Key Rules for Effective Potato Storage: Scientist’s Advice
Proper potato storage is a key factor in maintaining the quality of the harvest and preventing losses. Quick drying, careful treatment of damaged tubers, and strict temperature control determine whether the development of fungal and bacterial infections, which can completely destroy the stock in storage, can be avoided.
This is reported by AgroReview
Main Threats and Storage Recommendations
Agricultural scientist Sergey Banadisev emphasizes that there are particularly high quality requirements for tubers in the market for washed packaged potatoes. If the product shows signs of scab, late blight, or rot, it loses its marketable appearance and becomes unsuitable for sale. Soft bacterial and dry rots pose a particular danger, often arising from harvesting immature tubers or storing them in excessively humid conditions.
“Mixed fungal and bacterial infections cause much greater losses than individual infections, as pathogens stimulate each other’s growth,” noted the expert.
To ensure long-term and safe potato storage, Sergey Banadisev recommends organizing a curing period lasting 2–3 weeks at a temperature of 10–13°C and humidity of 95%. If signs of disease appear during storage, it is necessary to immediately lower the temperature to 3–5°C and ensure constant ventilation, avoiding excessive humidity to prevent the development of bacterial diseases.
Preparation for Planting and Disease Protection
Pre-planting preparation of potatoes is another important stage in the fight against diseases. To protect tubers from anthracnose, silver scab, and fusarium, the expert recommends using fungicides containing imazalil, fluopyram, or azoxystrobin. The treatment should be carried out using the ultra-low volume spraying method (not exceeding 3 liters per ton). After this, the potatoes should be thoroughly dried.
“In the current phytopathological situation, evident moisture on the tubers is a conscious provocation of bacterial disease development,” summarized Sergey Banadisev.
Following these recommendations significantly reduces the risks of disease development during storage and preserves the quality of the potatoes until the new season.