The efficiency and effectiveness of potato storage facilities play a pivotal role in preserving the quality and market value of the crop. Managers of these facilities face the critical task of preparing their storage units for the arrival of the new crop.

This involves a systematic approach that integrates cleaning, maintenance, and preparation procedures, backed by cutting-edge technologies.

Sanitation

Cleaning, the initial phase in the preparation process, is fundamental to ensuring a sanitary storage environment. Facility managers must implement thorough cleaning procedures to eliminate residual debris, dust, and pathogens from the storage infrastructure. High-pressure washers and specialized cleaning agents are often employed to sanitize surfaces effectively. This meticulous cleaning process is imperative for preventing the accumulation of contaminants that can compromise the integrity of the stored potatoes. According to a paper published by Colorado State University, “a variety of disinfectants are used for cleaning the potato storage facilities and potato handling equipment to reduce pest and disease issues. Implementing good routine hygiene measures and practices for workers and machine operators is critical. Some pathogens, such as the silver scurf pathogen, may survive from one season to the next and ring rot from 3 to 7 years, depending on the type of storage facility.”

An unclean storage building cannot be sanitized. Since sanitation effectiveness requires direct contact with the pathogens, the researchers recommend the surface should be free of cracks, pits, or crevices that can harbor microorganisms.

“Efficient cleaning starts at the top of equipment and working down. Cleaning the floor of storages and warehouses with an industrial vacuum cleaner is the best option because sweeping can distribute pathogen spores along with dust. If the storage has a dirt floor, it is advisable to remove 1 to 2 inches of soil and replace with soil from healthy non-potato growing field. Remove all dust, dirt, and sprout inhibitors from fan blades,” the paper recommends.

Effective sanitation requires a thorough cleaning of all surfaces before a disinfectant is applied. The efficacy of disinfection may vary according to the surface type, temperature, and water hardness. Rinsing is necessary when using corrosive disinfectants.

You can read the rest of this article in your complimentary e-copy of Issue 4 of Potato Business Digital 2023 magazine, which you can access by clicking here.