Global: Kentang anu disimpen dina kalembaban 90% tiasa ngirangan beurat 9%, ampir dua kali lipat tibatan anu disimpen dina 95%
Panyawat konci
- 9% weight loss over six months at 90% relative humidity
- 95% humidity cuts that loss almost by half in Idaho data
- 97.6% of the water a tuber loses leaves through its skin
- 1 week after warm harvest brings half of the total shrink
Naha eta perkara
- Pikeun patani
- Check plenum humidity sensors now and aim for 95% or more in the first two weeks after loading, while keeping floors and tubers free of water
- Pikeun padagang
- Plan price and weight clauses for stored lots on the basis of expected shrink, which rises sharply when humidity falls toward 90%
- Pikeun suppliers
- Offer humidity audits with sensor calibration, since a few points of relative humidity change seasonal weight loss by several percent
- Pikeun investor
- Check humidification and control systems when valuing potato storage assets, as they directly drive shrink and saleable weight
Ringkesan 60 detik
Shrink in potato stores is mostly water, and the air humidity around the pile largely sets how much is lost. Idaho researchers found that tubers held at 90% relative humidity for six months could lose 9% of their weight, close to twice the loss at 95%. In their worked example for a 100,000 hundredweight store valued at five dollars per hundredweight, those five points meant 22,000 dollars less revenue. Timing is decisive: in warm-harvested Shepody, about half of all shrink came in the first seven days, and a newer Idaho bulletin models loss as far higher in the first fortnight than later. Almost all water escapes through the skin rather than the lenticels, so skin condition at loading matters a great deal. Store owners, buyers paying by weight and equipment firms selling humidifiers all have a stake. Humidity must stay as vapour, because wet tubers invite rot.
Potatoes lose weight in store mainly by losing water. Water makes up 78–88% of a tuber, according to a University of Idaho Extension bulletin published in December 2024. Of the water that leaves the tuber, 97.6% transpires through the skin. The remaining 2.4% exits through the lenticels, the small pores in the skin.
The humidity of the air around the tubers decides how fast this happens. Over six months of storage, potatoes kept at 90% relative humidity could lose 9% of their weight. That is nearly twice the loss at 95%, according to research by University of Idaho scientists Nathan Oberg, Nora Olsen and Gale Kleinkopf.
The value of five points
The same Idaho researchers put a money figure on the difference. They assumed a store of 100,000 hundredweight with potatoes worth $5.00 per hundredweight. In that example, a store kept at 90% humidity would return $22,000 less than one kept at 95%.
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Idaho recommendations suggest a plenum humidity of at least 90%, and preferably above 95%, for the whole storage season. The plenum is the air duct that feeds air into the pile.
The first week is critical
Much of the loss happens very early. For the variety Shepody lifted under warm conditions, nearly half of total shrinkage occurred within the first week after harvest. The average pulp temperature in that case was 77°F, or 25°C, according to the Idaho research.
The 2024 bulletin reflects this early peak. In its example model, the loss factor is 0.7 for the first two weeks of storage and 0.2 for the rest of the season. Air in the store should be supplied to hold a temperature difference of 0.5°F to 2.0°F through the pile.
University of Maine Cooperative Extension gives 95–100% humidity as optimal during curing. It also warns that 100% humidity with wet floors is very different from 100% humidity with dry floors.
Naha eta perkara
Stored potatoes are sold by weight. Every percentage point of shrink is lost income for the store owner.
Humidifiers, sensors and good airflow are the main tools. They matter most in the first two weeks after loading. Too much free water, however, brings disease risk, so the target is humid air, not wet potatoes.
Photo: Potato storage in Loppi, Finland, 1961 (illustrative). Erkki Voutilainen / Wikimedia Commons, CC ku 4.0
Ringkesan Kentang Global
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sumber
- N. Oberg, N. Olsen, G. Kleinkopf (University of Idaho) — Relative Humidity: A Key to Successful Potato Storage — https://fyi.extension.wisc.edu/energy/files/2016/05/relative-humidity-a-key-to-successful-potato-storage.pdf
- University of Idaho Extension BUL 1081 — Understanding Weight Loss of Potato Tuber in Storage (December 2024) — https://content-hub.uidaho.edu/api/public/content/8e2cc32a9f424178825a14703a9f4495?v=a6a1a037
- University of Maine Cooperative Extension — Basics of Potato Storage Management — https://extension.umaine.edu/potatoes/wp-content/uploads/sites/49/2020/12/Basics-of-Potato-Storage-Management.pdf
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