There are two important factors in storage management. This suggests that storage cleaning and decontamination procedures should be an integral part of management procedures to minimize silver scurf on potatoes. The first few days in storage when the pile temperatures are usually warm are a crucial time for the potatoes. If storage conditions are not properly controlled, the warm pulp temperatures in combination with increased humidity, can provide a good environment for the silver scurf fungus to spread and infect new areas in the pile. Whether storage managers should reduce pile temperature faster than the recommended rate depends on the market use of the potatoes.
Silver scurf is predominantly a problem on potatoes destined for fresh market.
During this process the relative humidity in the storage must be maintained at 90-95 percent without condensation occurring in the storage or in the pile. Reducing the relative humidity to 85 percent will help reduce the secondary infection but it will also increase shrink loss in the potatoes. If the potatoes stored for processing or in an open market situation, then the rapid cooling may not be an option because of the increased likelihood of sugar build-up in the potatoes. Dirt and debris Eliminate dirt and debris that move with the potatoes before loading potatoes into storage. These materials can carry silver scurf spores.