70 F. However, they should be protected from hard freezing and should be handled with great care while frozen. Parsnips held at 32 to 34 F for 2 weeks after harvest attain a sweetness and high quality equal to that of roots subjected to frosts for 2 months in the field. In Canadian research, a jacketed type storage provided optimum conditions for parsnip storage. Ventilated polyethylene crate liners aid in preventing moisture loss. Waxing is not particularly effective in preventing wilting and may hasten browning.
Storage diseases are gray mold, parsnip canker, bacterial soft rot, and watery soft rot.
Wear protective clothing and safety devices as recommended on the label. Bathe or shower after each use. Be cautious when you apply pesticides. Know your legal responsibility as a pesticide applicator. You may be liable for injury or damage resulting from pesticide use.