Often during storage, potato tubers undergo deterioration, so that this does not happen, the specialists of the Omsk Reference Center (Omsky Biocluster member) recommend that two weeks before loading the potatoes for storage, whiten the inner surfaces of the storage with a solution of freshly slaked lime with the addition of copper sulfate (2 kg of lime and 100 g of copper sulfate per 10 liters of water).
After whitewashing, the storage room must be dried. Before storing potatoes, dry them by holding them in the air for several days in a dark room (10-14 days). The stored potatoes should not contain tubers affected by fungal and bacterial diseases. The best conditions for storing potatoes are from +2 to +3 ºС with an air humidity of 85 - 90%.
Potatoes should be stored in bins or boxes with ventilation holes. The boxes are placed on a stand 15-20 cm high, while slightly receding from the wall. If potatoes are covered, then in a layer no more than 1.5 m. Defective tubers should be stored separately and used first. Even under very good growing conditions, there are always pathogens on the surface of the tuber that enter the warehouse with the potatoes. Therefore, there is always a danger that the products will rot.
