Cabbage, Celery, Lettuce and Tomatoes: Laboratory Tests of Storage Methods

Excerpts from the report: Studies were initiated in 1954 at the request of the U. S. Navy to determine the best methods of handling and storing certain vegetables for maximum storage life aboard ship. Vegetables often are stored longer in the Navy supply system than in domestic marketing because of the time and distance involved in transporting the produce to ships or bases abroad. Cabbage, celery, and lettuce, packaged in various ways, were stored at 32°, 38°, and 45° F. to determine the optimum method of handling each vegetable to assure its maximum storage life. Tomatoes, ripened and unripened, were stored at various temperatures to determine the best method of maintaining quality and lengthening their storage life. Results were about the same when the vegetables were stored in sealed, unperforated plastic crate liners or individual bags, and when they were stored in unsealed, perforated liners and bags. Because of this and because produce is sometimes damaged by major changes of the atmosphere that may occur in sealed, unperforated containers, it is suggested that only perforated or unsealed liners and bags be used for storing cabbage, celery, lettuce, or similar produce.