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Show Agronomist Gives ADVICE ON PROPER WINTER STORAGE Requirements for a good storage place for vegetables are varied; yet, they must conform to the needs of the particular vegetables that are to be stored, says Professor Pro-fessor J. C. Hogcnson, extension agronomiist of the Utah State Agricultural Ag-ricultural college. The places most frequently used for storage are: house cellars, out-of-door cellars, earth pits and basements. For successful vegetables veg-etables storage place four important import-ant factors must be considered. 1. Temperature control. 2. Moisture control. 3. Ventilation. 4. Convenience. Temperature control is the most important factor in good storage Most persons guard against freezing freez-ing temperatures only. As a result re-sult the more obscure losses due to high temperatures are greater than those from freezing. Among these losses may be cited, loss in weight and quality, due to growth and to other vital activities; the more rapid development of decay and the loss in weight and crisp-ness crisp-ness due to evaporation of water from the vegetables. Squashes, pumpkins and sweet potatoes are the only vegetables which retain their quality in warm places. These varities undergo rapid decay and the storage period per-iod is a brief one at best. Growth takes place In response to moderately moder-ately high temperatures. Potatoes Potat-oes will not sprout unless the temperature tem-perature of the storage reaches 42 degrees F. Potatoes, onions, and root crops are best stored at temperatures tem-peratures between 35 and 41 degrees deg-rees F. Moisture control is also an important im-portant factor and can best be regulated by proper ventilatloln. Root vegetables require rather large amount of moisture in the air of the storage, while onions will spoil rapidly if the humidity is high; consequently, these crops cannot be stored to the best advantage advan-tage In the same room, although the temperature requirements are the same.' Carrots, beets, turnips ana parsnips par-snips require more moisture In the air than do potatoes and cabbages. cab-bages. Cabbages require slightly slight-ly more than potatoes; however, all of these crops may be stored in the same room if the relative humidity hu-midity approaches saturation. In other words, if drops of moisture condense on the water pipes and the windows, chances are that these crops will keep fairly well. As additional precautions in home cellars, beets, carrots, parsnips pars-nips and turnips may be covered with moist sand. Potatoes may be piled on the floor and cabbages laid on shelves. All of these vegetables, veg-etables, except cabbages, keep best If placed In piles on an earth floor. In cases where vegetable rooms are provided, there should not be a concrete floor. Although potatoes and root crops require a moist atmosphere for best storage, they should not be wet. If moisture moist-ure accumulates throughout the pile there is danger of serious losses loss-es from decay and growth, especially espec-ially if the temperature is also above 41 degrees F. In such cases it is advisable to open the doors, windows or ventilators. |