Potato storage is the controlled holding of tubers in dark, ventilated facilities at regulated temperature and humidity to suppress sprouting, limit disease and preserve the quality attributes required by the intended end use.
In trade practice
Storage temperature is set according to end use: lower temperatures suit long-term holding but can raise reducing-sugar levels, causing unacceptable darkening in fried products. Buyers of processing potatoes therefore specify maximum sugar thresholds and require pre-shipment reconditioning periods. Stores are monitored for ethylene, CO2 and relative humidity, with records made available during supplier audits. Sprouting inhibitors, where permitted, must be declared and comply with applicable pesticide residue rules.
In a specification
A purchase specification typically states target storage temperature range (indicative), maximum allowable sugar content at time of delivery, and any restrictions on sprouting-inhibitor treatments applied during storage.