storage of fruits. vegetables, and florists' stocks 37 



Eggplants 

 (Temperature, 45° to 50° F. ; relative humidity, 85 to 90 percent) 



Eggplants cannot be expected to keep satisfactorily in storage for 

 more than about 10 days. 



Endive, or Escarole 

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



Endive, or escarole, is a leafy vegetable and under commercial con- 

 ditions is not adapted to long storage. Even at 32° F., which is con- 

 sidered to be the best storage temperature, it cannot be expected to 

 keep satisfactorily for more than 2 or 3 weeks. The storage require- 

 ments for endive are practically the same as for lettuce. Like lettuce 

 it should keep somewhat longer than the period just mentioned if it 

 is stored with cracked ice in or around the packages. The relative 

 humidity in rooms where endive is held should be kept at 90 to 95 

 percent in order to prevent wilting. 



A certain amount of desirable blanching usually occurs in endive 

 that is held in storage. 



Garlic (Dry) 



(Temperature, 32° F. ; relative humidity, 70 to 75 percent) 



Garlic is best stored under the temperature and humidity condi- 

 tions required for onions. If in good condition and well-cured when 

 stored, this product should keep at 32° F. for 6 to 8 months. In 

 California, where considerable garlic is grown, it is frequently put 

 in common storage, where it may be held for 3 to 4 months or some- 

 times longer if the building can be kept cool, dry, and well-ventilated. 

 Garlic is stored in loose mesh bags, which are piled two layers deep in 

 stacks separated by air spaces. It is essential that garlic be well 

 cured in the field before going into storage. 



Horseradish 



(Temperature, 32° F. ; relative humidity, 95 to 98 percent) 



Horseradish should keep satisfactorily for 10 to 12 months if stored 

 under the conditions recommended for topped carrots. 



Jerusalem-Artichokes 



(Temperature, 31° to 32° F. ; relative humidity, 90 to 95 percent) 



Jerusalem-artichokes, if held in storage at a temperature of 31° to 

 32° F. in a relative humidity of 90 to 95 percent, may be expected 

 to remain in good condition 2 to 5 months. At low humidities they 

 shrivel badly and are more likely to decay than if kept in a moist 

 atmosphere. They are sometimes stored in barrels or in paper-lined 

 bags, in which they keep longer, with less wilting and decay, than if 

 left in open containers. 



