Knowra Potato storage Potato storage Potato storage preserves harvested tubers by controlling temperature, humidity, light, ventilation, and handling to limit sprouting, decay, and damage.
Potato dormancy : A period after harvest when potato buds resist sprouting despite conditions that later support growth. Storage preserves dormancy by limiting the cues that trigger bud growth.
Seed potato : A potato tuber or plant material grown and certified for planting the next crop. Seed tubers must remain viable and develop suitable sprouts before planting.
Refrigeration : The removal of heat from an enclosed space to maintain a temperature below its surroundings. Refrigeration can suppress sprouting but may cause cold-induced sweetening in potatoes.
Glycoalkaloids : A class of naturally occurring compounds in potatoes, including solanine and chaconine, that can be toxic at high intake. Light exposure and sprouting can raise glycoalkaloid levels in stored tubers.
Potato curing : Postharvest holding under warm, humid conditions that lets minor wounds on potato tubers heal. Curing repairs harvest injuries before longer-term storage.
Potato processing : The conversion of potatoes into products such as chips, fries, flakes, and starch. Processing potatoes need storage conditions that preserve color and frying quality.
Root cellar : A cool, humid underground or earth-sheltered space traditionally used to store food crops. A root cellar offers a low-tech alternative for small quantities of potatoes.
Postharvest losses : The reduction in quantity or quality of food between harvest and consumption. Poor storage contributes to losses through rot, sprouting, water loss, and bruising.
Relative humidity : The ratio of water vapor in air to the maximum possible at the same temperature, expressed as a percentage. High humidity limits tuber water loss, while condensation can encourage decay.
Cold-induced sweetening : The accumulation of reducing sugars in potatoes exposed to low temperatures. Cold storage can prevent sprouting yet make tubers darken during frying.
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