Potato storage technology

From bulk storage to advanced container systems like Aspiration and EveryAir, proper potato storage begins with the right technology and microclimate control. Here’s how each stage - drying, healing, cooling and holding - protects quality and prevents losses.

Modern Potato Storage Technologies and the Microclimate Behind Them

There are several ways to store potatoes today - bulk storage, container storage with Aspiration System technology, container storage using EveryAir, and others described on the Agrovent website. The right choice depends on the type of building, harvest condition at intake, available equipment, and the financial capacity of the operation.

Regardless of the technology, one thing never changes: storage success depends on maintaining a stable, correctly controlled microclimate.
Temperature, humidity, airflow, and CO₂ removal must all be automated - no manual “luck-based” management can maintain stable conditions around the clock.

Potato Storage Stages

All potato storage technologies follow several key stages, each requiring its own temperature and humidity parameters:

Therapeutic period
Drying
Healing (curing)
Cooling
Holding & pre-delivery warming

Why Proper Healing Matters

Harvesting equipment always causes some level of mechanical damage - abrasions, cuts, and partial skin removal. Each injury becomes a doorway for pathogens such as dry rot, wet rot, or bacterial soft rot. Damaged periderm also increases moisture loss.

Healing (curing) allows the tuber to form a new protective layer.
Typical safe parameters:

Temperature: ~15°C
Relative humidity: 90–95%
Duration: 8–10 days
Ventilation: continuous, with airflow sufficient to remove moisture

However, these conditions are only suitable for mildly damaged tubers.
A crop with bacterial contamination or severe mechanical injuries must not be held at high humidity and high temperature - this accelerates the spread of disease.

The Role of Drying

Tubers must be completely dry before cooling and long-term storage.
Wet surfaces significantly increase the risk of bacterial and fungal spread — especially above +20°C.

Drying requirements:

Harvest from dry soil whenever possible
If wet, dry tubers immediately after loading
Maintain steady ventilation without over-drying the crop
Avoid condensation — it is the fastest trigger of soft rot outbreaks

Remember:
High humidity = good.
Moisture or condensation on the tuber = dangerous.

This is why Agrovent recommends using precision humidity sensors and automated microclimate controls. Even small errors in RH management can lead to severe losses.

Cooling: A Critical Phase

After healing, potatoes must be cooled carefully and gradually. Sharp temperature drops lead to condensation, stress, and increased respiration.

Cooling rules:

Reduce temperature slowly
Lower by ~1–2°C every few days
Maintain stable airflow across the entire mound
Avoid fluctuations or “cold pockets”

Typical storage temperatures:

Potato Use Case	Temperature
Seed potatoes	3–5°C
Table potatoes	3–5°C
French fries	5–8°C
Chips / crisps	7–11°C

Proper cooling reduces respiration, shrinkage, and sprouting - the three main causes of economic loss.

Why Automated Microclimate Control Is Essential

Modern potato storage relies on systems that automatically regulate:

Temperature
Relative humidity
CO₂ concentration
Airflow and pressure
Cooling / heating cycles
Drying and ventilation demands

Automated systems prevent sudden changes, eliminate human error, and adapt to crop condition in real time — making them indispensable for long-term storage.