Proper Storage Keeps Quality High

Maintaining the quality and freshness of garden produce requires timely harvest and proper storage. MU Guide G6226 “Vegetable Harvest and Storage” provides specific information for more than 40 of the fruits and vegetables most commonly grown by home gardeners in Missouri.

Even if you do not have a vegetable garden, the guide has valuable information on best storage practices for bought produce.

The guide is divided into sections reflecting the temperature and humidity requirements of fruits and vegetables.

Cold, moist storage (32-40ºF, 90-95% relative humidity) is best for root crops such as beets and carrots, cole crops like broccoli and cabbage, greens, legumes, and other vegetables such as sweet corn.

Cool, moist storage (45-50°F, 80-90% relative humidity) is best for vine crops like cantaloupe, cucumber and other vegetables like eggplant and green beans.
Cool, dry storage (32-55°F, 50-60% relative humidity) is appropriate for onions and hot pepper.

Warm, dry storage (55-60°F, 60-70% relative humidity) is favored by pumpkins and winter squash.

Warm, moist storage (55-60°F, 80-85% relative humidity) is best for sweet potatoes and tomatoes.

Achieving these conditions in a home setting can be difficult. The guide provides suggestions but cautions that it is important to recognize the limitations of your own situation. Refrigerators and basements can provide most of the storage conditions required.

Refrigerator storage allows for better temperature control. If two refrigerators are available, one can be kept cold—32 to 40oF, and the other can be set slightly higher for the cool storage conditions. If there is only one refrigerator set for normal operation, the temperature in the center section is usually between 38 and 42oF. Use a refrigerator thermometer to check the temperature in different areas.

Some refrigerators have separate temperature and humidity controls for produce bins. Check your owner’s manual for specific information and settings. Without such controls, humidity can be altered through the use of plastic storage bags, with or without perforations.

Basements are another potential storage place for warmer conditions. Sweet potatoes, for example, could be kept in a basement inside ventilated boxes covered with burlap sacks which are moistened periodically.

Copies of this MU Guide and other gardening and food preservation publications are available from county University of Missouri Extension office like the ones listed on this newsletter. They may also be accessed from the Publications section of the University of Missouri Extension website at http://extension.missouri.edu/explore/.
 

Other June 2006 Articles:
Green Beans Have No Strings Attached
Proper Storage Keeps Quality High
Blue Ribbon Entries
Canning Questions and Answers
Come to the Fair