Sorting & Spotting Storage Rot
Storing potatoes for the winter is only worthwhile if you manage to keep rot at bay. Spotting early signs of rot and sorting your tubers properly will dramatically reduce loss and protect your whole harvest.
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How to Sort Potatoes for Storage
- After Harvest and Curing:
- Lay tubers out and inspect each one carefully.
- Separate into three piles:
- Sound (firm, undamaged): For long-term storage.
- Minor damage: Scrapes or shallow cuts—use these first.
- Rotten or green: Discard immediately; do not compost, as some diseases can survive.
- Signs of Good Storage Potatoes:
- Firm, dry skin with no soft spots.
- No green tint or sprouting.
- Free of bruises, holes, or open wounds.
Recognizing Early Storage Rot
- Soft spots/swelling: The most common first sign; tubers feel slightly mushy.
- Dark or black wet patches: Indicates wet rot, which spreads quickly.
- Foul, rotten smell: Always discard tubers with any odor.
- White or gray mold: May form around eyes or wounds.
- Shriveling: Caused by too-dry conditions.
Preventing Rot
- Store only thoroughly cured and fully dry potatoes.
- Keep storage area cool, dark, and well-ventilated.
- Check stored potatoes every 2–3 weeks, removing any showing signs of spoilage immediately.
- Avoid washing potatoes before storage (moisture promotes rot).
What to Do With Spotty Spuds
- Tubers with shallow surface blemishes (no mold or oozing) can be used first—cut away affected areas.
- Never eat potatoes that are soft, wet, green, or smell musty/bad.
Bonus Tip
- Store in shallow layers or with paper between to help airflow and make inspection easier.