Waterlogged rutabagas

[Dr.Drake]

All of the big grocery stories keep some produce damp (or wet): spinach, parsley, cilantro. This seems reasonable. They also keep some produce dry: potatoes, onions, apples.

Why the heck do they keep turnips and rutabagas in the wet section? I’ve asked them at three major chains and they all assure me this is right and proper storage, generations of dry root cellars aside. How did they decide this? Are they correct? What about carrots?

[Duck_Duck_Goose]

Because turnips and rutabagas require “wet” (humid) storage conditions.

http://aggie-horticulture.tamu.edu/plantanswers/vegetables/rutabaga.html

If stored between 32 to 35 degrees. F. and at a humidity near 90 percent rutabagas will keep for four to six months. Waxed roots will keep under refrigerator conditions for one to two months.

http://muextension.missouri.edu/explore/miscpubs/mp0562.htm

Turnip

* Cold and very moist
* 32 to 40 degrees Fahrenheit
* 90 to 95 percent relative humidity

Root cellars are not invariably “dry”, BTW. Some root cellars are cool and dry, while others are cool and moist.

You should have a little more faith in a businessman’s ability to figure out how to store his merchandise properly so it doesn’t deteriorate before he can sell it. Grocery chains have been storing and selling produce for about 80 years now; they have it down to a science. Literally. “The Commercial Storage of Fruits, Vegetables, and Nursery and Florist Stock.” PDF files. Turnips. Rutabaga. Both calling for 90 to 98% humidity.

Carrots are invariably either in plastic bags, or in the “sprinkler” section, and thus I deduce that they, too, require “wet” storage conditions. And the USDA very kindly confirms my deduction: Carrots. 98 to 100% relative humidity is recommended for optimum storage.