Potato Storage During the Curing Period
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1972
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The subject is potato storage during their curing period. Proper manipulation of air flow, temperature and relative humidity can minimize weight loss, promote wound healing and prevent breakdown of sound potato tubers. There is general agreement on the need for a high relative humidity during this initial storage period, and for rapid cooling to about 50°F. (10°C) with high velocity air circulation if potatoes are diseased or have been frosted. However, temperature and air flow recommendations for the initial storage of sound tubers varies considerably. This paper presents experimental results of the cooling rates of Norgold Russet and Red Pontiac tubers and the weight loss of the tubers stored under different curing conditions.