Post-harvest Process of Potato

Postharvest Process of Potato

INTRODUCTION

Potatoes (Solanum Tuberosum) are a starchy root vegetable native to the

Americas, known for their round shape and white flesh with red, pink, or light brown
skin. They are a significant global food crop and the third most important food crop in the
world after rice and wheat in terms of human consumption. According to (Potato
Nutrition, 2023) Potatoes are a good source of vitamins, minerals, fiber, and plant
compounds that may help with heart conditions, weight management, and blood sugar
control. Some key nutrients found in potatoes include:

Calories: One medium-sized (5.3oz) skin-on potato has 110 calories.

Carbohydrates: A medium, 5.3-ounce potato with the skin-on contains 26 grams of
carbohydrates.
Fiber: Potatoes are a good source of fiber, with 1.8 grams per 100 grams of boiled
potatoes.
Vitamin C: Potatoes are rich in vitamin C, with 30% of the daily value per medium-sized
potato.
Potassium: Potatoes are an excellent source of potaasium, with 620 mg per medium-
sized potato.
Vitamin B6: Potatoes contain 0.2 mg of vitamin B6 per medium-sized potato, which is
10% of the daily value.
Potatoes are also rich in bioactive plant compounds, particularly polyphenols,
which are concentrated in the skin. Varieties with purple or red skin and flesh contain the
highest amounts of polyphenols, such as chlorogenic acid, catechin, and lutein (BSc,
2023).

The postharvest process for potatoes involves several important steps to ensure
quality and longevity. After harvesting, the potatoes are sorted to separate diseased and
cut tubers from sound ones. The sound tubers are then typically packed in hessian cloth
bags or nettlon bags for storage (Cooling India, 2019). To prolong the shelf life of
potatoes, they are often treated with sprout inhibitors, such as maleic hydrazide (MH-30),
either pre- or postharvest. These inhibitors help prevent sprouting and extend the storage
life of the potatoes (Utah State University, 2020).

Additionally, the 'curing' or 'wound healing' period immediately after harvest is

critical to successful storage. During this period, the tubers are stored at about 50-60°F at
high relative humidity (95%) for 10-14 days to allow wounds to heal and for skin set on
the tubers. It's also important to avoid bruising and skinning of the tubers during
harvesting, as this can make them susceptible to rot diseases. Furthermore, the storage
facilities should be thoroughly cleaned and inspected before storing the potatoes to
provide a pathogen-free environment (Admin, 2016).

RESULT AND DISCUSSION

POST-HARVEST PRACTICES AND TECHNOLOGY

HARVESTING

TRANSPORT

SORTING THRESHING GRADING

CURING DRYING

CLEANING

PACKAGING

STORING

MARKETING AND SUPPLYING

HARVESTING
Harvesting potatoes is a crucial step in the post-harvest
cycle, and it is recommended to do so when the potato
tubers are mature, typically indicated by the wilting of the
aerial parts of the plant. It is advisable to harvest as soon
as the potatoes reach their natural maturity, before the
ground becomes too hot (Meyhuay, M., 2001). Potatoes
are usually harvested when the crop is about 80-90 days
old and the aerial part of the plant turns yellow. It is
recommended to harvest in dry weather to avoid issues
such as soil adherence, which can promote conditions for
rot diseases.
Figure 1. Harvesting of potatoes.

Harvesting can be done manually with

tools like spades or khurpis, or with the help of
machinery such as tractor-drawn potato diggers.
Care should be taken to avoid bruising and
skinning of the tubers during harvesting, as this
can make them susceptible to rot diseases. The
harvested potatoes should undergo a curing
period in the field to allow for wound healing
and skin set on the tubers before storage. It is
important to grade out diseased tubers as quickly
as possible and to maintain good ventilation in
storage to ensure the quality of the harvested
Figure 2. Harvesting of potatoes using machines.
potatoes (Cooling India, 2019).
TRANSPORT
Transportation is an important
aspect of the post-harvest process for
potatoes, and it is recommended to
avoid bruising and skinning of the
tubers during transportation, which
can make them susceptible to rot
diseases. Potatoes can be transported
in sacks, huacales, or casks and
loaded into carts
Figure 3. Transported or trucks for transport to
in trucks.

warehouses (Cooling India, 2019). During transportation, it is crucial to avoid bruising

and skinning of the tubers, as these can make them susceptible to rot diseases and is
essential to minimize losses and maintain the quality of the potato crop (Utah State
University, 2020). It is recommended to
transport potatoes in dry weather to avoid
issues such as soil adherence, which can
promote conditions for rot diseases
(Meyhuay, M., 2001).

Figure 4. Transported in sacks.

THRESHING
Sorting
Sorting in the post-harvest process for potatoes is a crucial step that involves
separating damaged, bruised, or diseased tubers from sound ones. This can be achieved
manually or with the use of sorting machines, and it helps in identifying and removing
any foreign material such as soil clods that might cause deterioration of the harvested
potatoes (Meyhuay, M., 2001). Sorting is typically done immediately after harvesting, as
it helps in maintaining the quality of the potato crop (POTATO SORTING, GRADING

AND PACKAGING – NPCK, 2021).

Curing
Curing in the post-harvest process for
potatoes involves allowing the potato skins to thicken
and dry out, typically taking 2 to 5 days, and is
usually done in a cool, dark area with high humidity
to prevent mold and rotting (Green, 2023).

Figure 5. Sorting using manually and machine.

Figure 6. Curing of Potatoes.

Grading
Grading for potatoes in the post-harvest stage involves categorizing the tubers
based on size, shape, and quality to ensure the quality and market value of the crop. This
process helps in identifying and removing damaged, bruised, or diseased tubers, as well
as any foreign material such as soil clods that might cause deterioration of the potatoes.
Additionally, grading allows for the removal of unmarketable potatoes and influences the
determination of prices, providing a value addition opportunity for potato producers and
traders (POTATO SORTING, GRADING AND PACKAGING – NPCK, 2021).

DRYING Figure 7. Grading of Potatoes.

Drying potatoes after harvest is a recommended post-harvest process that can

reduce the severity of skin spot, silver scurf, black dot, and black scurf after storage.
Curing potatoes immediately after harvest and before storage is also essential to reduce
post-harvest losses, quicken wound healing and drying of tubers, harden the skin, and
reduce the dormancy period of potatoes meant for use as seed potato (Loosli, 2021).

CLEANING
According to (Wicks, 2023), Cleaning potatoes after harvest is an essential step in the
post-harvest process that involves washing, scrubbing, and drying the tubers to ensure
they are ready for cooking or storage. The cleaning process typically involves the
following steps:
1. Washing: Rinse the potatoes with water to remove dirt and debris. It is
recommended to avoid using soap or other cleaning agents, as they can leave
residue on the potatoes.
2. Scrubbing: Depending on the type of soil the potatoes were grown in, they may
require rigorous or light scrubbing. A vegetable brush, clean dish towel, paper
towels, or even an exfoliating bath and shower glove can be used to remove the
last bits of dirt.
 3. Drying: After washing and scrubbing, it is essential to fully dry the potatoes
before cooking or storing them. Tossing wet potatoes into the oven can have a
negative impact on the final dish.

Cleaning potatoes is essential for

maintaining their quality and preventing
food-borne illnesses. It is also crucial for
eliminating most of the pesticide residues
from the potato tubers. Therefore,
washing, scrubbing, and drying the
potatoes is an important step to ensure
they are ready for cooking or storage (Schildhouse, 2023).
Figure 7. Cleaning of Potatoes.

PACKAGING
Packaging plays a vital role in the post-harvest management of potatoes, as it is
essential for preserving the tubers until they are ready for sale and consumption. The
packaging material should be free from infection and physiologically inactive. It should
also aid in reducing shrinkage, protecting the produce from disease, minimizing
mechanical damage, and providing a suitable surface for affixing labels. Over-packing
should be avoided, as it can lead to compression bruising (POTATO SORTING,
GRADING AND PACKAGING – NPCK, 2021).
To ensure effective potato
conservation, whether under refrigeration
or through the use of sprouting inhibitors,
it is important to employ packaging that
allows for good air circulation and easy
handling. Utilizing 50 kg sacks of open
weft is recommended to achieve
Figure 8. Potato Hand Packing Propylene Sacks
superior air circulation, while boxes of
50 kg or 100 kg capacity are advised for packing the potato sacks, featuring lateral
openings to facilitate good airflow (Meyhuay, M., 2001).

STORING
Proper storage is crucial for maintaining the quality and shelf life of potatoes after
harvest. Early harvested potatoes are usually stored briefly, while mature or maincrop
potatoes can be stored for several months. To store potatoes, it is recommended to allow
them to dry for an hour after harvesting, either by leaving them in the garden or setting
them on a screen or lattice. The soil will drop away from the tubers as they dry, and any
remaining dirt can be removed with a soft brush (Albert, 2023).

Figure 9. Storing of potatoes after harvesting.

The selection of a storage method for potatoes is influenced by technical, social,

economic, and financial factors, and there is no universal approach. The choice of storage
method depends on various considerations, including the type of potatoes, the intended
market, and the available resources (Meyhuay, M., 2001). However, it is recommended to
use packages that allow good air circulation and easy handling, such as 50 kg sacks of
open weft or boxes of 50 kg or 100 kg capacity with lateral openings for good airflow
(Pinhero, R. G. et al., 2009).

MARKETING AND SUPPLYING

The marketing and supplying of potatoes in the post-harvest stage involve a
variety of strategies to boost sales and meet consumer demand. This includes promoting
the value of potatoes, offering specialty potatoes, and using effective packaging to protect
the produce during storage and
marketing. It is also important to
consider technical, social, economic,
and financial factors when selecting
storage and packaging methods to
ensure the quality and shelf life of the
potatoes (Rodriguez, 2022).
Figure 10. Supplying of potatoes in the market.

Potato production faces

significant postharvest challenges,
with studies reporting losses of 20-
25%. The losses occur due to poor
harvestin g practices, such as leftovers
and mechanically damaged tubers,
and the absence of storage
technologies for seed and ware
potatoes, as well as the use of
traditional storage facilities. Potatoes

are prone to diseases during storage and post-

harvest when unintended wounding occurs,
resulting in rapid quality loss that impacts the
tuber’s texture and ability to retain water. The
c hallenges encompass various stages,
including harvesting, sorting, cleaning, handling, and packing, as well as transportation.
Some key challenges include early sprouting and slow wound healing of potato tubers
inadvertently damaged during the operational process. Improved postharvest
management, including the development and implementation of effective storage
technologies and handling practices, is necessary to mitigate losses and ensure the quality
and safety of potato produce (Degebasa, 2020).

REFERENCES

Potato Nutrition Facts | Nutrients, calories, Benefits of a potato. (2023, November 30).
Potatoes USA. https://potatogoodness.com/nutrition/

BSc, A. A., PhD. (2023, April 14). Potatoes 101: Nutrition Facts and health Effects.
Healthline. https://www.healthline.com/nutrition/foods/potatoes

Utah State University. (2020). References. USU

.https://extension.usu.edu/vegetableguide/references

Admin. (2016, November 15). Potato harvest and storage. Center for Agriculture, Food,
and the Environment. https://ag.umass.edu/vegetable/fact-sheets/potato-harvest-
storage

Meyhuay, M. (2001). POTATO: Post-harvest operations. Fao.org.

https://www.fao.org/fileadmin/user_upload/inpho/docs/Post_Harvest_Com
pendium_-_Potato.pdf

POTATO SORTING, GRADING AND PACKAGING – NPCK. (2021).

https://npck.org/potato-sorting-grading-and-packaging-2/

Green, K. (2023, November 7). The Ultimate Guide to Harvesting, Curing & Storing
Potatoes. zone3vegetablegarden.
https://www.zone3vegetablegardening.com/post/storing-potatoes

Loosli, L. (2021, June 15). Potatoes: How to store after harvesting. Food Storage Moms.

https://www.foodstoragemoms.com/potatoes-how-to-store-after-harvesting/
 Wicks, L. (2023, February 17). Here’s how to properly clean potatoes in 3 simple steps.

Southern Living. https://www.southernliving.com/how-to-clean-potatoes-

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Schildhouse, J. (2023, July 11). How to wash potatoes. Taste of Home.

https://www.tasteofhome.com/article/how-to-wash-potatoes/

Albert, S. (2023, September 30). How to harvest and store potatoes -- Harvest to table. Harvest

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Pinhero, R. G., Coffin, R., & Yada, R. Y. (2009). Post-harvest storage of potatoes. In Advances in potato

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