448 



Marl'eting, Storing, Drying 



table may store it with relative safety. If one has had no 

 experience in the storing of those vegetables that are diffi- 

 cult to keep, it is generally better to put them in 

 the hands of a person vrho makes a business of cold 

 storage and pay kim for his labor, investment, and ex- 

 perience. 



In general, a low temperature is essential to the keep- 

 ing of the product. It prevents over-ripening* and delays 



the work of fungi and 

 other disorganizing 

 agents. Usually it 

 is well to keep the 

 temperature r e 1 a - 

 tively near the freez- 

 ing point; but there 

 are some vegetables, 

 as melons and sweet 

 potatoes, that are in- 

 jured by a low tem- 

 perature. Products 

 either over-ripe or 

 markedly under-ripe 

 usually do not keep 

 well. It is essential 

 to any success that 

 the specimens be per- 

 fectly sound when 

 put in storage, and in tlie proper state of maturity. Xo 

 doubt some of the loss in the storing of cabbages, for 

 example, is due to the infection of the plants with the 

 rot fungus before the heads are put in storage. Onions 



23S. Vegetable containers for long-distance 

 shipments. 



