Good sound curds can be stored in cold storage for about a month at 30 0F with 85-90 % relative humidity.
2. Brussels Sprouts:
The sprouts keep well in storage at 32 to 34 0F temp and high humidity for 6-8 weeks.
The harvested fruits can be kept for 7-10 days at 10 0F – 13 0F and 80-90 % relative humidity. Fruits can be stored in ordinary condition only for 2-3 days during winter and one to two days during summer season.
Mature green fruits may be stored at 10 0C – 14 0C for 30 days and ripe tomatoes at 4.5 0C for 10 days under 85-90 % relative humidity.
Fresh unshelled peas may be kept for two weeks at 32 0F at relative humidity of 85-90 % peas can also be stored in crushed ice for about 2-3 weeks. The pods will freeze at 10 0C.
Radish roots can be stored under ordinary conditions for 3-4 days, However under cold storage at 0 0C and 90-95 % relative humidity for about pods will freeze at 10 0C.
Potato can be stored in the cold storage of the temperature of 34 0F- 37 0F and 90-95 % relative humidity.
Garlic bulbs along with their derived leaves are bunched and are hanged in well ventilated shade or room. Also can be stored for a longer period of time. The storage life of bulbs can be further increase in cold storage at 32-35 0F and 65-75% relative humidity. In cold storage bulbs without tops are kept in care or in gunny bags.
9. Muskmelon and Watermelon:
It can be stored for 2-3 days if they have reached “full slip” stage period of storage can be increased by lowering the storage temperature to 0 0C at 80-90 % relative humidity.
Soon after harvesting, watermelon fruits are kept in a cool place as they are easily damaged and they cannot be stored more than 2-3 weeks.
Green leaves are very perishable in nature. Therefore they are marketed soon after harvesting however well dried leaves can be stored for about 1 year.