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VEGETABLES FOR DISPLAY AND JUDGING

What determines quality vegetables? The characteristics you want to see in vegetables are the same whether you are selecting vegetables for display, judging vegetables or selecting vegetables at the market.

VEGETABLES FOR FREEZING

Commonly frozen vegetables include asparagus, bush and pole snap and lima beans, broccoli, carrot, cauliflower, peas, pepper, rhubarb, spinach and other greens, squash, and sweet corn. Vegetables less frequently frozen include brussels sprouts, beet, cabbage, celery, eggplant, kohlrabi, muskmelon, okra, onion, parsley and other herbs, pumpkin, rutabaga, tomato, and turnip.

VEGETABLES FOR STORAGE

Commonly stored fresh vegetables include beet, cabbage, carrot, onion, potato, pumpkin, rutabaga and squash.

Vegetables differ in their temperature and moisture needs for fresh storage. Root crops and cabbage need a cold temperature (32°—35°F), moist atmosphere and moderate ventilation.

Store carrots and other root vegetables in your refrigerator in perforated polyethylene bags. You can also store root vegetables in a box filled with slightly most peat and sphagnum moss. Keep the box at about 32°F.

Potatoes need a moderately cool temperature (40°—45°F), a dry atmosphere and plenty of ventilation. Pumpkins and squashes need a cool temperature (50°-55°F) and 70-80% humidity.

The most practical place to store fresh vegetables is a moderately dry, moderately cold (38°-40°F), properly insulated and ventilated basement storeroom. You'll need to put root crops and cabbage in partially closed containers or ventilated plastic bags.

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