29.8 



29.7 

 30. 1 



26.9 

 29. 2 



31. 2 



29.6 

 30. 1 



29.7 



28. 9 

 30. 5 

 30.4 



30. 9 

 25.4 

 26.4 

 27.5 

 30.0 



29. 2 



31. 2 



3 29.2 



4 28. 8 



3 29. 



4 28.4 



3 29. 



4 28.8 



30. 2 

 30. 1 



