Chip potatoes are stored at 50 F. to prevent starch to sugar conversion though some varieties can be stored at slightly lower temperatures. The biggest potential for tuber loss while in storage is storage rot. Most rot organisms are present in the field and only require bruises to enter the tuber. Tubers which have been subject to growth stress are much more susceptible. Rot development in storage is normally very noticeable.
Soft rot is the most common storage rot.
Infected areas are initially cream-colored and later may become brown, producing slimy areas with a foul odor. The organism enters through cuts and bruises. Infected areas will completely fall apart and disintegrate. High storage temperatures and low storage humidity promote its development. It will affect isolated tubers throughout the pile.