STORAGE OF FRUITS, VEGETABLES, AND FLORISTS' STOCKS 33 



Broccoli (Italian, or Sprouting) 



(Temperature, 32° to 35° F.; relative humidity, 90 to 95 percent) 



Italian, or sprouting, broccoli does not keep well in storage and is 

 usually held for only very short periods. The best storage tempera- 

 ture is 32° F. If in good condition and stored with sufficient ventila- 

 tion between the packages, broccoli should keep satisfactorily for a 

 week or 10 days. Longer storage is undesirable because the leaves 

 are likely to discolor and the buds may drop off '{76), 



Brussels Sprouts 



(Temperature, 32° to 35° F. ; relative humidity, 90 to 95 percent) 



Brussels sprouts are stored only occasionally but when stored they 

 require the same conditions as broccoli. They should be held in 

 small containers to prevent yellowing and the development of mold. 

 The maximum storage period is probably not longer than 3 to 4 

 weeks. 



Cabbage 



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



A large percentage of the late crop of cabbage is stored and sold 

 during the winter and early spring, or until the new crop from the 

 Southern States appears on the market. If stored under proper con- 

 ditions, cabbage should keep for 3 to 4 months. The longest keeping 

 varieties belong to the Danish Ballhead class. Cabbage is most suc- 

 cessfully held in common storage in the Northern States, where a fairly 

 uniform inside temperature from 32° to 35° F. can be maintained. 

 Many such storage nouses are to be found, principally in New York, 

 Pennsylvania, Michigan, and Wisconsin. Cabbage in quantity 

 usually is not held in cold storage because its value does not justify 

 the expense of handling. 



Storehouses should be insulated sufficiently to prevent freezing, for 

 although slight freezing does no harm, hard freezing is likely to 

 cause considerable loss. More ventilating capacity than is required 

 for most other vegetables should be provided to carry away the ex- 

 cessive moisture given off by the active respiration of this product 

 and to obtain the maximum advantage of the cold night air during 

 mild weather. Cabbage wilts quickly if held under too dry storage 

 conditions; hence the humidity should be high enough to keep the 

 leaves fresh and turgid. Bin storage is common, the bins usually be- 

 ing 4 to 5 feet wide and 10 to even 20 feet long and about 5 feet deep. 

 They are best separated by tight board partitions and ventilating 

 slat floors. Tiers of bins may be built as high as it is convenient to 

 elevate the cabbage, and while the bins are being filled ample air space 

 between the tiers of bins should be allowed for ventilation. The 

 use of slat shelves with the heads piled one or two layers ~deep is con- 

 sidered the best method, but it is too expensive when large quantities 

 are to be stored. 



Cabbage should be handled carefully from the field to the storage. 

 Before it is stored, the roots and all loose leaves should be trimmed 

 away and the damaged and misshapen heads should be culled. On 



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