This chapter discusses: the origin of potatoes; where potatoes are grown worldwide; the developing tuber; field conditions that affect tuber development; physiology of the mature tuber; tuber chronological and physiological age; strategies for influencing physiological age; physiology of the tuber in store; tuber respiration and its effect on store climate; tuber dehydration during storage; and optimization of tuber quality.

This chapter aims to provide a strategy on how managers should fill and run their potato stores to ensure that the crop is stored in as good condition as possible. Emphasis is given on what actions store managers can carry out with the equipment they have. Topics discussed include: store hygiene; store preparation for loading; in-field sampling; loading into store; ventilation for drying and wound healing; cooling; inspection of crops in store; energy management; application of sprout suppressants; reconditioning processing crops; warming crops prior to grading or dispatch; and procedures for dispatch.

This chapter covers quality assurance, alternative quality assurance schemes, quality control, the HACCP (Hazard Analysis and Critical Control Point) safe food production system and statutory requirements for the sale of potatoes for the future market.

This chapter describes the use of refrigeration in potato stores, when cool outside air is unavailable. Topics covered include: a comparison between refrigeration and ambient -air cooling; the principles of refrigeration; direct expansion refrigeration systems; coefficient of performance; two-stage water/glycol systems; chilled-water cooling/humidification systems; and sizing a new refrigeration plant.

This chapter focuses on how air is distributed through potato stores to dry and cool the crop and maintain a uniform crop temperature. It specifically describes the procedures that should be followed in designing a ventilation system. Topics covered include: determining the air flow required; causes of backpressure; determining backpressure on fans; bulk storage ventilation systems; airspace ventilation systems for boxes; positive ventilation systems for boxes; box designs and bag containers; and warming of potatoes prior to dispatch.