France: Potato storage is more difficult to manage

"This year is marked by better harvesting conditions than the previous one, more advanced germination, and a tendency towards over-storage in warehouses. The application stages were already one to two weeks ahead of schedule for the treatment with maleic hydrazide , a pre-germination agent applied in the field. This advancement is also evident during storage, with significant germination. For fresh produce, the first treatments have already been carried out in storage."

For potatoes intended for industrial use, the healing phase is complete in most cases and a first anti-sprouting agent has also been applied or is about to be applied, depending on the storage conditions and the planned release date.

If the quantity of tubers stored exceeds the building’s initial capacity, ventilation may be insufficient, and it may be difficult to reach or maintain the target temperature. Generally, the tubers are quite healthy this year. However, if disease problems arise, the situation will be more difficult to manage. Sprouting inhibitors may also be less evenly distributed within the piles, and sprouting may be less well controlled. Ideally, in the case of multiple buildings, storing varieties with similar dormancy periods together is recommended to facilitate the management of sprouting inhibitor treatments.

Remember that for the fresh market, the optimal storage temperature is 4 to 6°C, generally achieved with a refrigeration unit. For processing, potatoes are typically stored at 7 to 8°C, or even higher depending on the market, with cooling that can only be achieved using outside air. In the absence of a refrigeration unit and automatic temperature control, ventilating the tubers at night to cool them is recommended, favoring cooler temperatures and high humidity to prevent dehydration.