cellar.htm - 9/15/97
Root Cellaring
Storing Potatoes
Pumpkins and Winter Squash
Nuts
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Several generations ago, families were routinely fed carrots, turnips, apples, squash, and potatoes from the cellar throughout the winter months, but modern intercontinental food transportation systems have made cellars unnecessary. Even though cellars are not required now to provide fresh produce outside of the growing season, household root cellars are a timeless way to store food since they are a low-technology, low-cost, low-energy preservation method. The style of the cellar has changed over the years as dirt-floor basements were zoned out of new neighborhoods and many surburban homes were consructed with no basement at all, but root cellaring-type storage is still very applicable today.
Root cellars are unheated (and often underground) storage spaces for vegetables and some fruits. Uninsulated basements, unheated garages, garden trenches, and holes dug into hillsides then lined with brick or concrete blocks are all examples of root cellars. Without a dirt floor, some vegetables are kept alive by covering with damp sawdust or burlap instead of mounding dirt around the roots. If you are interested in constructing a root cellar, or in the exact moisture and temperature requirements of specific commodities an excellent household reference is Root Cellaring by Buble and Buble, 1979, Rondale Press.
Certain foods do well in this type of storage. those experienced in the use of root cellars can provide their households with onions, cabbage, beets, carrots, potatoes, garlic, onions, leeks, parsnips, salsify, squash, pumpkins, rutabagas, radishes, turnips, and cleriac as late as February or March. Sound, unblemished produce is important. The old addage "one rotton apple spoils the whole bunch" is true.
Ethylene (C2H4) is one of the most important factors influencing storage life of root cellared produce. It is a naturally present plant compound that increases respiration, and hastens aging and senescence. Even after harvest, plants are susceptible to the effects of ethylene. Commercial produce warehouses go to great expense to remove ethylene from the storage rooms since its presence greatly decreases shelf life. In household situations, adequate ventilation helps with ethylene and moisture removal.
Respiration is also important in root cellaring. Many people consider photosynthesis as the main activity in plants, but aerobic respiration systems provide most of the energy for fruits and vegetables, and are critical for survival; just as they are in animals. Plants, like animals need oxygen to survive. Plant need for oxygen continues even after harvest. When a harvested plant has cells that die, they turn brown and soft. An example of this is the center of apples after long-term storage. If you are storing produce in plastic bags, there needs to be a way for oxygen to enter, and gases produced with respiration, such as carbon dioxide, to escape.
Temperature Higher temperatures increase respiration rates, so low-temperature storage is desirable within limits. Temperatures below 32F may result in ice crystal formation in the tissues and death, and temperatures below 45F may result in chilling injury for some tropical-type commodities such as bananas, green peppers, avocados, pineapples, and tomaotes. These commodities should not be stored in refrigerators.
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White potatoes are mature when the green tops die down. They may be harvested at this time but if the weather is hot, storage in the ground for several weeks may be advisable (spoilage there will vary with locale). White potatoes must be cured in the shade--sunlight promotes solanines which are bitter and toxic--for 1 to 2 weeks, 60-70F is ideal curing temperature. Potatoes require high humidity (90%) and storage temperature between 38 and 40F. That range is low enough to slow respiration and delay sprouting but not so low that starch is converted to sugar. If potatoes have accumulated sugar, storage for 1 to 2 weeks at room temperature enhances conversion back to starch. If stored in a pile or large bin, pack loosely so air cn circulate. Covering the pile or bin with burlap, straw, or wood chips can help prevent water (from respiration) from condensing on the surface of the tubers. Such condensation enhances microorganism growth. Four to 6 months is average storage life for white potatoes.
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Pumpkins and winter squash belong to the same genus and species--they are different varieties. Horticulturists consider pumpkins to be those used for animal food or carving in October, and squash to be the finer grained produce used for human consumption; they have many different colors of shell. For cellaring, harvest with several inches of stem remaining, then cure outside for several warm days to heal wounds and harden the shell. The stem must dry well to prevent pathogen entry at the stem scar. Cool temperatures (above freezing) are best for slowing respiration and 60-75% humidity is ideal. Basements, unheated spare rooms and garages that do not freeze are ideal. The hybrid cultivars Sweetmeat and Delicata can be easily stored for 8-12 months and many other cultivars average a 6-month storage life, which is long enough for most households.
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Nuts should be picked, hulled, and the drying started within 24 hours of falling from the tree for best quality; however, many househouldrs who do not have nut trees on their own property and glean from roadside trees during an autumn outing find their products acceptable. Drying is necessary to prevent mold growth--some molds growing on nuts at room temperature may produce toxins. If the outside of the shell shows mold, do not consume the inside. Nuts should be dried in a single layer or in a narrow mesh bag (nylon hose stretch too much and become a wide bag) at 80-95F. Higher drying temperatures are associated with rancidity and excessive shriveling of the nutmeat.
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