Harvested potatoes should be kept out of the heat and sun. Storage and Curing Tubers are sometimes cured at 60 degrees F and 95 percent relative humidity for two weeks to suberize the outer layer of potato skin and thicken the periderm. This reduces infection and water loss. In processing potatoes, venting must be adequate to avoid a CO2 buildup which would increase reducing sugars. The temperature should be slowly reduced from the curing temperature to the storage temperature.
High temperatures lead to breakdown of tubers, sprouting, and water loss.
When heated, these sugars combine with proteins to produce a 'browning reaction' which results in dark-colored fries or chips. Processors may reject loads with reducing sugar content above 2 percent. A natural internal dormancy keeps tubers from sprouting for the first 2 to 3 months of storage. Potatoes should be stored in the dark because light will stimulate solanine formation. Before removing from storage, tubers stored below 50 degrees F should be warmed to 50 to 60 degrees F to prevent bruising during shipping and handling.