Abstract

The main object in the storage of any food product is to prolong its edible state for as much time as possible, and to minimise the losses due to dryage or decay that may occur during the period. In the case of perishables like potato, storage losses are bound to be heavy and may occur in various ways. If kept piled in sacks or other containers, the tubers tend to sprout early, with consequent shrinkage and loss in weight and quality. This will be more, if the tubers are harvested after full maturity and some quantity of soil adheres to the tubers, which will be the case when the soil was too wet during lifting. Freshly harvested potatoes, stored under such conditions, are likely to decay quickly.

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