To prepare a satisfactory storage environment before the loading of a fresh harvest of potatoes into storages, a variety of disinfectants are used for cleaning the potato storage facilities and potato handling equipment. It is a general phytosanitary measure to reduce pest and disease issues in potato storage and handling equipment. Implementing good routine hygiene measures and practices for workers and machine operators is critical. Some pathogens, such as the silver scurf pathogen, may survive from one season to the next and ring rot from three to seven years, depending on the type of storage facility. Disinfection of storage and handling equipment is a three-step process.
Clean, disinfect potato storages
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A freshly cleaned area is ready for preparing crops for storage.
Potato processing equipment must be cleaned and disinfected properly.
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