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



Some growth takes place in celery while in storage. The central 

 stalks lengthen considerably, obtaining their food at the expense of 

 the outer stalks and the roots. Blanching of the stalks also takes 

 place in most varieties that are put into storage. Some celery is 

 trimmed and washed as it comes from storage, but probably the 

 larger part is moved out in the original crates in which it was 

 received. 



(See 95.) 4 



Corn (Green) 



(Temperature, 31° to 32° F. ; relative humidity, 85 to 90 percent) 



Green corn is seldom stored, although there are occasions during 

 the southern shipping season when it may be desirable to put an excess 

 supply of this commodity temporarily in cold storage; however, 

 storage for more than a few days will result in serious deterioration. 

 The sugar content, which so largely determines quality in this product 

 and which rapidly decreases at ordinary temperatures, is reduced 

 very little if the corn is quickly cooled and kept at a relatively low 

 temperature. In order to keep this loss of sugar to a minimum and 

 preserve the flavor, corn in the husks as it comes from the field for 

 consumption in the fresh state should be cooled as quickly as possible. 

 This is sometimes done by submerging it in tanks of ice water immedi- 

 ately after removal from the field to reduce the temperature to as near 

 32° F. as possible. 



Corn should not be handled in bulk because of its tendency to heat 

 but should be put in baskets or crates, which allow air circulation and 

 the more rapid removal of field heat and heat produced by respira- 

 tion. This commodity as it usually arrives on the market should not 

 be expected to keep in marketable condition in cold storage for more 

 than 4 to 8 days. 



Cucumbers 

 (Temperature, 45° to 50° F. ; relative humidity, 85 to 95 percent) 



Cucumbers are usually held in storage for only short periods and 

 cannot be expected to keep satisfactorily for much over 10 to 14 days. 

 The most favorable storage temperature range seems to be between 

 45° and 50° F., with a relative humidity of 85 to 95 percent. When 

 cucumbers are held at 45° or below for longer periods than recom- 

 mended dark-colored watery areas, which are an indication of low- 

 temperature injury, appear. These areas soon become infected, and 

 mold growth develops. If the cucumbers are held at 50° little or no 

 break-down develops, but they tend to ripen, the color changing from 

 green to yellow, and there may be some shriveling and surface pitting. & 



Waxing is practiced commercially, usually with a paraffin-carnauba 

 emulsion containing approximately 7 percent solids. This treatment 

 reduces weight loss and improves appearance. 



4 Thompsox, H. C. celery storage. fRefrig. Res. Found.] TRRF Fact File 

 Sheet. 2 pp. October 1947. [Processed.] 



6 Morris. L. L., and Mann, L. K. storage of cucumbers. Refrig. Res. Found. 

 Fact File Sheet. 1 p. December 1948. [Processed.] 



