EFFECT OF RELATIVE HUMIDITY, TEMPERATURE AND LENGTH OF STORAGE ON DECAY AND QUALITY OF POTATOES AND ONIONS

Long term storage tests at 0–10°C indicated that for potatoes the optimum relative humidity was 98–100%, whereas for onions a lower humidity was required. For potatoes, the high relative humidity minimized moisture loss, generally reduced decay and maintained firmness and a thin skin. While onions stored at 98–100% RH were firmer and juicier than those held at 75–95% RH, decay was generally greater and the surface layers were not as light and crisp. Sample size (from 1 bu to 11/2 tons) did not affect results. With the larger samples, a study of temperature, relative humidity and air movement in the stored produce was also made.