Effect of Dehaulming and Storage Conditions on Postharvest Parameters of Potato

Potatoes are the fourth most important food crop in the world. Two thirds of them are consumed by humans, while the other third is used as animal feed, potato starch, and in the manufacturing of pharmaceuticals, textiles, adhesives, paper products, and other products. Two factorial Complete Randomized Design with two level of treatment combination was applied throughout the experiment. During the experiment, dehaulming and non-dehaulming practice was performed and the potatoes were stored in three different storage conditions (Cold storage, Bamboo basket and Gunny bags). The superiority of rotting was recorded in gunny bags followed by bamboo basket and cold storage. Similarly, maximum sprouting was observed in bamboo baskets with minimum in cold storage. The maximum final weight loss was observed in bamboo basket followed by gunny bag and cold storage. The superiority in greening was observed in gunny bags whereas minimum in cold storage. Non-dehaulmed potatoes showed maximum loss in observed parameters whereas dehaulmed potatoes showed minimum loss. The interaction effect of dehaulming and non-dehaulming with different storage conditions had significant effect in rotting at 20days and in sprouting at 40days whereas was non-significant in final weight loss and greening. Among all the storage conditions used, best result was obtained in cold storage with minimum storage loss. The farmers are suggested to use dehaulmed potatoes with the storage under cold store. As the potato was stored in 10-12 degree Celsius, there was no sweetness in the cold stored potatoes so preferred by the consumers for table purpose. Therefore, it is suggested to conduct similar research in different location using other varieties along with dehaulming practices.