The University of California Vegetable Research and Information Center

PROPER ENVIRONMENT FOR

POTATO STORAGE
The authors are: R. E. Voss, Extension Vegetable Specialist, Davis; K. G. Baghott, Farm Advisor, Modoc-Siskiyou
Counties; and H. Timm, Specialist, Department, of Vegetable Crops, Davis.

The two critical environmental factors suberin layer (similar to a scab on animals)
involved in properly storing potatoes are develops in 3 to 5 days. Cell regeneration, or
temperature and humidity. Adequate and complete wound healing, can take place
unrestricted air movement is also necessary beneath this suberin within 10 to 20 days,
to maintain constant temperature and depending on the condition of the potatoes.
humidity throughout the storage pile, and to
prevent excessive shrinkage from moisture When potatoes are placed in storage, rapid
loss and decay. cooling can result in more rot forming
organisms in the tuber because the entry
TEMPERATURE points remain unhealed. Rapid cooling,
particularly in the absence of adequate air,
Several factors can influence temperature can also result in black spot and other potato
management for stored potatoes. These damage.
include: whether the potatoes are to be
marketed for processing, as fresh table Disease Growth and Infection
stock, or as seed; the temperature of the
tubers at the time they are placed in storage; Most disease organisms logarithmically
the length of time the tubers are to be stored; increase their population growth at
the extent of tuber damage at harvest; and temperatures ranging from 40° to 80° F.
the presence of disease organisms. Lower temperatures lessen the possibility of
disease incidence during storage.
The storage temperature affects the curing
and wound healing processes, disease spread Since many of the common storage diseases
and severity, the sugar-starch relationships, naturally occur in the soil, they are
and respiration. Respiration, in turn, transported into storage with the tubers. It is
influences dormancy or sprouting, and essential, therefore, not only to heal the
weight loss. exposed wound areas to minimize pathogen
penetration, but also to lower the
Wound Healing and Curing temperature as soon as possible after storing
to minimize disease spread within infected
Tubers are often bruised and cut during tubers as well as from infected to sound
harvesting and pre-storage handling. tubers.
Regardless of how the stored potatoes are to This fact emphasizes the importance of
be marketed, wound healing is essential to careful harvesting and handling techniques
minimize the entry areas for ever present to minimize bruising, skinning, and cutting.
disease organisms. Healing proceeds most If late blight, other diseases, or field frost
rapidly at temperatures of 60° to 65° F. At damage are evident in tubers, rapid lowering
this temperature and with a high humidity, a of temperatures, even without the healing

Page 1
The University of California Vegetable Research and Information Center

and curing period, may be necessary to optimum wound healing during the curing
prevent breakdown. However, do not store period. It is also essential during the entire
these damaged potatoes for long periods of storage period to minimize tuber weight
time. loss; weight loss rapidly increases at relative
humidity levels below 90 percent.
Respiration and Sprouting
AIR MOVEMENT
The potato tuber reacts like any living
organism; respiration increases with Air movement may not be necessary during
increasing temperatures. When the the curing period because the heat and
respiration increases so does the tuber moisture generated by the potatoes may
weight loss. Since lower temperatures also provide an environment that is favorable for
maintain dormancy, keep temperatures as wound healing.
low as possible without otherwise
decreasing quality (e.g., sugar buildup in Do not allow free moisture (condensation) to
processing potatoes). For long storage form during storage. If that does occur, air
periods of 3 to 5 months, depending on the circulation may be necessary. Thereafter, air
variety, a sprout inhibitor is practical for movement may be required to maintain the
potatoes other than those to be used for seed. desired temperature and humidity
throughout the storage pile. This may also
Sugar-Starch Conversions require passing humidified air and/or heated
or refrigerated air through the pile.
Low temperatures (45° F. or lower) enhance
sugar formation. If the storage temperature From 10 to 20 cfm (cubic feet per minute) of
is maintained below 45° F. for a long time, air per ton of potatoes is usually optimum,
accumulated sugars in the tuber do not but the exact amount depends on the
readily reconvert to starch (recondition). temperature of the outside air being brought
High-reducing sugar concentrations result in in--warmer temperatures make more air
undesirably darkened potato chips and fries. necessary. The primary function of air
Some varieties recondition better from low movement is to maintain a uniform
temperatures than others. Norchip, for temperature and humidity. Therefore,
example, reconditions better from 45° F. continuous air movement is not necessary
storage temperatures than does Kennebec. since intermittent air movement can
accomplish this goal.
In general, the optimum, long-term storage
temperature for processing potatoes is Dirt and clods are a problem that can
approximately 45° F. For fresh market seriously affect air movement through the
potatoes, a temperature of 40° F. is storage pile. They tend to form a solid
recommended. Seed potatoes may be stored barrier that slows down air movement and
at slightly lower temperatures (38° to 40° F.) prevents air from reaching some areas of the
for better weight loss and sprout control. pile.

HUMIDITY REMOVAL PERIOD

Maintain a 95 percent relative humidity at Cold potatoes are brittle and may easily
all times. High humidity is essential for bruise or shatter during handling. Before

Page 2
The University of California Vegetable Research and Information Center

removing the tubers from storage, raise the Wound healing occurs most rapidly
temperature to 50° to 55° F. This can at 60° to 65° F., with 95 percent
sometimes be accomplished by removing humidity, and requires from 5 to 20
ventilation, which allows the heat from tuber days.
respiration to accumulate. More frequently,
however, heaters and/or forced ventilation of • If blight, other diseases, or frost
warm air is necessary. damage is already present, it may be
necessary to minimize or bypass the
SUMMARY curing period.

• Minimize bruising, skinning, and • The holding period requires low

cutting during harvesting and temperatures of 45° F., 40° F., or 38°
pre-storage by very gently F. for processing, fresh market, or
performing the entire operation. seed potatoes, respectively. Maintain
95 percent relative humidity.
• Remove clods and dirt before putting
the potatoes into storage. • Removal period: raise temperature to
50° to, 55° F. by discontinuing
• A wound healing or curing period is ventilation, or by using heaters
necessary to prevent entry of rot and/or ventilating with warm air.
organisms and to reduce water loss.

The University of Californians Cooperative Extension programs are available to all, without
regard to race, color, or national origin.

Issued in furtherance of Cooperative Extension work, Acts of May 8 and June 30, 1914, in
cooperation with the United States Department of Agriculture. James B. Kendrick, Jr., Director,
Cooperative Extension, University of California.

Page 3