My stored potatoes shrivel, rot and turn green. How do I cut storage losses?
How to reduce potato (aloo) tuber storage losses and greening?
AAsit10 महीने पहले · 402 व्यू
4 जवाब
🌾Farmer.in Krishi Teamविशेषज्ञ ✓9 महीने पहले
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.
BBikash9 महीने पहले
Keeping them in the dark stopped the greening completely for me. Earlier I stored near a window and the top layer always turned green and bitter.
SSanjib9 महीने पहले
Skin set before storing matters a lot. When I lifted and stored straight away the thin skins scuffed and rotted. Letting the haulms die back and the skins firm up first cut my rot losses clearly.
NNirmal9 महीने पहले
Greened potato is not just looks, it turns bitter and is not safe to eat much of. So do not just scrape and sell green tubers cheap, keep light off the store in the first place. A dark covered space fixed it for my on farm lot.