Potato Cultivation

It is known that potato is a very important food source due to its wide usage area and high nutritional value.

Potato grows in temperate or temperate-cool climates. The plant and tuber whose air temperature is below -2 C begin to be damaged. Even if it is above 30 C, the plants start to lose a lot of water. The plant receives the energy required for photosynthesis from the sun's rays. The higher the light intensity, the higher the efficiency. Potatoes can be grown in almost any soil except stony, barren, high groundwater soils. The drought tolerance of the potato plant is low. Therefore, it needs 300-450 mm of precipitation or equivalent irrigation.



Onion Production

The onion plant needs cool air in its early development stage. The temperature should be high for the head binding and growth phase of the head.

The average temperature should be around 12 C in the early development stage, 21 C on average for the head lacing stage, 24-27 C for the head to mature.

The onion plant has the ability to withstand low temperatures such as -8, -10. It grows in humus-rich, sandy soils and clay-sandy soils. Onion cultivation has 3 types of cultivation: with direct seed sowing, with pinch, with seedlings.



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Potato Storage

Potatoes vary in the way they are stored according to the product variety. Seed potatoes are stored differently from other potatoes. Potatoes other than seeds are stored after being subjected to chemical processes to prevent germination. After the potato is harvested, it should be dried and stored as such. After drying, the healing process of potatoes damaged during harvest begins. After this process, the temperature of the potato is lowered by 0.5°C every day. Seed potatoes that are ready for cold storage are stored at 2-4 C. Other potato types are kept between 4-10 C. Before the potatoes are presented to the consumer, the temperature is increased by 10 °C per day in cold storage. The reason for this is to prevent condensation in the potato. When the potatoes were brought to the appropriate temperature, they were now ready to be marketed.



Onion Production

Onions, like potatoes, cannot be stored in cold storage right after they are harvested. First of all, it is necessary to dry the onion and then ripen it. The temperature of the ripened onions is lowered by 0.5 C every day, making them ready for cold storage. Ready-made onions are stored in cold stores between 0 and 2 C. Onions to reach the consumer are not shipped immediately, just like potatoes, they are heated to ambient temperature in a controlled manner to prevent condensation and made ready for the consumer.

Potatoes and onions begin to age as soon as they are harvested. This is because they produce heat through respiration and lose moisture through evaporation. The storage method is used to slow down this process.

A vital point for potato and onion cold storage is ventilation. With the right ventilation and storage in suitable conditions, the products preserve the freshness and efficiency of the first day.

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