market-farming AT lists.ibiblio.org
Subject: Market Farming
List archive
- From: "MAsteveINE" <MAsteveINE AT 207me.com>
- To: "Market Farming" <market-farming AT lists.ibiblio.org>
- Subject: Re: [Market-farming] Red potato storage
- Date: Tue, 7 Jun 2011 07:43:18 -0400
Here is the blurb from our management guide has on the subjectso 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.
MAsteveINE
StorageAn 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 TreatmentTreatment 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
|
-
[Market-farming] Red potato storage,
Willie McKemie, 06/06/2011
- Re: [Market-farming] Red potato storage, Barking Cat Farm, 06/06/2011
-
Re: [Market-farming] Red potato storage,
Rob Wallbridge, 06/06/2011
-
Re: [Market-farming] Red potato storage,
Willie McKemie, 06/07/2011
-
Re: [Market-farming] Red potato storage,
MAsteveINE, 06/07/2011
- Re: [Market-farming] Red potato storage, Vern and Amy, 06/07/2011
-
Re: [Market-farming] Red potato storage,
MAsteveINE, 06/07/2011
-
Re: [Market-farming] Red potato storage,
Willie McKemie, 06/07/2011
- <Possible follow-up(s)>
- Re: [Market-farming] Red potato storage, cjmaness AT juno.com, 06/06/2011
Archive powered by MHonArc 2.6.24.