How to improve potato storage and cooking quality
Once the crop has been harvested the story does not end. Damaged or infected potatoes going into store will produce significant losses during storage.
The appropriate storage temperature depends on the potato market
- Seed potatoes are stored at low temperatures, around 35-39˚F, to minimize decay and to control the physiological age of the tubers.
- Fresh market potatoes are kept at around 37-41˚F to minimize weight loss and maintain a fresh, good-looking tuber.
- French fry and crisping potatoes need to be stored at higher temperatures; 44-48˚F, to minimize the level of reducing sugars. Reducing sugars accumulate below and above 48˚F, and the changes induced by higher temperatures are irreversible.
Crop nutrition is essential
The nutrients below have important effects on potato storage and cooking quality:
- Potassium - Potash affects bruising, enzymatic blackening and after-cooking blackening
- Calcium - Calcium helps prevent storage rots caused by Erwinia spp and also skin diseases
- Boron - Boron may reduce enzymatic blackening
- Magnesium - Magnesium may reduce enzymatic blackening
Growers can also influence potato storage and cooking quality by
- Selecting the right variety with the right cooking quality for the market.
- Irrigation scheduling to maximize quality characteristics.
- Minimizing damage during harvesting.
- Using in-store treatments (e.g. fungicides) to reduce tuber disease build-up.
- Controlling temperatures in storage.
Recommended Yara fertilisers for potatoes
Related articles
How to reduce the incidence of potato soft rots
Potato soft rots are a range bacterial diseases that rot the tubers in storage.
Correct crop nutrition prior to harvest, particularly calcium and boron has a positive effect against soft rots.
How to influence potato tuber dry matter content
Potato tubers with high dry matter tend to bruising more easily and disintegrate when boiled but have better fry colour when processed. Nitrogen, potassium and magnesium can all have influences on tuber dry matter content.
How to reduce potato bruising
Potato tuber bruising is a serious problem in the potato industry. Correct nutrition of the crop prior to harvest can minimise the risk of bruising occurring with potassium, calcium and boron all having effects that reduce bruising.
Potato agronomy advice
How to make better informed nutrient decisions
Our collection of tools help you to make better nutrient decisions in making the right fertiliser choice and applying the right amount of nutrients at the right time and in the right place so that the crop yield and quality can be maximised whilst still keeping costs in check, avoiding over-fertilisation and protecting the environment.
