Potatoes, also known as spuds, are mainly planted in China, Russia, India, Ukraine, the United States and other countries. Potatoes are extremely rich in nutrients. They are not only a high-yield food crop but also a high-quality vegetable for the market. Therefore, the quality of potato storage in cellars directly affects the supply of non-staple foods, the quality of consumption and the nature of seed potatoes. If stored improperly, diseases such as late blight, ring rot, soft rot and dry rot will occur, thus reducing the commercial value of potatoes. In order to prolong the freshness of potatoes, the method of storing potatoes in cold storage should be adopted to make the storage time of potatoes longer. So what are the precautions for storing potatoes in cold storage?

1. Pre-treatment before potatoes enter the cold storage: maintain and clean the cold storage. 10 to 15 days before potato storage, the storeroom should be thoroughly cleaned, the garbage in the storeroom should be cleaned up, and a comprehensive inspection and maintenance should be carried out. At the same time, sterilization and insecticide treatment should be carried out in the storeroom.

2. Pre-treatment before potatoes enter the storeroom: Before entering the storeroom, place the potatoes in a spacious place and remove the diseased, rotten and broken potatoes. Place the selected potatoes in a ventilated and cool place and dry them for 2 to 3 days to make the potato skins fully dry and the wounds heal. The temperature of the potato pieces should be reduced to the storage temperature. In areas where potato dry rot and soft rot are serious, after careful selection, the potatoes can be evenly sprayed with 800 times of 50% special bactericidal emulsion or 0.2% solution of formic acid and then the epidermis should be dried.

3. During the storage period: Try to avoid bruising when storing in the cold storage. A certain distance should be left between potato piles to ensure ventilation and the access of management personnel. The potato piles should not be too thick. In the initial stage, it is not easy to dissipate heat. In the middle stage, if the upper potato pieces are too close to the top of the storeroom, they are easy to be frostbitten and it is not easy to keep warm.