STORAGE OF FRUITS, VEGETABLES, AND FLORISTS' STOCKS 43 



The relative humidity of a potato-storage house should be 85 to 90 

 percent, to prevent undue shrinkage through loss of water. In cold 

 storage, potatoes are generally kept in sacks holding 50 or 100 

 pounds net ; in common storage they are usually placed in bins holding 

 from 150 to as much as 1,000 bushels or more. In Maine and northern 

 New York, where the average temperature is sufficiently low, the 

 large-bin storage is used with success, but in the milder climate of 

 States in the latitude of Pennsylvania potatoes should not be stored 

 in such large units. Potatoes are readily injured by even slight freez- 

 ing, which takes place at about 29° F. or slightly below ; hence common- 

 storage buildings should be sufficiently insulated to prevent freezing. 

 Insulation will also prevent the condensation of moisture on the walls 

 and ceilings and the consequent undesirable wetting of stored stock, 

 which favors the development of decay. Common storages should be 

 provided with sufficient ventilation to take advantage of the cool night 

 air in mild weather; this will aid in removing excess moisture, 

 accumulating especially soon after potatoes are stored in the fall, 

 and will maintain a lower average temperature. Ventilators should 

 never be opened, however, when the outside temperature is higher 

 than that inside the storage house. In addition to damage to potatoes, 

 condensed moisture caused by improper ventilation or inadequate 

 insulation may also cause serious impairment to the building struc- 

 ture (19). 



Potatoes intended for storage should be handled carefully to avoid 

 bruises and cuts ; otherwise they are likely to be damaged by various 

 forms of decay before the end of the storage period. 



Pumpkins and Squashes 



(Pumpkins and winter squashes: temperature, 50° to 55° F. ; relative humidity, 

 70 to 75 percent. Summer squashes : temperature, 40° to 50° ; relative 

 humidity, 85 to 95 percent) 



In general most varieties of pumpkins will not keep in storage as 

 long as the usual storage varieties of squash. Such varieties as Con- 

 necticut Field and Cushaw are relatively poor keepers and cannot be 

 expected to hold in good condition more than 2 to 3 months. Varieties 

 like Large Cheese and Table Queen will keep 3 to 6 months. 



Hard-shell squashes, such as the Hubbards, can be successfully stored 

 for 6 months or longer. 



All stock should be well-matured, carefully handled, and free from 

 injury or decay when put in storage. The best storage temperature 

 appears to be 50° to 55° F. with a relatively low humidity of about 

 70 to 75 percent. Investigations have shown that a preliminary 

 curing at 80° to 85° for about 2 weeks is of benefit in ripening immature 

 specimens and in healing mechanical injuries incident to harvesting. 



Summer (yellow crookneck) squashes keep best at a temperature of 

 about 40° to 50° F. and a relative humidity of 85 to 95 percent. Under 

 these conditions, they may show some increase in the yellow color, 

 pitting, and some wilting at the necks after approximately 3 weeks ; 

 but they are not likely to be seriously damaged by decay. 7 



7 Morris. L. L., and Mann, L. K. storage of summer squash. Refrig. Res. 

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



