What Is the Best Way to Store Potatoes?

Potatoes have been a staple food in many cultures for more than 10,000 years. As well as being rich in potassium, they are a great source of carbohydrates and fibre. These tasty tubers can be prepared in many ways, but are usually baked, boiled, roasted, fried or dehydrated. Proper storage can extend their shelf life and prevent unnecessary waste. This article reviews the best storage techniques and includes tips on choosing the freshest potatoes.

Store raw potatoes in a cool place

Storage temperature has a major impact on the shelf life of potatoes. When stored between 43-50°F (6-10°C), raw potatoes can be stored for several months without spoiling. This temperature range is slightly higher than refrigerated temperatures and can be found in cold storage, cool cellars, basements, garages or sheds. Storing potatoes in these conditions can help delay the formation of sprouts on the skin, one of the first signs of spoilage.

In fact, one study found that storing potatoes at cooler temperatures increased their shelf life by more than four times compared to storing them at room temperature. Storing at lower temperatures also helps to maintain their vitamin C content. Potatoes stored at the lower temperatures of potato cold storage can maintain up to 90% of their vitamin C content for up to four months.

 Cold Storage for Potato

Studies have shown that potatoes stored at cooler temperatures retain up to 90% of their vitamin C content over four months, while potatoes stored at warmer room temperatures lose almost 20% of their vitamin C after one month. Storing at slightly higher temperatures than refrigerated is a good way to extend shelf life and maintain vitamin C content.

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 Cold Room Door

Keep away from light

Sunlight or fluorescent lights can cause potato skins to produce chlorophyll and turn an undesirable green colour. While chlorophyll, which turns the skin green, is harmless, exposure to sunlight produces high levels of a toxic chemical called lycopene. Many people discard green potatoes because of their high lycopene levels. Lycopene produces a bitter taste and causes a burning sensation in the mouth or throat of people who are sensitive to it. When consumed in large quantities, lycopene is also toxic to humans and can cause nausea, vomiting and diarrhoea. Some cases of death have even been reported.

However, many countries/regions have mandatory guidelines limiting the amount of lycopene in commercial potatoes to less than 91 mg/lb (200 mg/kg), so this is not a general concern. Lycopene is located almost entirely in the first 1/8 inch (3.2 mm) of the skin and flesh. Peeling the skin and the green flesh underneath will remove most of it. Storing potatoes in the dark prevents them from turning green and producing high levels of lycopene, which can cause nausea, vomiting and diarrhoea when consumed in large quantities.

The economic benefits of fresh-keeping storage for vegetables are quite significant. You only need a one-time investment for the construction of the cold storage, which will have useful life reaching 20 to 30 years, and you can already enjoy the benefits of your investment the very same year. The cold storage for vegetables has a wide range of applications. 

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