Potatoes are a vegetable well-suited for long-term storage due to their chemical properties. While they are still preserved in primitive warehouses and caves, this method appears to result in significant waste.

Seed potatoes are stored differently from other potatoes. Except for seedlings, potatoes are chemically treated to prevent germination.

Storing potatoes is similar to storing onions. Like all root crops, potatoes must be removed from the soil and dried before storage. The drying process prevents rot from any damage during harvest or handling, and allows the potatoes to heal. After this process, the temperature of the potatoes is lowered by 0.5°C daily to prepare them for refrigerated storage. Seed potatoes are stored between 2 and 4°C in the refrigerator, while other types of potatoes are stored between 4 and 10°C. However, carbon dioxide control is just as important as temperature and humidity in refrigerated storage. Rising carbon dioxide levels must be controlled and maintained within specific limits.

Before market, potatoes are prepared for sale by increasing the temperature by 10°C daily without refrigeration. This will prevent condensation from forming on the potatoes.

The best storage method for potatoes is a modern warehouse where all stages of drying, curing, cooling, storage, and market preparation can be performed. It’s estimated that 50 million tons of the 300 million tons of potatoes produced worldwide are stored in such warehouses.