Controlling sprouting in store
AHDB Potatoes is at the forefront of research looking into new sprout suppression treatments, and looking at other ways of improving application of existing treatments. Here you will find our news, technical, research and video material on sprout control and related issues.
The political and regulatory situation for sprout control products is changing, the latest info can be found in the news section lower down this page
Support for store managers
In January we announced an £800,000 fund for research, events and support for store managers. Here are the key points:
- Events held across the country this winter (find your local event via our events portal)
- Expanded research programme
- Network to work with external industry advisors
- Resources and publications collated in new storage hub
We will shortly be annoucing more storage roadshow dates, which will take place in the summer. In the meantime, please see a video summary of the winter events below
New! Storage Network
We will fund an experienced consultant, armed with the results from the latest AHDB sprout control research, to visit your store. Significant changes in the way potatoes are stored are going to be needed in order to cope with the expected loss of chemical options for use on the 2020 crop, most notably chlorpropham (CIPC), the Storage Network is there to support you.
To book a free consultation, levy payers are advised to call the AHDB Storage Network booking desk on 01406 359419
Latest sprout suppression news
Sprout Suppression series
Still unsure? Call the storage advice line on: 0800 02 82 111
Sprout Suppression Essentials
At harvest, potatoes are usually dormant and sprouting does not occur, even under conditions favourable for growth. The period of dormancy varies considerably by variety and season. After break of dormancy, sprouts grow at a rate primarily determined by temperature. Reducing storage temperature is, therefore, an effective way of controlling sprouting, by first prolonging dormancy and then limiting the rate of growth.
To avoid use of sprout suppressants entirely, storage temperatures need to be consistently below 3°C. However, potatoes held at such cold temperatures will be affected by low-temperature sweetening which can adversely affect taste, texture and colour on roasting/ frying. In potatoes stored for processing, where low temperature storage is not an option (because of poor fry colour), the use of sprout suppressants will be necessary for all but the shortest storage durations.
- Take steps to avoid unnecessary use of sprout suppressants. Plan control strategies taking account of the following:
- Varieties with long dormancy and low-temperature tolerance reduce the need for suppression
- Segregate storage by dormancy – varieties with contrasting dormancy characteristics should be held in separate stores so only crops requiring suppressants are treated
- Requirements can be limited by judicious use of combination treatments but always check market acceptability first
For more information on this please view the Stores Managers Guide