Michigan State University Extension
Preserving Food Safely - 01600266
10/13/97

STORING POTATOES

 For  successful  storage,  select   high  quality  tubers.

Allow
the  crop to cure at 55 to 65 degrees  Fahrenheit  for

7
 to 10 days.  The storage area  should  be well-ventilated

and
 dark.  Curing  will   be   slower   and  incomplete  at

temperatures
less than 50 degrees Fahrenheit.               

 The  storage area should have temperatures between 35  and

40
 degrees  Fahrenheit  and   moderately   moist   air.  At

temperatures
 around  35  degrees  Fahrenheit,  potatoes may

turn
 sweet.  This  effect  can  be  corrected   by  holding

potatoes
at 70 degrees Fahrenheit  for 1 to  2  weeks before

using
them.                                                 

 If the storage area is not dark, tubers may turn green and

bitter.
 DO NOT CONSUME  SPROUTS, GREEN  SKIN OR GREEN FLESH

OF
POTATOES.                                                

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