Lethbridge Herald, The (Newspaper) - September 5, 1972, Lethbridge, Alberta
10 THE IETHBRIDGE HERALD Tuosdoy, September 5, 1972- Bridge Villa Sales 1010 2nd Ave. 'A' N. 1 Block West of Centra Village Mall Phone 328-2252 Perishable vegetables LOW TEMPERATURE, HIGH HUMIDITY Temperature Asparagus Broccoli CauUfcwcr Oorn Lettuce Green Peas 32 32 32 32 32 32 32 Relative Humidity 95 95 95 90-95 95 90-85 95 Approximate Length of Storage 3 weeks 2 weeks 2 weeks 8 days 2-3 weeks (head lettuce] 1-2 wectas 1-2 weetop MOBILE HOMES Century I4'x68' 3 bedroom pluj utility room, completely furnished and carpeted. ONE ONLY SAVE Century 24'x54' Double Wide 3 bedroom and utility room complete with deluxe furniihingi and corpot. Abo ttock 2 and 3 models in SUPER SAFEWAY and ATCO TRAVEL TRAILERS Meet vegetables should be used directly from the garden; however, if necessary, cooi immedl. ateiy in ice water and store in moisture proof ba A refrigerator is tlie usual storage. MODERATE TEMPERATURE, HIGH HUMIDITY Temperature Relative Approximate Humidity length of Storage Cucumber 45-50 95 10-14 days Eggplant 45-50 85-90 10 darys Tomatoes (ripe) 50 86-90 S-5 darys Snap Beans 45-50 8-10 days Tomatoes, if pictoed tt the mature green stage, will ripen property 55 degrees P., and may be heid up to 2-6 weeks. Ripening can be speeded by increasing the temperature to a maximum of 70 F. MODERATE TEMPERATURE, LOW HUMIDITY Temperature Pumpkin Squash 45-50 Vegefefcte Marrow 3MO Curc fully mature material for two weeks at 10-85 degrees stems. Store not more than one layer deep, not to uching. MODERATE TEMPERATURE, HIGH HUMIDITY Temperature Relative HvmMtty TO-75 TO-7S 70-75 to Approximata Length of Storage 6 months monow 2-S months promote beating after remrrine 1970 EEE Compact 13 ft. Very clean unit. Regular YEAR END CLEARANCE 1970 Scamper ft. Truck Camper Complete wilh jacks, TV dome, combination fridge and furn- Fn immaculate condition. Rtgutar CICQfC YEAR END CLEARANCE 3> I 35J3 ARIZONA SPECIAL! KUSTOM KOACH FOOT Featuring tub and shower; double bed model Beets (Me) (tapped) Ofcry Parsnips Pots tow Radishes Rutabaga 32 32 Relative Humidity 90-95 90-9S Approximata Length of Storage 1.1 nnatte 32 32 40-45 32 96 96 86-90 90-95 90-95 3 months 2-4 months 6 months 2-4 months A months Cool before placing in storage, and maintain a s high a relative humidity as possible for in stance by regularly sprinkling the floor. Potatoes must be stored above 40 degrees to proved stsrrch breakdown and after cooking darkening. DO not expose to tight as this will caJiae greening Oabbagc will withstand slight freezing, and will retain much of its color tinder natural artificial light. MODERATE TEMPERATURE, LOW HUMIDITY Temperature Relative Approximate Humidity length of Storage Onions 32 50-70 5-9 months Onions should be wefi dried and stored with good ventilation. To provide adequate storage in modem homes, you need a specialty constructed room, one that is well insulated and equip- ped with air ducting to soppij fresh air and to exhaust rid air. For best results staring vegetables, consult your Guide, or contact your dis- trict agricufcinst. For further Mormatswi contact the Alberta Horticultural Research Centre, Brooks. Fresh vegetable storage 1 good with rig ht conditions MONUMENTS "let our years of experience Help You Avoid Disapointmenf SOUTHERN MONUMENT CO. "The Memorial House of the South" Located on 13th St. N. Just Across form Simpsons-Sears ONLY THE FINtST IN GRANITE and MARBLE Come in and vit'rt our well equlptpcd PLANT and SHOWROOM Ton! D'eandiea "35 Yean Serving You" OUR FUUY EQUIPPED PIANT OFFERS Ceramic Contractor Restoration of old Cutfom polithing Diamond tawing Natural work Cvtsom fireplaces (wood or Fireplace hearthi, custom cut lo frt Polishing antf retaining furr.lfure Fibreglan gravs 'DEAL DIRECT AND SAVE" OUR FUUY EQUIPPED TRUCKS OFFER Cemenf grave covers and curbs, poured with years of experi- Installations of all Memorials Dependable and trouble SOUTHERN MONUMENT CO. 13 ST. NORTH PHONE 328-4577 BY TOM KRAHN Brook! Horticulture Center Fresh vegetables have dis- tinctive advantages over can- ned and frozen products in their color, flavor and taste appeal. Canned vegetables lose much of their eye appeal and tasti- ness in processing other vegetables do not freeze well. In addition, vegetables may be stored more easily in their natural form if one takes into account their perishable nature and provides specific storage conditions. A vegetable storage should be designed to provide an envir- onment which maintains qual- ity, an environment which trols temperature, ventilation, and reduced mlcrobial contam- ination of the produce. Living tissues respire, hence the? give off heat. Low storage temperatures can in most cases reduce the heat given off by reducing the respiration rate; however, some vegetables can not be stored at low temperatures, while a few can be held even slightly below freezing. Good ventilation, with ade- quate air movement as well as some provision for humidi- fying the air will help in re- plenishing the storage air and reducing dehydration. Store only good quality pro- duce. Vegetables differ in fihe'r storage 'requirements.