10 MISC. PUBLICATION' 52 4, U. S. DEPT. OF AGRICULTURE 



dark-red beets of solid color are preferable and are called for in Gov- 

 ernment specifications. With fruits and certain vegetables, particu- 

 larly those having easily recognized varieties such as apples and 

 potatoes, the question of variety is extremely important. The varie- 

 ties listed under Special Information on Individual Products (p. 21) 

 have the general characteristics that make them satisfactory for de- 

 hydration. 



Cooperation between producer and processor is advantageous. 

 Contracts for the production of specified acreages of products of spe- 

 cific varieties and strains grown in accordance with the best farming 

 practices are often desirable. Field men representing the factory are 

 helpful both to the company and to the farmer. In making plans, 

 certain principles of agricultural economy are important, especially 

 during wartime ; for example, production per acre and per man-hour 

 of labor require careful consideration. Where harvest labor is difficult 

 to obtain, time of harvest is important as a matter of labor distribution 

 as well as of plant operation. 



One of the most important factors is quality, which in vegetables 

 and fruits includes taste and aroma, color, stage of maturity, and 

 freedom from disease and blemish, as well as adaptability to dehydra- 

 tion. At best, processing of any kind can only conserve the original 

 constituents of the food and develop some of its desirable charac- 

 teristics. 



Harvesting and Delivery to the Plant 



The best stage for harvesting vegetables and fruits that are to be 

 dehydrated is, generally speaking, the prime stage for use of the 

 particular product. There should be no evidence of decay, mold, or 

 other deterioration. 



Certain root crops, such as potatoes, carrots, and onions, can be 

 stored for varying periods between harvest and processing, depending 

 upon stage of maturity, variety, and storage temperature and condi- 

 tions. Apples and pears stored for a few weeks at 36°-40° F. will 

 retain or even improve their quality, but they should not be allowed 

 to become soft. 



For vegetables such as corn, beans, peas, spinach, and beets, the 

 time between harvest and dehydration must be as short as possible. 

 There is danger from bruising and cracking, with consequent molding 

 and decay; from the spread of plant diseases; and from the heating 

 that occurs in boxes, sacks, trucks, and cars of fresh material during 

 long hauls. If delays are likely to occur, provision for cooling and 

 storage is essential. If more than a brief delay is necessary, the 

 vegetables must be stored at about 40° F. or packed in crushed ice. 

 Even then they should not be held for longer than 12 to 16 hours. 



For many vegetables and fruits the best storage temperature is 

 between 40° and 50° F. Aeration, moderate humidity, cleanliness, 

 and absence of light are also important in storage. The initial problem 

 is often one of reducing the temperature of the fresh product. Icing 

 and holding in cold running water are common methods. Vegetables 

 and fruits are stored in refrigerated warehouses, in cellars, and in 

 bins, and they are sometimes cooled by ice or water while in transit 

 in trucks or railway cars. Storage under the best conditions, however, 

 is a poor substitute for quick delivery from the field directly to the 



