Harvesting and Storing Vegetables

Harvesting vegetables at the right stage of maturity results in nutritious, high quality products. Consumers can capture the peak flavors of asparagus, Brussels sprouts, melons, garlic, rhubarb, squash, tomatoes, sweet corn, and many other vegetables. This publication provides detailed information for storing more than 30 types of garden vegetables, including recommended storage temperatures, relative humidity, storage life for fresh vegetables, suggested methods for extended preservation, and types of storage facilities.

Pages / Length: 8
Publication Date: 12/2002

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Permanent link for this product: https://store.extension.iastate.edu/product/4064