(1) Storage characteristics After harvesting, potato generally has a physiological dormancy period of 2 to 4 months, varying in length and species. The late dormancy usually has a short dormancy period, and the early maturing species have a long dormancy period. Maturity also affects the length of dormancy, and potato tubers do not have a longer dormancy period than mature ones. The storage temperature also influences the length of the dormancy period, and the dormancy period of the stored tubers under a suitable low temperature is long. In particular, the low temperature during the initial storage is more favorable for prolonging the dormancy period.
Potatoes are rich in starch and sugar, and starch and sugar can be transformed into each other during storage. When the temperature dropped to 0°C, the activity of starch hydrolyzing enzymes increased and the monosaccharides accumulated in the tubers. The sweetness of the tubers not only impaired the quality of the food, but also made the processed products brown. If the storage temperature rises, starch can be synthesized after a period of time.
(2) Storage conditions Fresh potatoes are suitable for storage at 3 to 5°C, but potatoes used as potato chips or French fries should be stored at 10 to 13°C. It is generally believed that the suitable relative humidity for storage is 80% to 85%. Humidity is too high to increase rot, humidity is too low for water loss, and tubers shrink. Light can promote potato sprouting and increase the content of solanine in tubers. The content of solanine glucosides in normal potato lumps does not exceed 0.02%, which is harmless to humans and animals. However, after irrigating or germinating potato stalks, solanine glycosides are rapidly increased, which has a toxic effect on humans and animals. Therefore, potatoes should be stored away from light.
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