Strategies include proper soil fertility and water management, crop rotation, sanitation, and the use of resistant varieties. Harvesting and Storage Time of harvest varies according to variety and intended market. Potatoes may be harvested with vines still green and tubers comparatively immature. Most potatoes, however, are harvested at full maturity. Indicators of maturity are tuber size, skin set, and death of the vine.
Mature tubers store better than immature tubers and resist bruising better.
Yellow Finn,' however, is an exception. The market prefers smaller sized tubers of this particular variety. With red-skinned varieties, the small C size demands the highest price. Many restaurants also prefer small potatoes. Potatoes store best at 40 to 50 degrees F, with adequate ventilation and relative humidity at 90 percent.