Midwest Vegetable Guide - 2022 - 30

Field Production Information
Production Tables
Yield of Vegetable Crops
Crop
Asparagus
Bean, snap
Cabbage
Cantaloupe
Cucumber (slicing)
Cucumber (pickling,
hand harvest)
Onion
Pepper, green
Potato (fall)
Pumpkin
Spinach
Summer squash
Sweet corn
Sweet potato
Tomato (fresh market)
Tomato (processing)
Watermelon
1
2
13
10
9
6
13
14
10
10
6
10
4.5
7
11
25
15
15
15
12
10
18
17
15
15
8
13
8
12
13
29
20
Storage Conditions
Relative
Vegetable
Asparagus
Beans, snap
Beets & carrots,
bunched
Expected Yields in Tons per Acre
Average
2
4
20
19
15
12
23
20
20
25
10
16
10
15
15
33
25
This table only provides general yield estimates for new or
prospective growers. The USDA-National Agricultural
Statistics Service Vegetable Survey provides more accurate
information.
Postharvest Handling and Storage
Life of Fresh Vegetables
A lack of adequate refrigeration and cooling will shorten the
shelf-life and lower the quality of fresh vegetables.
Cucumber, eggplant, lettuce, green or ripe pepper, potato,
snap bean, summer squash, and tomato are among the most
susceptible vegetables to chilling or freezing injury. Some
cold injury symptoms that can make vegetables
unmarketable. The most typical include pitting, water- soaked
spots, browning, surface decay, and, in pepper and tomato,
failure to ripen.
The following list of recommended storage condition
information is adapted from The Commercial Storage of
Fruits, Vegetables, and Florist and Nursery Stocks (USDAARS
Agriculture Handbook Number 66, ars.usda.gov),
Knott's Handbook for Vegetable Growers (Donald N.
Maynard and George J. Hochmuth, 5th ed., 2007), and
Properties and Recommended Conditions for Long-Term
Storage of Fresh Fruits and Vegetables (Marita Cantwell,
University of California-Davis, Postharvest Technology
website, postharvest.ucdavis.edu).
Broccoli
Good Excellent
1.5
3
Cabbage, late
Cantaloupe
Cauliflower
Cucumber
Eggplant
Greens (collards,
kale, & spinach)
Lettuce
Okra
Onions, dry
Onions, green
Peas, in pods
Peas, southern
Pepper, green
Pepper, ripe
Potato, early
Potato, late
Pumpkin
Radish
Rhubarb
Squash, summer
Squash, winter
Sweet corn
Sweet potato
Tomato, light red
Tomato, maturegreen
Tomato,
firm-ripe
Turnip root
Watermelon
36
40-45
32
32
32
36-41
32
50-54
50-54
32
32
45-50
32
32
32
40-41
45-55
42-45
a
b
54-59
32
32
40-45
54-59
32
55-59
50-55
50-60
46-50
32
50-60
95-100
95
Relative
Temp (˚F) Humidity (%) Storage Life
2-3 weeks
98-100
95-100
98-100
95
95-98
85-90
90-95
95-100
98-100
90-95
65-70
95-100
90-98
95
90-95
90-95
90-95
90-95
50-70
95-100
95-100
95
50-70
95-98
85-95
90-95
90-95
85-90
95
90
7-10 days
10-14 days
10-14 days
5-6 months
2-3 weeks
3-4 weeks
10-14 days
1-2 weeks
10-14 days
2-3 weeks
7-10 days
1-8 months
3 weeks
1-2 weeks
6-8 days
2-3 weeks
1 week
a
b
2-3 months
1-2 months
2-4 weeks
1-2 weeks
c
2-5 days, up to
21 days for
supersweet
cultivars
4-7 months
1 week
1-2 weeks
3-5 weeks
4-5 months
2-3 weeks
aMost summer-harvested potatoes are not stored. However,
they can be held 4-5 months at 40˚F if cured 4-5 days at 6070˚F
before storage. They can be stored 2-3 months at 50˚F
without curing. Potatoes for chips should be held at 70˚F or
conditioned for best chip quality.
bFall-harvested potatoes should be cured at 50-60˚F and high
relative humidity for 10-14 days. Storage temperatures for
seed or table stock should be lowered gradually to 38-40˚F.
Potatoes intended for processing should be stored at 50-55˚F.
Those stored at lower temperatures or with a high reducing
sugar content should be conditioned at 70˚F for 1-4 weeks or
until trial cooking tests are satisfactory.
cWinter-squash varieties differ in storage life. Acorn squash
can be stored for 35-55 days, butternut squash for 60-90 days,
and Hubbard squash for 180 days.
30
Midwest Veg Guide 2022
http://ars.usda.gov http://postharvest.ucdavis.edu/
Midwest Vegetable Guide - 2022

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