CHAPTER XIX 
THE STORAGE OF VEGETABLES 
252. Does storing pay? — The storing of vegetables 
often requires a large amount of extra labor in handling 
the crops ; many necessary facilities must be provided ; 
there is always more or less shrinkage of vegetables in 
storage; risks must be taken, and there may be little or 
no advancement in price. For these reasons many gar- 
deners prefer selling the bulk of the fall crops direct from 
the field. Storage, nevertheless, is often an advantage 
and sometimes a necessity. Prices at harvest are fre- 
quently so low that growers are forced to store their 
vegetables in order to realize a profit. Again, storage 
may be important in order to satisfy the trade, especially 
when the grower has established a retail route. From 
the standpoint of the consumer, storage is of prime im- 
portance, because it materially lengthens the seasons 
when various classes of vegetables are available. 
253. The requirements of storage. — Three main factors 
must be taken into account when providing storage facil- 
ities; viz., (1) moisture, (2) temperature and (3) fresh 
air. No general rule will apply to all classes of vege- 
tables. Some vegetables, as the root crops, must be kept 
quite moist in order to preserve their plumpness and 
succulence. On the other hand, excessive moisture 
should be avoided because it engenders decay. Certain 
vegetables, as onions and sweet potatoes, must be kept 
dry to prevent decay. A degree or two above freezing is 
the most favorable temperature for the safe storage of 
most vegetables, although there are exceptions. Fresh 
air is also essential in most instances. (See Chapter XXI.) 
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