Semiperishable Subsistence in Dry Storage

TM 38-400/NAVSUP PUB 572/AFMAN 23-210 MCO 4450.14/DLAM 4145.12

Damage will result if item is stored at lower temperature than indicated.

Carrots may become bitter if stored with fruits which give off ethylene such as apples and pears. If carrots are bitter, they should

be stored in a room temperature for several days before use.

Keeping time in uncontrolled storage (dry space) is less than 3 months because of desiccation and because of swelling due to

microbial activity.

Very susceptible to mold growth on surface. Inspect and wipe often.

Sweet cherries packed in sealed polyethylene bag liners can be stored for up to 21 days.

Imperfect seals will reduce shelf life.

The refrigerated storage of Florida grapefruit is not recommended for more than a limited period and, then, only if the fruit is

inspected at intervals. Grapefruit is very susceptible to rind pitting and aging at comparatively low temperatures, especially around

38 . At higher temperature such as 50 ., the rapid development of decay is troublesome.

Not recommended for export since the European type of grape from California with better keeping quality is available during the

same period.

Foothill grown lemons store better than coastal grown lemons, especially late picked; at Receiving Markets, only Strong" lots of

lemons should be stored and frequently inspected.

Soybean oil margarine is considered by some authorities to be less stable than cottonseed oil margarine.

California and Arizona varieties are more susceptible to low temperature rind disorders.

For best ripening, pears should be held at about 65 . for 2 to 3 days prior to serving.

Early and intermediate crop potatoes may possess better or poorer keeping qualities than potatoes show on the table. Many lots

of early potatoes are too immature for export, and some intermediate crop potatoes are not suitable for export because of poor quality

and condition. Extreme care must be exercised in the selection of potatoes for export from the middle of May to the middle of August.

The quality and condition of available supplies must govern the final choice between old and new crop stock for export during the first

part of this period, and such factors also must govern the choice of stocks of new crop potatoes for export later in this period.

important to remember that the length of storage should

(c) Approximate storage life. Storage

be based on the date of packing and not on the date of

life is the total elapsed time from date of pack to date of

receipt.

issue for immediate consumption. The approximate

storage life given in table 5-2 is the best estimate of

b. Storage.

Careful, correct storage methods

expected life based upon experience for subsistence

prevent damage to items in storage and assure speed

procured and stored in accordance with applicable

and efficiency in the receipt, handling, and issue of such

specifications and regulations.

Specific lots of

items. Shipments should be segregated and clearly

subsistence may be expected to show signs of major

marked so that the oldest lots, as packed and not as

quality loss within +20 percent of the time listed.

received, are issued first, unless the newer lots show

Therefore, procedures shall be established to provide

evidence of deterioration or spoilage. The particular

surveillance from time of receipt until the subsistence is

method used for storing each item depends on the

issued and consumed. The frequency of inspection

nature of the container, the nature of the commodity,

should be established through actual experience with

and the breaking strength of the bottom layers. For

various products and as prescribed in pertinent military

example, items packed in glass containers with cork

publications. Storage life will be somewhat lessened

stoppers should be inverted to prevent the drying out of

depending on the extent of deviation from the ideal

the cork.

storage temperature and RH conditions cited in (a) Lutz,

(1) Storage precautions. Care should be

J.M., and Hardenburg, R.E., U.S.

DA Agriculture

taken that items are not stacked so high as to cause a

Handbook, No. 66 (1977), the Commercial Storage of

bursting or crushing of the bottom layers; nor should

Fruits, Vegetables, and Florist and Nursery Stocks and

items be stacked so high that the top layer is subject to

(b) the Refrigeration Research Foundation, Commodity

the higher temperature more prevalent near the ceiling

Storage Manual, 1982.

or overhead. Stacking in close proximity to steam or

other heated pipes shall be avoided. Use pallets to

5-18.

Semiperishable Subsistence in Dry

raise subsistence off the floor and pile individual lots to

Storage.

permit the circulation of air around the lots. Bagged

a. The product.

The term semiperishable

items and those requiring fumigation and insect control

should not be stored in large masses in corners of the

subsistence refers to food items that are canned, dried,

storeroom or directly against the walls; such storage

dehydrated, or otherwise processed to the extent that

leaves insufficient room for cleaning and inspecting.

such items may, under normal conditions, be stored in

Palletized storage is used as this facilitates handling of

nonrefrigerated spaces. Semiperishable subsistence too

the stores and reduces losses by breakage in handling.

often is regarded as nonperishable commodities which

All items should be properly cross stacked to keep the

do not require care or protection in storage. While

stack solid and prevent it from toppling.

semiperishable subsistence is not nearly as susceptible

to spoilage as perishable subsistence, spoilage can and

(2) Storage periods (keeping time). The safe

will occur if the products are mishandled, improperly

storage period for dry subsistence items varies greatly,

stored, or stored for excessive periods of time. It is

depending on such elements as temperature,

5-54