Potato Storage and Cooking Quality

The appropriate storage temperature depends on the potato market

• Seed potatoes are stored at low temperatures, around 2 - 4˚C, to minimize decay and to control the physiological age of the tubers.
• Fresh market potatoes are kept at around 3 - 5˚C to minimize weight loss and maintain a fresh, good-looking tuber.
• French fry and chipping potatoes need to be stored at higher temperatures; 7 - 9˚C, to minimize the level of reducing sugars. Reducing sugars accumulate below and above 9˚C, and the changes induced by higher temperatures are irreversible.

Crop nutrition is essential

The nutrients below have important effects on potato storage and cooking quality:

• Potassium - affects bruising, enzymatic blackening and after-cooking blackening
• Calcium - helps prevent storage rots caused by Erwinia spp and also skin diseases
• Boron - may reduce enzymatic blackening
• Magnesium - may reduce enzymatic blackening

Growers can also influence potato storage and cooking quality by 

• Selecting the right variety with the right cooking quality for the market.
• Irrigation scheduling to maximize quality characteristics.
• Minimizing damage during harvesting.
• Using in-store treatments (e.g. fungicides) to reduce tuber disease build-up.
• Controlling temperatures in storage.