|Brown, Charles - Chuck|
Submitted to: Proceedings Washington State Potato Conference
Publication Type: Proceedings
Publication Acceptance Date: 3/31/2004
Publication Date: 11/15/2004
Citation: Brown, C.R., Corsini, D.L. 2004. Manejo de perdidas durante el almacenimiento de la papa. Proceedings 43rd Washington State Potato Conference. p. 43-50. Interpretive Summary:
Technical Abstract: Losses in storage due to rotting organisms or loss of physical attributes can lead to significant damage and economic adversity for the producer. There are several principles that people who directly manage the crop in the field and participate in the harvest should be aware of. First, the crop should be managed to minimize the occurrence of pathogens that lead to tuber rot. Water should be managed to avoid standing water or wet spots. If possible, do not harvest potato from wet spots in the field. At harvest care should be taken to keep potatoes dry. No free water should be allowed on the tubers. Upon harvest and placement in the storage, field heat should be removed by cooling down to 55 F. During this time oxygen consumption is very high and the prevention of anaerobiosis is important and will be prevented by air exchange at the rate of 20 cubic feet per minute per ton of potatoes stored. Recognition of the weaknesses and strengths of potato varieties is essential. Care should be taken to compensate for strong susceptibilities preferably by management during the growth of the crop. Fumigation before planting is necessary to control root-knot nematode, stubby root nematode, and early dying disease complex. Certain pests and diseases enter the tuber during the crop cycle, and, if detected, should direct the manager to market the potatoes with as little storage time as possible, as the symptoms worsen with time. Among these are Columbia root-knot nematode damage, late blight tuber infection, and Fusarium dry rot. For example, it is generally considered that over five percent of tubers infected with late blight may lead to crop loss during the storage time.