Abstract
Temperature and humidity were measured in 28 vegetable stores and corelated to quality of stored vegetable through two storage seasons. The vegetables swede, carrot and celeriac were grown at one site within each of the four regions in Norway ROG, MID, INN and OSL, respectively. After harvesting, the vegetables were weighed and visually assessed for any injuries or diseases and stored in different stores within the same region as grown. Four bags dug down in four storage bins in each store. Temperature and humidity were logged in each bag as well as on the top of each bin and on wall of the storage. In general, we found significant differences in the storage quality between the different storages as well as between regions. Correlating data on quality with temperature data shows for carrot a tendency to an increase in the proportion of fresh roots and reduction in incidence of tip-rot by an increased average temperature during the first two weeks of storage. This corresponds to results from tested various wound healing treatments. An increase in accumulated temperature during the storage period showed a tendency to increase the emergence of tip-rot and reduce the proportion of fresh roots. For celeriac, the effect of temperature varied between years, possibly due to a large difference in quality in the two test years, and it was difficult to draw any conclusion. In swede, the results suggest that a decrease in temperature in the first two weeks of storage increased the risk of the symptom shown as black veins in the phloem. Nutrient status was found to be a possibly predisposing factor for reduced storage quality in celeriac. Balance of boron (B) to calcium (Ca) and zinc (Zn) were studied in two sites. Highest incidence of brown spots and lowest proportion of fresh roots following storage was found in celeriac with the lowest Ca/B ratio in leaves, lowest content of Zn in the leaves and roots and lowest soil pH.