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How to Store and Keep Sweet Potatoes Fresh? A Full Breakdown of the Technical Points

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Sweet potato (Ipomoea batatas) is a traditional product of Shanting District. Since 2000, 3 townships in this district have processed sweet potato jujube for foreign trade companies every year, with an annual processing volume of 1.6 million kg of sweet potato jujube, and have thus developed a set of sweet potato cellar storage and preservation techniques with very good results. The key technical points are introduced as follows: 1. Cellar. Choose a place with relatively high terrain and soil mainly of red loam to build the cellar. The depth of the cellar is preferably about 3 m, and the two storage chambers for sweet potatoes should be no less than 1.8 m in height and no less than 2.5 m in length and width.

Sweet potato (Ipomoea batatas) is a traditional product of Shanting District. Since 2000, 3 townships in this district have processed sweet potato jujube for foreign trade companies every year, with an annual processing volume of 1.6 million kg of sweet potato jujube, and have thus developed a set of sweet potato cellar storage and preservation techniques with very good results. The key technical points are introduced as follows:

1. Cellar. Choose a place with relatively high terrain and soil mainly of red loam to build the cellar. The depth of the cellar is preferably about 3 m. The two storage chambers for sweet potatoes should be no less than 1.8 m in height and no less than 2.5 m in length and width. A cellar of this kind can store about 4,000 kg of fresh sweet potatoes.

2. Preparation. Before the sweet potatoes are put into the cellar, the old cellar chamber should be dug out again, with the standard being that new soil is exposed, and the old soil should be carried out of the cellar. If the inside of the cellar is relatively dry, a few buckets of clean water can be splashed in to keep the cellar moist. Before storing the sweet potatoes, evenly spray the cellar with a 1500-fold dilution of 50% carbendazim wettable powder, or an 800-fold dilution of 50% sulfur suspension concentrate, to achieve the purpose of sterilization and disinfection.

3. Storage. Try as much as possible to select sweet potatoes that are free from infection by pathogens and damage by pests. When carrying them into the cellar, handle them gently and set them down lightly, and be careful not to damage the skin of the sweet potatoes. For about every 150 kg of sweet potatoes stored, evenly spray 1 pass of diluted "sweet potato preservative." Stack the sweet potatoes by size grade to make turning the pile easier. The stacking height of the sweet potatoes should preferably be about 60 cm from the top of the chamber, so as to facilitate respiration and heat dissipation of the sweet potatoes.

Sweet potatoes stored by the above method can be kept fresh for more than 8 months, and the intact rate of the sweet potatoes can reach 96%.

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