With the onset of March, the buds of the tubers become active.
To slow down sprouting, it is recommended to lower the storage temperature by 1-3°C. This creates conditions for enforced dormancy, which allows for the delay of sprouting. Thus, tubers can be kept without sprouts until the end of April – early May. If longer storage of potatoes is required, various methods are employed: maintaining a low temperature, treating with chemicals that inhibit sprouting, as well as using various types of irradiation.
The storage temperature of tubers varies depending on their purpose. Seed potatoes are stored similarly to food potatoes; however, to obtain an early harvest, seeds should be stored at a higher temperature. If the tubers have been cooled to slow down sprouting, they must be warmed before planting — kept for about two weeks at a temperature of 12-18°C, preferably in light. This promotes the formation of short, thick sprouts, which helps maintain a high potato yield.
