The conditions in the store have a decisive influence on the shelf life of the vegetables.
This applies primarily to the storage temperature. Low temperatures reduce the growth of rotting organisms and slow down the natural decomposition processes in vegetables. The best temperatures are from 0 up to +4°C. High humidity promotes the development of mold, but reduces the evaporation of the stored goods and thus the shrinkage process, especially with root vegetables and kohlrabi. Therefore e.g. carrots at a humidity of 90 to 95% be stored. In addition, a regular supply of fresh air must be ensured. The temperatures can be regulated somewhat and kept relatively low by ample ventilation. Therefore, the storage rooms should be kept open for as long as possible. give air frequently even in winter when the outside temperatures are appropriate. basement rooms, which are regularly used for storage, must be thoroughly cleaned and disinfected every year.