32 CIRCULAR 2 78, U. S. DEPARTMENT OF AGRICULTURE 



largely on how the product was handled before being received for 

 storage. Asparagus that has been precooled immediately after being 

 packed will arrive at the market in better condition than if not so 

 treated. The principal decays of asparagus in storage are bacterial 

 soft rot and gray mold rot. 

 (SeetfP.) 



Beans 



(Temperature, 32° to 40° F. ; relative humidity, 85 to 90 percent) 

 GREEN, OR SNAP 



Green beans are usually stored for only short periods. When 

 held at 32° F. they may be expected to keep 2 to 4 weeks provided they 

 are in good condition and are placed in storage promptly. At 40° 

 the storage period will be about a week shorter. The humidity should 

 not be lower than 85 percent, to prevent wilting, and the hampers or 

 other containers should be so stacked as to allow abundant air circu- 

 lation. If the containers are packed close together the temperature 

 may rise somewhat because of the heat given off by the commodity, 

 and more or less rapid decay may be expected. If the beans are stored 

 too long, the pods may become moldy or slimy and stick or "nest" 

 together. The principal kinds of decay favored by too high storage 

 temperature or too long holding period are watery soft rot, slimy 

 soft rot, rhizopus rot, and gray mold rot. 



LIMA 



Shelled lima beans are sometimes stored in quart baskets and, if 

 fresh and sound when stored, can be expected to keep in good salable 

 condition for about 15 days at 32° F. and about 4 days at 40°. If 

 stored too long, the beans tend to fade to a light color and become 

 sticky. Unshelled lima beans can be held satisfactorily for 2 to 4 

 weeks at 32° and 10 days at 40°. 



Beets 



(Temperature, 32° F. Relative humidity: topped, 95 to 98 percent; bunch, 



85 to 90 percent) 



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

 under suitable storage conditions. Either cold storage or cool cellar 

 storage is suitable provided the humidity is kept sufficiently high to 

 prevent wilting. Cellar storages often have a higher average tem- 

 perature range than is recommended, and under these conditions the 

 period of successful storage will be comparatively shorter. The tem- 

 perature in such storage should not go above 45°. Beets are 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 injury, 

 in order to prevent undue shrinkage because of storage decay. Beets 

 may be stored in ventilated barrels or better in slat crates. Storage 

 in large bulk should be avoided. 



Bunch beets may be stored at 32° F. for 10 days to 2 weeks. See dis- 

 cussion of bunch carrots (p. 34), as the same conditions apply as for 

 bunch beets. 



