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For autumn-winter storage potatoes principle of food preservation are important temperature, humidity, presence of oxygen, which in the absence of light is regulated by ventilation. Control of these factors is performed principle of food preservation for the entire storage period. Immediately after the potato begins treatment period, during which the tubers ripen, they have received during the harvest damage gradually principle of food preservation heal skin stronger, and it tastes better.
The duration of the treatment period of 40-45 days, the optimum temperature is 18-19 C. Time, but can reach up to 11-13 C (depending on the weather conditions), humidity 90-95%. For the passage of the treatment period can lay the potatoes in temporary storage. Ware in the treatment period should be in the dark, the seed may be contained in the light and become green. At the end of the treatment period are shown all hidden tuber, so before placing them on permanent storage inspect and remove all damaged.
Long-term storage of ware potatoes principle of food preservation requires a lower temperature (2-3 C) to prevent it from sprouting. When short-term storage (2-3 months), the temperature principle of food preservation can be higher (5-7 C). Humidity in stored principle of food preservation mainly lower than the therapeutic period, and averages 85-93%. principle of food preservation At higher humidity before awakening eyes. When the humidity is below 70% of the potato loses its elasticity.
Ventilation principle of food preservation - a very important condition principle of food preservation for the proper storage of potatoes. In the oxygen-free environment tubers suffocate principle of food preservation and die. If oxygen is insufficient, blackens pulp tubers, primarily in the core. With ventilation regulate all factors affecting principle of food preservation the storage, temperature, humidity and air circulation.
Humidity during storage is basically an average principle of food preservation 85-93%. At higher humidity before awakening eyes. When the humidity is below 70% of the potato loses its elasticity. Quality storage container is provided, which contains the tubers. Packagings are very comfortable mesh bags in which potatoes are well ventilated. They can be stacked to a height of 1-1.5 m. Fogging potatoes during storage occurs when the air above it is colder than the inside layer of potatoes. The difference 1 may result in significant sediment moisture. To combat principle of food preservation this phenomenon needs to be maintained at a higher temperature over the potatoes, and lower - under it and store the tubers in small batches.
Ware potatoes can be stored at a temperature of 1-2 C, especially after the harvest in adverse conditions (waterlogging, late blight). This temperature constrains the development of fungal and bacterial diseases, but contributes to the accumulation in the tubers principle of food preservation of high sugar content. principle of food preservation Therefore, before using for food purposes or for processing tubers need 1-2 weeks to stand at a temperature of 15-17 C. During principle of food preservation this time, the accumulated sugar goes into starch and potato flavor restored.
The air temperature principle of food preservation during storage of seed potatoes are slightly higher than the food. Different varieties of uneven temperature conditions required but stored at a temperature of 4-6 C does not tend to decrease seed qualities. If you do not have storage principle of food preservation facilities for potatoes, a small amount of seed tubers can be put in a home refrigerator at a temperature of 3-4 C.
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