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Sweet potatoes have specific storage characteristics that must be carefully considered to ensure their quality and longevity.
First, sweet potatoes are highly susceptible to diseases due to their thin, tender skin and high moisture content (65%-75%), along with a high sugar content. This makes them prone to bruising and vulnerable to bacterial infections, leading to common storage issues such as black spot and soft rot.
Second, they are sensitive to both heat and cold. If stored at temperatures above 15°C for extended periods, they tend to sprout, increasing their respiration rate, which accelerates nutrient loss and weakens their natural resistance to disease. On the other hand, if exposed to temperatures below 9°C for too long, they can suffer from physiological freezing injury. The water-soluble pectin in the cells becomes insoluble, causing the tubers to harden when cooked. Freezing also disrupts normal metabolism, reduces disease resistance, and allows low-temperature pathogens to thrive, leading to rapid rotting once temperatures rise again.
Third, sweet potatoes are sensitive to humidity levels. When the air is too dry (below 80% humidity), they begin to lose moisture, resulting in shrinkage and sunken areas, which significantly reduces their ability to resist disease. Conversely, excessive humidity—especially when the cellar is saturated—can cause condensation on the tubers, promoting bacterial growth and eventual rot.
Fourth, they are also prone to damage from carbon dioxide buildup. If the cellar is not ventilated properly after storage, carbon dioxide accumulates, leading to internal gas poisoning, weakened immunity, and increased risk of rot.
To store sweet potatoes effectively, it's essential to maintain a cellar temperature between 10°C and 14°C, with relative humidity kept between 80% and 90%. Proper ventilation is crucial throughout the storage period to prevent spoilage and maintain quality.
The storage process includes several key steps:
1. **Preparing the Cellar**: Before storing, the cellar should be thoroughly cleaned, disinfected, and fumigated using sulfur or formalin to eliminate any existing pathogens.
2. **Timely Harvesting**: Harvesting at the right time is critical. Sweet potatoes should be harvested during the frost-free period, ideally on a sunny day, to avoid damage and reduce the risk of infection.
3. **Selecting and Handling the Tubers**: Only healthy, undamaged, and disease-free sweet potatoes should be selected for storage. Careful handling is necessary to avoid bruising or cutting.
4. **Post-Storage Management**:
- **Initial Phase**: After placing the tubers in the cellar, there is a period of active respiration, where starch converts to sugar. During this time, the temperature rises, and moisture increases, creating ideal conditions for bacterial growth. Ventilation and cooling are essential to keep the temperature below 15°C.
- **Mid-Storage Phase**: As winter sets in, the tubers' metabolic activity slows down. At this stage, the cellar should be sealed to maintain a stable temperature within the safe range of 10°C to 14°C.
- **Final Phase**: As spring approaches and temperatures rise, the tubers become more active again. Regular ventilation, controlled cooling, and proper humidity management are needed to prevent sprouting or rot.
By following these guidelines, sweet potato storage can be optimized, ensuring better preservation and higher quality for longer periods.
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