Not all gardeners can boast potatoes until a new crop. Tubers can freeze, rot, sprout and turn green. In order to prevent the negative consequences of improper storage, follow a few rules and then even in late spring, potatoes will delight in perfect preservation and great taste.
We put potatoes only in clean containers
Regardless of where the crop is planned to be stored, tubers should be completely clean. They must first be cleaned of dirt and dust, washed, dried and, if necessary, painted. Can be used:
- wooden boxes;
- bags;
- grids;
- plastic mesh containers.
You can also store in bulk a small amount of potatoes. This method was mainly used by our ancestors.
Disinfect walls, containers and stands
For the best preservation of the harvest until the next season, it is necessary to choose a suitable room for this. Usually it serves:
- cellar;
- basement;
- underground;
- pantry.
All walls of the room, stairs, shelves, hoods, containers and stands must be pre-disinfected. Most often, a lime solution is used for these purposes. You can also fumigate the room with sulfur, and then thoroughly ventilate.
If mold was previously noticed in the potato storage room, it must be treated with anti-mold formulations.
Checking the operation of ventilation systems
Before laying vegetables, it is necessary to check the air exchange. The tubers must breathe. Therefore, you need to make sure first of all that there is sufficient ventilation in the tanks and the serviceability of the ventilation systems of the room.
If necessary, clean the hoods, check if they can handle the air exchange. In addition, regularly ventilate the room to prevent mold.
We put bags of herbs near the potatoes
To prevent the spread of potato and rot diseases, sew small cotton bags and place pre-dried herbs in them. You can prepare such herbs and leaves from:
- mountain ash;
- wormwood;
- dreams;
- fern.
Spread such bags evenly between potatoes and crates. Gradually, throughout the season, herbs will release volatile and prevent decay.
No sudden temperature spikes
Try to keep the room temperature at the same level. If it drops below zero, then this will negatively affect the taste of potatoes and create conditions for decay. The most optimal temperature is 2-3 degrees.
But, even if it is higher, but stable, it is better for the crop than sharp jumps. Under such conditions, the shelf life of potatoes is greatly reduced. For continuous monitoring, install several thermometers at different heights. So you will have a full picture of the conditions of detention.
Protecting potatoes from the light
Keep the crop necessary in complete darkness. If the potato is stored in a place where the light gets, it must be completely protected from lighting by covering with shields or a dense cloth. At the same time, do not forget about air access.
Darkness, good air circulation and dryness are important parameters to keep the crop in good condition.
Do not forget about weekly crop inspections
Every week you need to monitor the condition of vegetables. Review tubers for rot and mold. If such instances are found, they must be disposed of immediately.
Neighboring tubers will also have to be thrown away. Otherwise, you risk the rest of the good potatoes.
Also check the temperature, ventilation, evaluate the smell and check for midges. All defects are best addressed promptly.
You can keep root vegetables in excellent condition until the early harvest of the next season, if you carefully prepare for the correct content of vegetables. It is also important to monitor the storage conditions all this time, to eliminate defects that have appeared.
