Big differences in batches of potatoes

The differences between potatoes in storage are large. Due to the wet autumn, some batches were sanded in late and damp, while other batches have already completed the wound healing phase and are ready for treatment with sprout inhibitors.

Potatoes harvested late are usually cold (8-10°C) and stored with more moist soil. Due to the low product temperature, the drying process is slower. Cold air can contain less water vapor and cold air therefore quickly becomes saturated during drying. At a product temperature of 13°C, for example, potatoes dry 30 to 40% faster than at 8°C.

Warm air can absorb more moisture than cold. Air at 13 °C contains 100% RH 11,4 gr/m³ moisture. At a temperature of 8 °C 100% RH that is only 8,3 gr/m³.

And if there are rotten tubers in the batch, it is even more important that ventilation can continue with drying air. After all, a wet, moist batch of potatoes tends to get colder when it dries because heat is extracted from the potatoes, which is necessary for drying/evaporating moisture. Then the drying and the wound healing takes even longer. The specific advice is:

• Heating potatoes to 12-13 °C with a stove
• Making the batch dry (also necessary for sprout inhibitors)
• When the party is externally dry, the wound healing begins
• Wound healing at 12 °C takes about 3 weeks
• Dry regularly during wound healing if rot is present

Start with sprout inhibition
The dry batches are now ready for sprout inhibition. In this first year without CIPC, this will require extra attention. The new agents often require a specific application technique and time of administration. In all situations, good air circulation in the storage is of the utmost importance for a good result.

Due to the new situation, sprout inhibition requires intensive cooperation between the grower, supplier of the sprout inhibitor and the storage specialist. All knowledge and experience will be needed to successfully complete the sprout inhibition. Also ask your storage specialist† He gives good advice about setting the climate computer and the fans so that the agent is properly absorbed in the ventilation air.

Let CO₂ don't get too high
To maintain the frying quality of chips potatoes, the CO₂ level should not be too high because it has a negative influence on the reducing sugars. This certainly applies to potatoes that have already been refrigerated. In a period with warm nights, there is no ventilation with outside air. Therefore, set the storage computer in such a way that it is regularly refreshed and ensure that the CO₂ level remains below 2500 - 3500 ppm (maximum level depends on variety and how dense the shed is). Another tip: after a few warm days, don't cool too quickly on a cold night. Use the maximum cooling per day setting so that the cooling does not go too quickly. This also prevents the excessive occurrence of cold sweetening.

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