Page 1 Page 2 Page 3 Page 4 Page 5 Page 6 Page 7 Page 8 Page 9 Page 10 Page 11 Page 12 Page 13 Page 14 Page 15 Page 16 Page 17 Page 18 Page 19 Page 20 Page 21 Page 22 Page 23 Page 24 Page 25 Page 26 Page 27 Page 28 Page 29 Page 30 Page 31 Page 32S E P T E M B E R / O C T O B E R 2 0 1 6 POTATO GROWER 13 Management at Harvest • Train operators about minimizing drops. • Properly maintain equipment with padded chains. • Adjust equipment to have uni- form flow of potatoes. • Keep drops to a minimum. • Harvest when temperatures are between 50-65 °F. • Avoid harvesting following heavy rains or water-logged areas. • Ensure that harvesting equipment is clean. Storage Management Practices • Heal wounds and prevent accu- mulation of CO2 and condensation in storage. • Clean and sanitize fluming systems and water. • Clean water with effec- tive biocide. Do not recir- culate wash water. • Clean and sanitize all equipment to prevent bacteria from spreading. • Dry washed tubers with forced hot air as quickly as possible to remove the film of water on the tubers. • Ensure that bags and shipping containers are well ventilated. Figure 1. Lenticils expressing from excessive water in field. Figure 2. Thumbnail bruising on tuber. Tips to reduce bruising and bacteria rot