44 circular 2 7 8. u. s. department of agriculture 



Radishes (Winter) 



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



Winter radishes require the same storage conditions as topped 

 carrots and should keep in good condition for 2 to 4 months. 



Rhubarb 



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



Rhubarb stalks, if fresh and in good condition, may be stored for 

 2 to 3 weeks. The bunches should be packed in crates, which are 

 stacked to allow ample air circulation on all sides; otherwise there 

 is danger of heating and mold growth. 



Rutabagas 



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



Rutabagas require the same storage conditions as topped carrots 

 and should keep satisfactorily under such conditions for 2 to 4 months. 

 Probably most of the rutabagas that now appear on the market have 

 been waxed. This treatment improves the appearance and is reported 

 to prevent wilting and loss of weight. 



Salsify 



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



Salsify has the same storage requirements as topped carrots. The 

 roots are not injured by slight freezing but should be carefully 

 handled while frozen. Under the conditions specified, they should 

 keep for 2 to 4 months. 



Spinach 



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



Spinach is usually stored for only short periods. It should keep 

 fairly well for a week or two after being cut. If crushed ice is used 

 in the packages, this period can be extended somewhat. 



Squashes 



See Pumpkins and Squashes. 



« 

 Sweetpotatoes 



(Temperature, 50° to 55° F. ; relative humidity, 80 to 85 percent) 



The requirements for the successful storage of sweetpotatoes differ 

 from those recommended for most other vegetable crops. When 

 freshly dug sweetpotatoes are to be stored for any length of time they 

 should be given a preliminary curing treatment to permit the healing 

 of all wounds or abrasions incident to harvesting and handling, in 

 order to prevent the entrance of decay organisms. 



