Potatoes make demands
The potato is not undemanding and those who ignored this during storage will have little pleasure in its potato potatoes. If the storage is too light and too warm, germs quickly appear on the bowl. These germs deprive the potato of nutrients. This causes the tubers to shrink. The potatoes are still edible, but no longer a taste experience. With the germs, the potatoes also show more green spots. These should be removed carefully because they contain toxins and are not suitable for human consumption.
If the potatoes are not stored properly, mildew can quickly occur. If you do not regularly check your harvest, you can lose your entire stock. Once a tuber molds, this quickly transfers to the other potatoes.
If some things are considered regarding storage, potatoes will last for several months.
Tip: Late potatoes are stored in September, you can stock early potatoes from June.
Harvest potatoes in time, but not too early
Hobby gardeners will know what the talk is about. The potato tastes best if it is brought directly from the earth on the table. Depending on the variety, the potatoes can therefore remain in the bedding until autumn and you simply harvest as needed. However, ground frosts should by no means surprise the potatoes. The tubers are sensitive to frost and just a few degrees below freezing are enough to make the potatoes rot.
You can already harvest a first sample if the foliage on the potatoes turns slightly yellow. Before you harvest the potatoes for storage, it should be a few weeks after the leaves have died off. This time is important for ripening the potato. If the shell is firmer, the tubers are better storable and are less affected by rot.
What should be considered before storing the potatoes?
The potato harvest should be done in dry weather. It is also beneficial if the soil is well dried and do not stick mud and mud to the potato. Before storage, the tubers should dry completely in a dry and airy place so that mold and rot do not provide a point of attack.
Attention: Damaged tubers must not be stored. Cut out the affected areas generously and consume the potatoes as soon as possible.
Say goodbye to the sight of the spotless tubers from the supermarket. These may be visually appealing, but the label often includes the word “post-harvest”. The tubers are not only washed, but also treated with various substances to protect against rot and make the potatoes last longer. The potatoes destined for storage should not be treated. Dry earth on the tuber is not a blemish, but much better, namely a natural protective film against premature rottenness.
Tips for proper storage