#ReducingPotatoLosses #PostHarvestLosses #Potatoes #FoodSecurity #Sustainability #Farming #Storage #SproutInhibitors
Potatoes are a vital crop worldwide, but their high water content makes them susceptible to post-harvest losses during farming, curing, handling, packaging, and storage. This leads to a reduction in food availability and sustainability. To address this issue, experts recommend various measures, such as selecting the right potato type, optimizing soil and weather conditions, and using appropriate equipment. The use of low-temperature cold storage and sprout inhibitors, such as CIPC or essential oils, can also minimize losses. However, CIPC usage can pose potential health hazards and may cause cancer in animals.
A study published in Potato Research, conducted by ICAR-Central Potato Research Institute, aimed to investigate the causes of post-harvest losses in two popular potato varieties in India, K Chipsona-1 and K Pukhraj. The study identified unpicked potatoes as the primary cause of losses during farming, and transpirational weight loss as a major cause during handling, curing, and packing. Heap storage was found to be the most damaging storage method, leading to weight and moisture loss. The study recommends storing potatoes at 10-12°C with a sprout suppressant to minimize losses during storage and post-storage activities.
Reducing post-harvest losses in potatoes is crucial for improving food security and sustainability. By understanding the causes of loss and taking specific actions, we can minimize losses and increase food availability.
