melons and by adequate refrigeration. 
Onions. = Bacterial soft rot, gray mold, black rot, and smudge 
cause about 20 percent loss during shipment, marketing, and in the 
home, and freezing and sprouting cause about 6 percent loss, De- 
cay is found in three-fourths of the cars shipped and amounts to 
as much as 89 percent in some of them. Losses may be reduced by 
shipping only good-quality onions, by refrigeration, and by prompt 
marketing and utilization. 
Peas (Fresh). - About h.7 percent of the peas shipped to market 
are damaged by bacterial or watery soft rot and other decays. 
Decay per car ranges from 0 to 84 percent. Losses may be reduced 
by shipping only fresh good-quality peas, by prompt and adequate 
refrigeration, and by prompt marketing. 
Peppers. - Rhizopus rot, bacterial soft rot, gray mold, anthrac- 
nose, scald, and freezing damage about 25.3 percent of the peppers 
during shipment, in the market, and in the home. About 60 percent 
of the shipments are affected. Decay per car ranges from 0 to 94 
percent. Losses can be reduced by shipping only good-quality 
peppers and by adequate refrigeration. 
Potatoes. = Decay, caused mostly by bacterial soft rot, blackheart 
(physiological), and freezing, damages 15.5 percent of the potatoes 
during shipment, in the market, and in the home. Decay per car 
ranges from 0 to 6 percent. Losses may be reduced by shipping only 
good-quality potatoes, by proper refrigeration or protection from 
cold during shipment, and by careful handling to avoid injuries. 
Spinach. - About 7.3 percent of the spinach is damaged by bacterial 
soft rots,downy mildew, or white rust during shipment. About 0 
percent of the cars are affected with decay, which ranges from a 
trace to about 9 percent. Losses may be reduced by shipping only 
good-quality spinach and by adequate refrigeration. 
Sweetpotatoes. - Decay, caused mostly by Rhizopus, black, and 
fusarium rot, destroys about 18.8 percent during shipment, in the 
market, and in the home. It is found in h2 percent of the shipments. 
Losses may be reduced by not packing sweetpotatoes from lots known 
to be affected by rot, by proper curing to heal cuts and bruises, 
by careful handling to avoid new injuries, by avoiding chilling 
temperatures, and by prompt marketing and utilization. 
Tomatoes. - About 21.6 percent of the tomatoes are damaged by 
bacterial soft rot, Rhizopus rot, alternaria rot, Phoma rot, late 
blight, and other decays and by freezing and chilling. Decay is 
found in about 80 percent of the shipments, and ranges from a 
trace to 8, percent per car. Losses may be reduced by packing 
only good-quality tomatoes, by careful packing and handling, and 
by shipping and ripening at suitable temperatures. 
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