Almacenamiento de Papas

Harvest a red, yellow or purple specialty potato and its skin color will be shiny and bright. That’s paramount, because skin quality drives buyers to put a particular potato in their shopping cart. Store that potato for a month or two, and its skin co...

The 13 major potato States held 115 million cwt of potatoes in storage April 1, 2009, down 9 percent from a year ago and 5 percent below April 1, 2007. Potatoes in storage accounted for 31 percent of the 2008 fall storage States' production, slightly b...

The storage of potatoes has come a long way over the past few decades. Remember the old potato houses with cement floors, big wood burning furnaces and poor ventilation? Today tubers are stored in high-tech buildings boasting two-stage ventilation sys...

Kevin MacIsaac says the easy part is over for Island potato producers - the harvesting.Now comes the tough part. Waiting for signs of rot to appear among the millions of pounds of spuds moved into storage."They're going into the building checking ...

The amount of reducing sugars in the potato are responsible for the colour formation of fried products. So if potatoes are too high in reducing sugars, they are not suitable for processing.