How to reduce potato (aloo) tuber storage losses and greening?

Storage losses come from rots, sprouting, weight loss and greening, and most are reduced by good harvest and handling. Harvest at full maturity after dehaulming, cure tubers in shade so skins set, and grade out cut, bruised, green or diseased tubers before storage. For long holding, cold storage at low temperature and high humidity is best; on farm, keep potato in a cool, dark, ventilated place since light causes greening and the bitter compound solanine. Never store in heaps in sunlight or warm rooms where they sprout and shrink. Earthing up during the crop and timely late blight control prevent tuber infection that rots in store. Inspect periodically and remove rotting tubers so spoilage does not spread.