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Potatoes may be stored in large quantities for weeks, and even months, if the conditions are right. Suitable storage rooms are cool, frost-free, dry, dark cellars or storage rooms.
The optimum temperature to store potatoes is between four and six degrees centigrade. At temperatures below four degrees centigrade the starch changes its form, and in the event of frost is turned into sugar. The potatoes then have an unpleasantly sweet taste. If the temperature is too high (above eight degrees centigrade) the potatoes tend to form shoots.
- The storage room should be dry yet well ventilated as moisture causes the potatoes to rot. The potatoes should also be protected from light as they form the toxic substance solanine when exposed to light.
- Covering the tubers with paper or sacks reduces any evaporation and prevents them from shrinking and turning green.
- Remove the plastic packaging from potatoes before they are stored.
- As the majority of modern apartments do not have a cool storage room, it makes sense to buy potatoes in small quantities which are soon consumed.
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