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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