Potato storage and cooking quality
Once the crop has been harvested the story does not end. Damaged or infected potatoes going into store will produce significant losses during storage.
Storage and cooking quality cannot be overlooked and once the crop has been harvested the job is not finished as in most countries potatoes have to be stored to provide continuity of supply throughout the year. Tubers which are less prone to bruising or discolouration will store significantly better and retain better cooking qualities.
Correct balanced nutrition of the crop prior to harvest will influence the storage and cooking quality of the potato tubers. Potassium, calcium, magnesium and boron all have positive effect on potato tuber storage and cooking quality by reducing tuber bruising, enzymatic blackening and discolouration.
Crop nutrition is essential
The nutrients below have important effects on potato storage and cooking quality:
- Potassium - Potash affects bruising, enzymatic blackening and after-cooking blackening
- Calcium - Calcium helps prevent storage rots caused by Erwinia spp and also skin diseases
- Boron - Boron may reduce enzymatic blackening
- Magnesium - 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.
Related articles
How to influence potato tuber numbers
The numbers of potato tubers produced by each potato plant is influenced by agronomy and varietal potential. The nutrients phosphate, potassium, and calcium all influence tuber number.
How to increase potato tuber size
Tuber size and uniformity is critical for every market, whether it is fresh potatoes, seed or processing crops. Anything that the grower can do to prolong a healthy leaf canopy will increase the average tuber size.
How to improve potato skin finish
Skin finish is important as consumers increasingly demand potatoes with clean, attractive skins. Tubers with surface infections of skin diseases are less attractive and also likely to have a reduced storage life.
How to reduce potato bruising
Potato tuber bruising is a serious problem in the potato industry. Correct nutrition of the crop prior to harvest can minimise the risk of bruising occurring with potassium, calcium and boron all having effects that reduce bruising.
