Potato storage needs to grasp these links

1 Storage capacity

The total capacity of the cellar potato nuggets shall not exceed 65%. According to the test, the mass of potato tubers of 1 m3 is generally 650~750kg. The calculation method is as follows: the maximum storage capacity (kg) = the total volume of the cellar ×700×0.65.

2 Storage method

According to different varieties, different uses, different grades of classification storage. When stacking and palletizing, it is lightly loaded and placed, from the inside to the outside, and stacked in turn.

Bulk: manual handling, light loading and light placement, to prevent bruises; from the inside to the outside, stacked accordingly. Forced ventilation constant temperature library, bulk pile height up to 3 ~ 4m. The height of the natural ventilation cellar potato pile does not exceed 2m, generally about 1.5m, and the cellar with higher temperature should be below 1.3m. Otherwise, it will cause poor air circulation, excessive temperature, and insufficient oxygen supply.

Bagging: into a small hole weaving mesh bag, 35 ~ 45kg / bag, bag stacking, 7 ~ 9 layers high, the width is "well" or "Wu" glyph palletizing, stack and stack distance of 0.8 ~ 1m, easy to ventilate, observation, out of the cellar convenient.

Box: There are many packaging forms such as wooden crates, plastic boxes or moisture-proof and corrosion-proof metal baskets. If a wooden crate with a volume of 1.8 to 3.6 m3 is used for packaging, the stacking height does not exceed 6 layers, and there is a transportation and inspection work aisle between the stacks.

3 Storage conditions

Suitable storage temperature and humidity: seed potato storage temperature should be controlled at 2 ~ 4 °C; fresh potato storage temperature should be controlled at 3 ~ 5 °C; processed potato storage temperature should generally be controlled at 6 ~ 10 °C, but also according to the variety itself low temperature resistance, browning resistance and other characteristics to determine the appropriate temperature. The relative humidity of storage should be controlled at 85% to 95%.

Carbon dioxide concentration: The CO2 concentration in the seed potato storage (cellar) should not be higher than 0.2%; the CO2 concentration in the fresh potato and processed potato storage (cellar) should not be higher than 0.5%.

Light: Fresh food and processed potatoes should be stored away from light, and low-power electric lights should be used when lighting operations. Seed potatoes can be irradiated with scattered light in the later stage of storage, and the minimum intensity of scattered light is 75Lux.

4 General requirements for storage

Pay attention to the internal temperature of the potato pile, timely ventilation and heat dissipation, keep the temperature constant to the greatest extent, reduce temperature fluctuations, otherwise the heat accumulation will cause corrosion; the potato cooling should be slow in the early stage of potato storage after harvesting, and the rapid cooling leads to an increase in the brittleness of the potato block, which is easy to bump; the temperature control is appropriate, below 3 ° C, resulting in the pressure tolerance difference of the potato block, the increase of sugar, and the easy germination. Above 12 °C, increased breathing, easy to germinate, easy to infect diseases; avoid light, prevent cold damage and frost damage, do not make the temperature in the cellar below 1 °C; ventilation is smooth, control the appropriate CO2 concentration below 2000ppm, oxygen concentration can not be less than 5%; keep the potato skin not damp. The relative humidity of control is between 85% and 95%, seed potatoes and vegetable potatoes: 3 to 5 °C; short-term storage of industrial processing potatoes: 10 to 13 °C; long-term storage: 5 to 9 °C, "warming" before processing.

5 Storage process management

Early storage: From October to November, the potatoes enter the cellar, in the early stage of dormancy, strong breathing, exothermic heat, high cellar temperature, high humidity. Forced ventilation is carried out for more than half an hour every day.

Mid-storage: From December to February of the following year, the respiratory intensity is low. The temperature outside the cellar is also very low. The management at this stage is mainly antifreeze insulation, to close the cellar door and ventilation holes, if necessary, you can cover the potato pile with grass curtains to absorb moisture, keep warm and prevent freeze. Strictly prevent frost damage.

End of storage: From March to April, the temperature outside the cellar gradually increases, and the increase in cellar temperature can easily cause tuber germination. The focus of this stage is to maintain the low temperature in the cellar, minimize the influence of the temperature outside the cellar on the temperature inside the cellar, and avoid the rapid germination of potato blocks.

6 Identification and outbound

Identification: Each storage stack and the smallest packaging unit should establish a storage label. Among them: seed potatoes should include varieties, variety characteristics, cultivation technology points, grades, quality indicators, manufacturer or importer name and address, contact telephone number, place of origin, production year, net content, seed potato production license number, seed potato quarantine certificate number, packaging date; fresh potatoes should include varieties, uses, places of origin, harvest time, grade specifications, quantity, date of entry and exit (cellar) and shelf life; processed potatoes should include varieties, uses, places of origin, harvest time, grade specifications, quantity, and date of entry and exit of the warehouse (cellar).

Out of the warehouse (cellar): choose the warmer, sunny, windless weather out of the warehouse (cellar), the potato block should be basically consistent with the transportation temperature, to avoid the potato block temperature is too low to cause the potato skin moisture caused by disease. During the shipment process, mechanical damage should be avoided, the temperature should be controlled, and the loss caused by cold and heat should be avoided.

7 Bud inhibition and antiseptic technology

Potato storage uses chemical agents such as sprout suppressants and preservatives, which can better inhibit potato germination and prolong storage time; effectively reduce the occurrence of potato storage diseases and reduce decay.

Sprout suppressants: cyanogen, methyl naphthaleneacetate, chloraniline. The first two are more expensive, and the most used is chloroaniline.

Preservatives: Nearly half of the stored potatoes are treated with chemical agents, and 97% of the chemicals used are the broadest spectrum of tepadol (thiamine, benzimidazole, thiphenylimidazole), tetrachloronitrobenzene (TCNB), grammyld (50% sec-butylamine), and chlorine dioxide.

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Source: Jilin Vegetable Author: Yu Yanshen

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