Manufacturing Sustainable Chemistries to Prevent and Control Potato Storage Pathogens

Potatoes can suffer significant losses due to storage diseases. Storage pathogens enter the tuber at harvest through cuts or bruises, as well as from contaminated storage facilities. Early curative therapy immediately following harvest/before storage, as well as occasional administrations throughout storage can help to reduce the frequency and severity of storage losses.
The primary diseases of concern during potato storage include but are not limited to: Bacterial Soft Rot caused by bacterium Erwinia caro-tovora, Dry Rot caused by fungus Fusarium spp., Late Blight caused by oomycete Phytophthora infestans, Pink Rot caused by oomycete Phytophthora eryth-roseptica, Pythium Leak caused by oomycete Pythium spp., Ring Rot caused by bacterium Clavibacter mich-iganensis subsp. sepedonicus and Silver Scurf caused by the fungus Helminthosporium solani.
“An unclean storage building cannot be sanitized. Since sanitation effectiveness requires direct contact with the pathogens, the surface should be free of cracks, pits, or crevices that can harbor microorganisms. Efficient cleaning starts at the top of the equipment and works down. Removing plant and soil residue from the storage and equipment. Pathogens thrive on organic debris. Cleaning the floor of storage and warehouse with an industrial vacuum cleaner is the best option because sweeping can distribute pathogen spores along with dust. Removing potato debris and other trash from within and around storage facilities from the previous crop. Wind gusts in the early spring or early fall may bring inoculum into the storage or packaging facilities. Burn, chop, compost, freeze, or bury discarded potatoes. If the storage has a dirt floor, it is advisable to remove 1 to 2 inches of soil and replace it with soil from a healthy non-potato growing field. Remove all dust, dirt, and sprout inhibitors from fan blades,” Sastry Jayanty, potato postharvest physiologist, Associate Professor, and Extension Specialist, at San Luis Valley Research Center, Colorado State University, explains.
A range of disinfectants are used to clean the potato handling equipment and storage facilities to create a suitable storage environment before loading a fresh harvest of potatoes into storage. It is a common phytosanitary strategy to lessen disease and pest problems in equipment used for handling and storing potatoes. It’s crucial to put in place regular, hygienic procedures and measures for employees and equipment operators. Depending on the type of storage facility, some infections, like the silver scurf pathogen, can cause ring rot for three to seven years and persist from one season to the next.
You can read the rest of this article in your complimentary e-copy of Issue 4 of Potato Business Digital 2024 magazine, which you can access by clicking here.