Humidification of potato storage rooms

The storage of potatoes is divided in two phases, initial and winter storage.
During the initial storage the potato is dried by blowing it with dry air to remove any visible water to prevent possible onset of rotting during storage. During this process small and large damage to the potatoes is subsequently repaired by the formation of new peel, this damage recovery is best carried using fresh air with a high level of humidity.

Humidity for potatoes will also prevent the weight losses due to dehydration, a successful winter storage is carried out with a temperature of 4ºC and a high relative humidity of 99,3%. The right humidification for potatoes will keep the losses at a minimum level, preventing dehydration, rotting, and decomposition of starch.
Humidification for potatoes like any other living organism containing water is fundamentally important.
Potatoes have a balanced humidity content of 99,3% at this percentage no liquid is lost from the potato to the air. Water losses in the potato make it dehydrated and weak, and weak potatoes have poor quality, which is characterized by inferior texture, discoloration and taste.