Storage structures

1. Introduction
Storage is an important marketing function, which involves holding
and preserving goods from the time they are produced until they are
needed for consumption.The storage of goods, therefore,from the
time of production to the time of consumption,ensures a continuous
flow of goods in the market.
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3. Storage of potato
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4. Storage phases of potato
EQUALIZATION/ DRYING PHASE:
WOUND HEALING / PRE – CONDITIONING PHASE
COOLING PHASE
HOLDING PHASE:
RECONDITIONING PHASE
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5. Storage methods of potato
A.Traditional storage structure
• Pit storage
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6. Heap storage
• 6-30 tones of potatoes can be stored.
• spray Mancozeb (0.3-0.5%) on the
soil/sand in order to reduce rotting.
• Cover the heaped potatoes with straw
material ,about 30cm thickness.
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8. Pit storage
Maintain an average 25.6oC of temperature and 66 percent relative
humidity
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9. • Wooden storage
structure
• Storage in baskets
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10. Improved storage structures
Storage at low temperature:(at 2-4oC and 8-10oC)
1. Store seed potatoes at 2-4oC.
2. Store potatoes for export and processing purposes at 8-10oC
3. Use sprout suppressants like CIPC [isopropyl-N-(Chlorophynyl)
carbamate].
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11. Storage at 10-12oC :
 This storage method is suitable for potatoes for processing and
export.
Recommended practices :
1. Store processing potatoes and ware potatoes at 10-12oC with CIPC
treatment.
2. Use refrigerated containers for export of potatoes when the transit
time of export is more than 10 days.
3. Ship CIPC treated potatoes stored at 10-12oC in non refrigerated
container for exporting to neighbour countries like Sri Lanka and Gulf
countries with transit time less than 3-4 days.
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12. Different treatments of potato storage
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16. Ginger storage
• Ginger crop matures for about 8-9 months.
• It is a major rhizomatous crop grown by almost every farmer of India
• Sowing is done during April-may and harvesting is done during
December and January.
• For green ginger purpose it is harvested 6months after sowing.
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17. Traditional method of rhizome storage
• Insitu-storage
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18. Advantages and disadvantages are:
• Saves the labour.
• Saves the expenditure.
• About 50%crop spoil due to over maturing ,rotting or due to disease
susceptibility.
• Rhizomes starts sprouting in course of time.
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19. •Pit storage:
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20. • Around 25-30% rhizomes rot in the pit itself.
• About 10-15% rhizomes sprout in the pit are rendered useless for
sowing.
This loss is due to
• Pit are kept outside and underground causing the seepage and
infiltration of water to be unmanageable.
• There is no control in the underground spoilage due to activities of
micro-organism.
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Advantages and disadvantages

21. Improved storage structure
• Improved storage structure for ginger was developed by ICAR
research complex.
• It was an indoor structure.
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22. • Structure:
• Ginger altered with dry sand ratio of 2.5:10cm
• The upper and lower layer of sand was kept around 8cm thick.
• Top of chamber was covered by polyethene sheet and sealed from
the edges by putting mare pressure with the help if split bamboo.
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23. Advantage
• It is kept for 5months and was observation that there was no loss in
weight and moisture,no sprouting,no loss due to infestation and
rotting and quality was also maintained.
• Capacity of storage structure was about 4tonnes of rhizomes.
• The unit capacity of the structure was evaluated as 350-400kg/m3 of
space.
• The minimum 30% loss incurred by pit storage was sparred by this
technique.
• The structure might last for 4-5yrs.
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24. Storage of cardamom
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Stored at a moisture content of less
than 10%.
Use of 300 gauge black polythene
lined gunny bags.
Optimum RH is 40% and mould
growth appears at 70%RH.
The temperature should not exceed
>25ºC.
The strong smelling foods as to be
avoided.

26. Storage of pepper
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27. • Hygroscopic in nature.
• Attack of mould leads to loss of aroma, caking and
hydrolytic rancidity.
• Packed and transported in gunny bags.
• Dried pepper is stored in jute bag without any
mould growth.
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28. • Moisture level in pepper is to be in the
range of 10-11%.
• A good dehumidifier eliminates mould
and insect attack.
• Relative humidity is maintained around
50-60%.
• While stacking pepper filled bags in
godowns wooden planks should be
used on the floor as dunnage.
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30. Coffee storage
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31. Storage of dry parchment
• It has to be dried to 12%moisture content.
• Storage area must be kept isolated from strong smelling liquids.
• Parchment coffee/dry cherry is stored in jute bags.
• If relative humidity is >65% will create mould problem.
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32. • Jute bags are extremely porous, exposing the coffee to whatever
elements it is surrounded by.
• A gas barrier liner to jute bags, is sometimes used to preserve the
quality of green coffee.
• Less frequently ,green coffee is stored in vacuum packaging.
• Coffee should not be stored for longer than 12months.
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33. Storage of ground coffee
• Store in air-tight containers.
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34. References
• Handbook on spices-NIIR board.
• Coffee -planting, production and processing-S.K.Mangal.
• Internet.
• Spice crops of India –Arya.
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35. Thank you
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