UNITED STATES DEPARTMENT OF AGRICULTUR 
SUITABLE STORAGE CONDITIONS FOR CERTAIN PERISHABLE FOOD PRODUCTS 
(This 
table hould be used in connection with the text of 

Bulletin No. 729). 


HANDLING FACTORS. 
WAREHOUSE REQUIREMENTS. 


OTHER CONSIDERATIONS. 































STORAGE PERIOD. 
. 






The usual cold storage period for 
winter varieties of apples is from three 
to six months, depending upon the 
variety und condition of the fruit when 
stored. 



PRE-STORAGE HANDLING AND CONDITION VARIETIES 
P , F—INSPECTION. 
RODUCT. WHEN PLACED IN STORAGE: END CRADES! A—CONSTRUCTION. B—TEMPERATURE. C—HUMIDITY. E—CONTAINERS. 
Apples sould be picked when well matured but | Only yarictics which | Cold storage houses should be xo | Cold storage temperature range | Humidityrange,80] Apples should be stowed with sufi: || Containers shall be clean, | All lots of apples should be 
not oyerripe. In all the operations of p pack- | have a recognized stor- | constructed and equipped as to main- | should be 81°F. to 82° P. for the stor- | to 90 per cent, cient spacing to permit of free air cir-| strongly built barrels, boxes or | inspected when received for 
ing and hauling they should be so handled as to avoid | age period of three | tain practically uniform temperature | age of applea. culation, and to render cach lot] crates, and when packed for mar- | storage by a qualified inspector. 
broising, skin punctores and other mechanical in- | months or more should | and humidity conditions throughout |. Common storage _ temperature i accessible for inspection and | ket shall be plainly marked with | Subsequent inspections of repre 
TELE juries; and they #honld be #0 graded am to be prac- | be considered. the storage Keason. should I maintained at from 81" F. withdrawal. the grade, variety and the grower’s | sentative packages of all lots 
AITLES. | tically free from eerious fnjuriea caused by insects, Common storage houses should be | to 36° F. after the initial cooling of | or packers name. should be made at intervals of 
diseakes or mechanical means. It is essential that snfliciently lated to prevent frecz- | the fruit t 15 to 30 days, depending on the 
they be handled promptly from the orehard to the d should be provided with the variety and condition of the 
torge rooin and cooled quickly sary inlet and ¢ yents to fruit us indicated by previous 
permit ‘adequate ventilation and inspections. 
tempe re regulation. 
Votatoca should be well matured, and graded to] All varietica harvested | The building whould be so co mperature range from 45° F. to Humidity range, 80 | When stowed in bags. boxes or| Potatoes may be atored Potatoes should be inspected 
conforii to the specifications of the United States | in nutumn keep well in | utrncted and insulated as to prey B to 85 per cent. crates, potatoes should be so piled as | burlap bags, barrels, boxes or | by a qualified inspector when 
tandard grades. Seed stock nhould be certified by | atorag fluctuations in temperature, Means to permit free air circulation, Bulk | crates; or when in bulk they | received for storage, and ngain 
POTATOES] a competent inspector yr ample ventilation ahold be pro: potatoes should not be stored to a | should be stored in yentilated bins. | within 30 days. The frequency 
vided and all unnecessary light greater depth than 6 fect nor more of the inspections thereafter 
should be excluded. than 6,000 pounds in’a single com- will depend upon the condition 
artment. ‘They should be carefully of the potatoes as determined 
f handled to avoid unnecessary injuries. by previous inspections. 

POTATOES 
(SWEET) 
Sweet potatoes should be well developed, carefully 
1 to avoid bruising, and whould be practically 
cansed by disease, insect or mechan 
feal Injury. Tlicy should not be allowed to become 
ebilled or frosted, and when placed in storage the 
wurface sould be dry und practically clean, 



All varieties grown on 
a commercial eale. 

The building should Ue so con 
structed that all light is excluded, 
nid mode anges in outside tent 
perature will not quickly affect in 
side temperatures. Wood constrne 
tion is preferable, and ample means 
for yentilation control should be 
provided. 





While the potatoes are being stored, 
and for a period of fen days to two: 
weeks thereafter, or until the pota- 
tocs are cored, a temperature of from 
80° F, to 90°F, should be maintained. 
‘Thereafter, a noiform temperature of 
‘4 nearl . ax is practicable 
shonld be maintained, Ventilation 
and artificial heat are necessary to 
control temperature and moisture. 








ONIONS 

‘The onions should be well ripened, dry and thor 
oughly nircured when stored. Onions intended for 
wtorage Khould be practically free from dau 

and 
caused by disease, insects or mechanical injury 
from other stock commercially known a8 culls, 
All common varieties 
of onions, except those 
of the Bermuda type. 


The building should be so con: 
structed and insulated ns to prevent 
fluctuations in temperature, and 
means for ample yentilation should 
be provided 


In cold) storage the tempei 
range should be from 32" T- to 
In common storage the same range 
of temperature should be maintained 
14 nearly as possible, but with the 
proper ventilation, ouions will ke 
well in common storage at higher 
temperatures. 





CABBAGE. 
Cabbage must be of solid heads, practically free 
from injuries caused by insects und diseases. Meads 
should be cut with hut few, if any, loose leaves adher 
ing, and carefully handled from field to storage 
liotise, Special cre should be used to avoid bruising 
and other mechanical injuries, 




Danish Ball Head, or 
sorts with similar form 
and texture. 

Well ventilater 

frost proof root 
cellar or warehouse type of construc 
tion, with ample intake and outlet 
vents for quick cooling and yentila- 
tion, and equipped with slatted 
shelves supported on staging, «0 that 
the heads may be stored one layer 
deop, with at least 15 to 18. inches 
clear space around the walls of the 
building. The ceiling should be so 
constructed as to prevent drip on the 
product, 



Temperature range, $2° F. to a6" F. 



‘The usual storage period is from three 
tovsix months, depending upon the sec- 
tion of the country in which the storage 
is Tocated, the type of the storage house 
and the condition of the stock. Allow: 
ing for a high percentage of deteriora- 
tion, potatoes may be held in storage 
[or AUCH TOURER per 

homi 
ture 


FROZEN 
EGG 

anil candied, 
hlorage atocks 
Egg should bo 
to tle warchous 

wed quickly from the producer 
They should be carefully korted 
that none showing mechanical de 
eable deterioration is included in the 
No washed eggs should be stored. 

fectn or not 

‘The grades should con 
form to those generally 
adopted by the whole 


sale trade, until United 
Stute ndards are 
promulgated. 
Cold storage houses shonld be so 
constructed and equipped as to main- 
tain practically uniform temperature 
and humidity conditions required for 
successful storage throughout the 
storage season, 


mpérature range, 20° F. to 82" F, 


Eggs should be removed from shell in chilled, sani- 
{ary surroundings, nud frozen immediately on fish 
Abelf sharp freezers. 


One grade for food, 
One grade for manufac 
turing purposes. 
Same as for eggs, 


POULTRY. 


BUTTER, 
Poultry slould be dry picked, dry cooled, ani d 
packed at temperatures ranging from 80° P. to 30" 


for from 18 to 24 hours, then frozen at 6° F, or below. 
Butter should be placed in cold storage within 
ten days after it is manufactured, When stor 
facilities are not available during this period, the 
product shonld be held in n temperature below 40" B. 


Fiat aloud be pliced in storage in w fresh condi 
tion, ax indicated hy their physical appearance 


Tho claxses nnd grades 
shonld conform to those 
gencrally adopted by the 
wholesale trade, until 
United States standards 
‘are promulgated, 





THe grades should con- 
form to those generally 
adopted by the whole 
xale trade, until Wnited 
States Ktandards are 
promulgated, 
Same as for eggs 

Same us for eggs. 
‘Temperature range, 0° F. or below 
to 10° F. above. 
Preferred temperature, 0" F, to 
10° F. 
Admissible temperature, 12° F, to 
ED 
‘Tomperature, °F, or below. 

Practically all kinds 
used for food. 


Susie os for eggs. 
Hard frozen and glazed at (empera- 
ture of —5° I or below, and stored at 
0" For below to 10° P., dependin, 
the kind, For holding less than six 
months it is admissible to store at 
VE 








at th 


[ute persentagelor 
be eo high that mois- 
the walla 
age hous 
Low hpmidity 
desirable. 

‘The humldity should 
be maintained as high 
as possible without 
actual deposition of | shelves will be determined by co 
moisxturd on the] venience and dimensions of the 
product. building, 


‘The usual humidity 
storage. 

Same ns: 

Samens 
When stored in bins, the potatoes 
should be carefully poured from 
basket or crate into the bin. To 
allow free circulation of air, the bins 
slionld have slatted sides and floor, 
and at least 4 inches of air space on 
all sides, The bin floor should be 
raised 2 inches or more above the 
house floor. When stowed in crates, 
baskets or Liampers, the containers 
shonld be atacked so as to allow cir- 
culition of air, and to avoid the 
crushing or breaking of the packages 
and the bruising of their contents. 
should not 

ty. 
is d¢posited. on 
f the stor- 



Sweet potatoes are usually 
stored in bing, but may be stored 
satisfactorily in substantial crates, 
baskets or hampers which permit 
of a free air circulation. 

is | Onions should be stowedlin suitable 
receptacles, as indicated under “Con: 
tainers," and should be stacked in 
stich a way as to permit of free air 
circulation throughout the lot. 


Mhe beat containers are slatted 
crates, although baskets, hampers 
and bags are used successfully. 
The potatoes should be thor- 
oughly inspected by a qualified 
inspector at the time they are 
putin the storage house, within 
15 days after the beginning of 
the storage period and from 15 
to 30 days thereatter, 



Thorough inspection should 
be made when the onions are 
placed in storage, and at inter- 
vals not exceeding 30 days. The 
frequency of the inspections 
thereafter will depend upon the 
condition at the previous inspec- 
tion, 


‘Tho safe storage period is about four 
months. Under the most favorable con- 
ditions and good management sweet 
potatoes may be'kept six months, 


The usual storage period of onion: 
with proper yentilation fs six month. 


storage is from 29% to 
5%. 
Tn common storage the 
shrinkage is variable. 
When potatoes are 
stored, in containers or 
in bulk, ax specified in 
Column 6, the shrinkage 
may amonnt to about 
79, although it varies 
“greatly. 






‘Tho shrinkage from 
Joss of moisture is from 
8% to 105% in/bins, and 
somewhat higher 
packages. An additional 
shrinkage of 596 should 
be allowed for decay. 



The shrinkage should 
not exceed 10% or 12% 

SHRINKAGE. REMARKS. 
‘The shrinkage in cold | Attention is directed to the fact that u delay of one 
or more weeks between the picking and storing of 
apples greatly reduces the storage period of the prod 
uct and results in early deterioration, The successfal 
storage of apples is as much dependent upon the 
treatment they receive before being placed in cold 
storage as the conditions under which they are held 
in storage. , 
Sco Department Bulletin No. 6ST. 
ed 
Potatoes are usually stored in cellars and common 
storages, but are sometimes held in cold storages. 
See Farmers’ Bulletin No, S47. 

Tt is recommended that sweet potatoes be not con- 
sidered properly stored until they have passed 
through the curing period. 
See Farmers’ Bulletin No, 970, 

Ses Farmers’ Bulletin No. 354. 



pbage should be stored on slat 
shelves in single layers. The height 
of the staging and the number of 


Bgg cases wliould be stowed ko that 
separate lots may be easily inspected 
¥4 inch to 1 inch dunnag 


Letween the cases to insure space for 
free air circnlation. 


1 


are not generally 

ners 
used. 
Eggs slionld be packed 
odorless, wood cases. 
should be of new No. 1 or medium 
straw or wood pulp board with 
flats over top and under bottom. 
Padding must to kiln-dried excel. 
sior, cork sbavings or corrugated 
straw or wood pulp board on top 
and bottom of each case. No pine 
excelsior shonld be used. ‘The 
cases should be plainly marked 
with the grade. 



Cabbage should be inspected 
t intervals of from 15 to 30 
ay 

Mhe storage period for cabbage ox- 
tends from Noyember to April—fiye or 
six months. 
‘The shrinkage in eab- 
bage is quite variable. 
4 
Stoves should be provided in common storages to 
prevent freezing in cold periods. 
Sce Farmers’ Bulletin No. 433. 

Inspection of eggs should be 
at intervals of from 16 to 30 
days, and ge house 
should Attention 
from a competent warchouse- 
man skilled in the handling of 
such structures und commodi- 
ties. 


The storage period for eges should 
not exceed 12 months, 

The strinkage depends 
upon the humidity, and 
should not be more than 
5.59%, Shrinkage should 
be calenlated from net 
woight of products. 





it eggs from heat leakage ut 
ie temperature of | doors and elevator shafts, 
tin buckets are 
most common. The se of smaller 
tin cans is now increasing, due to 
wider use of this produc 
Thirty-pound 


Inspections of frozen eges 
ery 30 
should be made about ¢ 
aye. 



No change in composition up to 24 
After 12 months egg thickens 
Whites near top of can may 
become pink, due to iron under tin. Egg 
not injured as food thereby. 

‘Tho shrinkage in not of 
commercial importance. 
Rooms must be clean and odorless, 
See Bureau of Chemistry Circular No, 61, 

Sco Department Bulletin N 
Department Bulletin N 
Bureau of Chemistry 


Poultry should be so stowed that 
separate lots may be ingpected easily, 
and! protected from injury by heat 
Teaknge at doors and elevator shafts. 
frozen eggs. 


Packages of butter should be so 
stowed a4 to permit a free air cirenla- 
tion beneath the pile, and Ko stacked 
} that separate lots may he inspected 
{ easily. Cube and box packnges should 
be separated by 1 inch dunnage. 
frozen eggs. |) Fist should be stowed ns compactly 
As possible. 
i 
| 




‘All poultry should be packed in 
clean, strongly built, odorless 
boxes, lined with parchment or 
other suitable paper, and stould 
be plainly marked to indicate the 
grades and classes, Barrels are still 
admissible. especially for turkeys, 
but are Jess desirable than boxes 



Packages slionld conform ta the 
regular commereiiil styles, includ- 
ing Ge-pound tubs, (3 to 78-pound 
cubes and standard boxes of 1- 
pound prints, 
All lots of poultry should’ be 
inspected by a qualified in 
spector when received for stor- 
age, and at intervals of 80 days 
or longer, depending upon the 
conditions found at the previous 
inspections. 

‘AMl Tots of butter should he 
inspected by a qualified) in- 
Spector when received for stor 
Age, and at intervals of 20 days 
or more, depending upon the 
quality and condition of the lots 
at previous inspection. 



The storage period for poultry should. 
not exceed 12 months. 
‘The shrinkage varies 
from 1% to 89% 
‘The storage period for butter should In general, the shrink- 
not exceed 12 months. 
fge will run from 464 
p 1%, 

Watercooled or ice packed poultry should not be 
stored for long periods. Bealded birds deteriorate 
more rapidly than dry:picked. Drawn poultry ahould 
never be stored 
Sco Bureau of Chemistry Circulars N 

G4 and 70, 


Sco Bureau of Animal Industry Hulletins Now, 84 
148. 



Fish are stored in boxes and in 

Inspection of fish should be 
made at intervals of 30 days or 
more by a qualified inspector 




‘The storage period for flak should not 
exceed 12 months. 
Mle wbrinkage ia slot of 
commercfal fmportance 


Boxed dvi should) be reglazed in three to de 
months, Stacked fab should be sprayglazed every 
three months or more frequently 
See Department Bullotin No, 06, 

Fkllp, GW. Mann. amd Wo Ma Best telallae 
U,  Departmaat of Agrloaitare, 191. 

