Introduction

A.A. Samsonov, a seasoned expert in vegetable and potato storage, shares insights from his years of experience designing and implementing innovative solutions. With a global perspective and a focus on both technical efficiency and economic viability, Samsonov offers practical advice for addressing the challenges of modern storage practices.

1. Can you share your experience with vegetable and potato storage technology?

In 2014, I designed and implemented my first long-term potato storage system in the Kamensky District of Sverdlovsk Region, Russia. The facility, originally designed to hold 1,500 tons with a pile height of 4 meters, was converted into a bulk storage system with floor channels. Today, it’s still operational and stands as an example of how old infrastructure can be revitalized.

Over the years, we’ve advanced our designs to meet growing demand. For instance, clients now use storage systems with pile heights of 5–6 meters to accommodate increasing yields, which have risen from 30 to 65 tons per hectare over the past decade. This growth has necessitated innovative solutions in storage infrastructure.

Beyond Russia, we’ve also worked in regions like Saudi Arabia, where traditional storage methods such as curing and drying are not part of local agricultural practices. In such cases, we adapt by implementing gradual temperature reduction and using air coolers connected to underground channels for bulk ventilation.

While I enjoy the challenge of repurposing old buildings into modern storage facilities, I believe in building new systems wherever possible. New facilities provide the flexibility to meet future market demands and align with a company’s growth plans for the next 10 years.

2. What methods do you use to extend the shelf life of vegetables?

• Remote Monitoring Systems: These allow real-time tracking of storage conditions, helping to identify and address issues before they escalate.
• Storage Logs and Visual Records: Maintaining a storage diary with photos of control samples is an essential practice for quality assurance.
• On-Site Laboratories: These enable producers to analyze product quality during storage, ensuring it meets market expectations.

It’s important to note that extending shelf life is only viable if it’s economically justified. Overextending storage can lead to diminishing returns. If challenges arise, we offer professional audits to help clients optimize their processes.

3. What factors influence vegetable quality during storage, and how do you manage them?

The five critical factors influencing storage quality are:

1. Temperature: Lower temperatures slow water loss (vegetables are over 80% water) and metabolic activity, reducing spoilage and sprouting risks. Each product and variety requires specific temperature settings to maximize shelf life.
2. Humidity: High humidity preserves quality but can promote fungal growth. For instance, preventing sclerotinia in carrots often requires lowering temperatures below freezing, which involves sophisticated systems like high-pressure nozzles and nitrogen integration.
3. Gas Composition: Proper CO₂ and O₂ balance is crucial. Uncontrolled CO₂ can lead to mold formation, particularly in containerized products. Automated systems can monitor and regulate gas levels effectively.
4. Fungal Diseases: Prevention starts in the field but can be managed during storage with advanced ventilation and cleaning systems.
5. Sprouting: Traditional methods like CIPC (chlorpropham) are no longer available in many markets due to regulatory bans. Alternatives, such as natural solutions and experimental technologies, are being developed.

4. How do you monitor vegetable quality during storage?

Our storage systems integrate advanced controllers capable of:

• Managing up to 20 storage chambers.
• Monitoring temperature, humidity, and gas composition.
• Automatically activating cooling, ventilation, or humidification as needed.

However, quality control begins in the field. Properly grown and harvested products require minimal intervention during storage. For example, using "potato-shaped" sensors during the growing season helps track conditions that affect storage outcomes, allowing for preemptive adjustments.

5. Do you have experience developing storage standards and procedures?

Yes, although much of my work involves adapting existing standards to meet specific client needs. For example, we developed a unique potato storage program for a client where the goal was to ensure the potatoes "ring" when tapped in the spring—an indicator of firmness and retained quality. This involved maintaining extremely high humidity levels in storage while carefully preventing mold growth.

6. What modern trends in vegetable storage do you consider most important?

Key trends shaping the industry include:

• Automation: Sensors for temperature, humidity, and CO₂ analysis during both growing and storage stages are game-changers. These systems provide real-time data for informed decision-making.
• Containerized Storage: Switching to container-based systems minimizes losses and streamlines operations.
• Sustainability: As labor shortages and environmental concerns grow, there’s increasing interest in automated systems and sustainable farming practices like drip irrigation.

Conclusion

A.A. Samsonov emphasizes that successful vegetable storage begins long before the product enters the facility. By combining advanced technology, meticulous preparation, and tailored solutions, businesses can achieve higher yields, longer shelf lives, and greater profitability. His forward-thinking approach positions him as a valuable partner for tackling the challenges of modern agriculture.