INFLUENCE OF AIR-FLOW RATE ON CHIP POTATO STORAGE MANAGEMENT

Through-the-pile ventilation is a common practice for potatoes stored in bulk. Research was initiated in 1986 to study the influence of vent ilation rate on the temperature, moisture and market quality of bulk s tored chip potatoes. Ventilation rates up to 168 m3 hr-1 t-1 were used . All ventilation rates achieved the required temperature and humidity control. Fan operation time (hours) was not reduced proportional to t he increased ventilation rate. The higher ariflow resulted in proporti onally less time being spent to correct pile temperature differentials . The Atlantic variety potatoes were utilized for potato chip producti on in all three seasons studied. Market quality after storage, measure d by tuber sugar content, chip color and chip defects, was similar for all ventilation rates. For the last two storage seasons studies, the potatoes were marketed from the storage research bins at high levels o f quality following 115 to 142 days of storage. Average weight losses for the airflow rates used were not statistically different. However, potato weight loss uniformity was proportional to increased ventilatio n rates.