We guarantee high product quality for your well-maintained products through our cooling and storage solutions, managed by a special process software that ensures minimal waste and low energy consumption. Products that enter potato storage facilities in poor condition cannot exit in good condition. Potato tubers contain a high percentage (75-80%) of water and are living organisms that undergo respiration. To provide the energy required for respiration, the starch in the tubers is reduced and converted into glucose. Therefore, it is essential to keep the storage temperature low to reduce both water loss through evaporation and starch loss through respiration.
Studies show that potatoes stored at 25°C have a shelf life of only 2-3 months, while those stored at 4°C can last 6-8 months. As temperature rises, physiological aging in tubers accelerates, leading to early sprouting. At higher temperatures, respiration speeds up and moisture loss increases, resulting in greater weight loss of the tubers. Additionally, lowering the storage temperature leads to the accumulation of reducing sugars (glucose) that are formed for respiration in the tubers. A high amount of reducing sugar in the tuber causes frying (chips, French fries) to turn dark during cooking. Furthermore, when these sugars are exposed to high temperatures during frying, a carcinogenic substance called acrylamide is formed. Therefore, it is not suitable to store frying potatoes at very low temperatures.
Studies indicate that the optimal storage temperature to prevent sugar accumulation in potato tubers is around 8-10°C. However, at these temperatures, some moisture loss occurs due to evaporation, and since sprouting begins at 8-10°C, sprouting occurs earlier. For this reason, table potatoes can be stored at slightly lower temperatures (5-7°C). In the production process of frozen products (French fries, potato wedges, etc.), an enzyme-inhibiting process called blanching is applied, which mitigates the negative effects of high reducing sugars. However, blanching cannot be performed in chip production. Therefore, potatoes intended for frozen production can be stored at slightly lower temperatures (6-8°C) compared to those intended for chips. It is not sufficient to control just the temperature of the storage. The humidity content of the storage atmosphere must be higher than that of the tubers (>90%); otherwise, moisture loss through evaporation from the tubers will increase.
When tubers respire, CO2 and some heat are released. In storages holding large quantities of potatoes (especially in bulk), proper ventilation is necessary to prevent CO2 accumulation, ensure adequate oxygen supply, and dissipate the heat generated. For this purpose, potatoes stored in bulk should not be placed directly on the ground; ventilation channels should be placed beneath them. Storing potatoes in crates or sacks provides better ventilation. However, excessive and continuous ventilation can lead to rapid drying of the tuber surroundings, increasing weight loss. Selecting and discarding diseased and damaged potatoes before bringing them into storage will reduce the spread of diseases in the storage.
As seen, the most important factors to consider in potato storage are storage temperature, storage humidity, ventilation control, and pest and disease management.
Seed potato storage differs from the storage of table and industrial potatoes. The primary aim here is to preserve seed tubers in suitable conditions until the next planting time. In this regard, in seed potato storage;
When seed potatoes harvested from the field are brought into storage, they should first undergo a drying and curing process at 15°C for 7-10 days. This process increases the skin formation and durability of the seed tubers in storage. After this period, the storage temperature should be gradually reduced to the final storage temperature by decreasing it daily by 0.5-1.0°C. The ideal storage temperature for seed potatoes is between 2-4°C.
Sudden drops in temperature to these degrees can disrupt the physiological balance in tubers and cause injuries. Similarly, when seed potatoes are removed from storage for planting, they should not be taken out all at once; the storage temperature should be gradually increased to 12-15°C. Seed potatoes can be stored in bulk in the storage, in small (50 kg) sacks, in large bags (big bags), or in plastic or wooden crates. Bulk storage is advantageous in terms of lower costs and more efficient use of storage space. However, the height of the bulk should not exceed 3-4 meters. Otherwise, the tubers will not be adequately ventilated, and damage such as crushing will occur in the tubers at the bottom. Before storing potatoes in bulk, ventilation channels should be placed on the ground beneath them.
In sack storage, it is also advisable not to stack the sacks too high, ideally up to a maximum height of 3-4 meters. Additionally, leaving spaces between the sacks at regular intervals is necessary for ventilation. The best method for seed storage is to store them in wooden or plastic seed boxes. These boxes typically hold between 750-1,250 kg of seed tubers. Depending on the height of the storage, these boxes can be stacked up to 5-6 layers high. When placing boxes inside the storage, care should be taken to avoid obstructing ventilation and ensure ease of operation for machinery. Sprout growth is faster in the dark, resulting in white and weak sprouts. Allowing some light to enter slows down sprout development and helps the sprouts become thicker and healthier. Therefore, especially if sprout formation has started early