Potato seed after a period of storage is usually lost about 30 - 50%.
The cause of such loss is due to physiological activities such as breathing, dehydration, but it is important due to pests, diseases, mold (mainly white mealybugs, cockroaches, ants, canker, dry rot, wet rot) spoil the tubers and sprouts.
Environmental parameters such as temperature, humidity, and CO2 in and out of storage are very important, these factors directly affect the quality of potatoes in the warehouse, once those parameters are controlled. Potato quality will always be maintained in the best state.
Ominicuro is an intelligent storage touchscreen computer that controls all parameters in the cold storage based on the readings from the sensors installed in the storage. Especially Omnicuro can be controlled remotely via Internet connection. (PC, tablet, smart phone)
Advantages:
- Control parameters in cold storage including: temperature, humidity, CO2, thereby limiting post-storage loss.
- Energy saving
- Completely remote control via Internet connection
- High storage efficiency, long storage time (6-12 months)
- Reduce natural mass loss


Process of storing potatoes with environmental control technology:

1.Deload goods into cold storage

- Arrange potatoes into blocks in neat racks, each rack 20-30cm apart to help the best air circulation in the warehouse.

- Gradually lower the temperature. Initially, the temperature in the warehouse is equal to the outdoor temperature (for example 270C), it will drop to 180C, about 6-10 days. This stage makes the potatoes get accustomed to the low heat and drain the skin

2. Heal the wound

- When the potatoes have been in the warehouse with enough quantity, lower the storage temperature every day

- Maintain adequate humidity and CO2 concentration

- This stage makes the potato to heal scratches and make the tuber peel

Note: During this time, must continuously check the goods in the storage to assess the condition of the goods to adjust the temperature and setting time accordingly.

3. Refrigeration and storage

- After finishing the wound healing process to help the tubers heal and firm, lower the storage temperature gradually and maintain the temperature from 20C - 40C during storage.

- Maintain suitable humidity and concentration of CO2

4. Preservation and maintenance

- Maintain the temperature in the warehouse from 20C - 40C throughout the storage period, the humidity index, the CO2 concentration ensures the appropriate threshold.

- At this temperature, the potato sleeps and does not sprout.

5. Out-of-stock process

- Depending on the production season to balance the time to raise the warehouse temperature properly to help the seed potatoes adapt to the environmental conditions, ensuring the germination rate and quality of the seed when put into production.

Raise the warehouse temperature to 10-12oC

- After raising the storage temperature to 10-120C (The appropriate temperature threshold helps the potatoes adapt to the outside environment, not heat shock) proceed to take the goods to the warehouse and turn on the fan to dry the potatoes before delivery.

Note: Potatoes when out of stock need to be stacked on racks or pallets to help ensure ventilation and limit the infection of pathogens.