ASSIGNMENT

Postharvest Processing and Management

Submitted by:

Tausif Iqbal

00000400819

Submitted to:

Dr Khurram Yousaf

Date:

28-09-2022
 Potato
Potato is one of the major edible and profitable crop of Pakistan. Potato is fourth important crop
after wheat, rice and maize. Potato can be called complete diet. It contains plenty of starch.
Pakistani farmers have a strong interest in reliable potato varieties from high-quality, certified
seed potatoes.

Processing and management of potato crop

Harvest:
In preparation for harvest, it may be necessary to remove potato vines prior to harvesting the
tubers. Vine removal can be done mechanically or by the application of chemical vine-killers.
Potatoes are harvested for storage when tuber temperatures are between 45-60°F. At warmer
soil temperatures (above 60°F), field heat contributes to tuber quality deterioration before
cooling can occur in storage. When tubers are cold (below 45°F), potatoes bruise easily during
harvest. If days are warm, harvesting is done early in the day; conversely, if it’s cold, harvested
later in the day and continue into the evening. The ideal temperature during harvest is 60-70°F.
Grading:
Diseased tubers need to be graded out as quickly as possible. The longer they are mixed with
healthy tubers, the higher the chance of disease spread. Differentiation of quality for potatoes is
very complex.
However, high quality traits, in commercial trade, include more than 70 to 80% of tubers which
are well shaped, brightness of color (esp. reds, yellows, and whites), uniformity, firmness,
freedom from adhering soil, freedom from bruising (black spot or shatter-bruising), scuffing or
skinning, growth cracks, sprouting, insect damage, decay, greening or other defects.
Healing period:
The ‘curing’ or ‘wound healing’ period immediately after harvest is critical to successful storage.
Store tubers at about 50-60°F at high relative humidity (95%) for 10-14 days to allow wounds to
heal before placing potatoes into colder storage. Lower storage life is due to poor healing.
Airflow over and through the pile is important to supply oxygen and prevent condensation.
However, it is kept in mind not to over dry the potatoes during curing.
Packaging:
Potatoes are mainly packed in wide-meshed bags, but are sometimes also packed in perforated
plastic bags, crates, cartons and baskets.
Storage:
Before storing potatoes, facilities are cleaned thoroughly and inspected. It is made sure to
check the insulation, fans, humidifiers, and ventilation system. If any of these are in poor
condition it could result in losses due to disease.
After the curing period, potatoes are cooled gradually and steadily to the holding temperature:
38-40 F for table stock, and seed potatoes; 45-50 F for chipping or 50-55 F French fry stock.
Once potatoes reach the long-term storage temperature, they are ventilated several hours per
day or just enough to maintain pile temperature. Continuous ventilation is not necessary unless
condensation or rot development occurs within the storage area or pile. Constant ventilation
increases tuber weight loss and influences quality. A relative humidity of 95% is desirable for
long term storage to maintain quality and minimize shrinkage.
Transport:
Major means of transport are truck, railways, ships or sometimes by air. For long distances it is
transported in containers (Actively ventilated containers, open-sided containers, flat-tracks)