Scientists at the USDA's Agricultural Research Service (ARS) use innovative technology to study the lifecycle of potatoes (including development, production, and postharvest storage), ensuring a high-quality supply year-round for snack food processing facilities, restaurants, and grocery stores.
Potatoes are one of the main crops grown in the U.S., with a production of approximately 22.5 million tons annually. Fall is the primary season for harvesting potatoes, accounting for 90 percent of the total production. Since many locations cannot support year-round potato cultivation, most potatoes intended for processing, such as frozen french fries or instant mashed potatoes, are harvested in the fall and safely stored until needed. Storing and maintaining potatoes at their top nutritional quality while meeting consumer and market demands is essential for the industry.
Yet, potato producers face several critical challenges, including climate- and disease-related challenges during crop production and long-term storage. Maintenance of post-harvest quality is of prime concern to the potato industry because post-harvest crop losses through physiological and disease-related processes routinely reach 10-15 percent. These challenges include factors such as early sprouting, as well as slow wound-healing of potato tubers inadvertently damaged during the operational process.
Munevver Dogramaci, a research plant physiologist and lead scientist of the Potato Research Program at the Edward T. Schafer Agricultural Research Center in Fargo, North Dakota, and Darrin Haagenson research plant physiologist at the Potato Research Worksite in East Grand Forks, Minnesota, collaborate with growers and universities to address these post-harvest physiological challenges, as well as to evaluate advanced potato breeding material for postharvest storage, food quality, and safety characteristics.
"Currently, there is no method that is 100 percent efficient to control the physical deterioration of the potato tubers during storage," said Dogramaci. "Potato tubers are at their peak nutritional quality during harvest, but it is essential to store them under specific conditions to maintain this quality."
A better understanding of physiological processes will help scientists improve post-harvest storage methods, preserving nutritional value, processing quality, and the marketability of potatoes.
For more information:
Maribel Alonso
USDA
Email: [email protected]