[Market-farming] Red potato storage
MAsteveINE at 207me.com
Tue Jun 7 07:43:18 EDT 2011
Here is the blurb from our management guide has on the subject
so I would add air movement to your list. Also, the old timers here used to take out the light bulb in
in their storage so no one could leave them by accident.
An important aspect of potato pest control is to provide a pathogen-free storage environment. All storage and potato handing equipment surfaces should be thoroughly cleaned and disinfected prior to handling and placing the crop into storage. Surfaces should be well moistened by the disinfectant spray. Spray bin walls until there is a slight runoff. Recommended disinfectants are quaternary ammonium compounds such as Hyamine 2389. Read label for suitability. Bins or equipment treated with quaternary compounds must be rinsed with clean water before coming into contact with potatoes to be used for human consumption.
Pre-storage Fungicide Treatment
Treatment of potatoes (seed and tablestock) with thiabendazole (Mertect 340F) as they go into storage has produced excellent control of fusarium tuber rot in storage. The chemical should be applied uniformly in a fine mist or fog as tubers pass over a roller table or bin loader. The rolling motion will facilitate even coverage. To each ton of potatoes, apply 0.42 ounce of Mertect 340F in sufficient water to provide coverage. Do not saturate the tubers.
Healing of cuts and bruises is most rapid at high relative humidity (95%) with a tuber temperature of 50°F to 60°F and adequate through the pile ventilation. This temperature should be provided for two to three weeks at the beginning of the storage period. This process is called suberization. Effective suberization will reduce evaporative weight loss and prevent rot organisms from entering damaged tubers. After suberization the temperature should be lowered gradually to 40°F for tablestock or seed or maintained at 50°F for chip stock varieties. When a rot potential such as field frost, late blight or ring rot is present, the curing period should be eliminated, the temperature dropped and the ventilation increased. The crop should be utilized as soon as possible.
Temperature control is best achieved with forced air ventilation that is controlled thermostatically by an air proportioning system. Air flows should not exceed 1.0 cu ft/cwt/min. Storage relative humidity should be as high as possible without causing condensation on the storage walls and ceilings. Good insulation properly protected with a vapor barrier reduces danger of condensation.
This is grain, which any fool can eat, but for which the Lord intended a more divine means of consumption. Let us give praise to our maker and glory to his bounty by learning about... BEER." - Friar Tuck
----- Original Message -----
From: Willie McKemie
To: Market Farming
Sent: Tuesday, June 07, 2011 6:05 AM
Subject: Re: [Market-farming] Red potato storage
Thanks to all for the comments! Synopsis: cold, dark, dirty.
"Dirty" might be hard. Undetected rot and fire ant damage.
Willie, ONWARD! Through the fog!
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