Sugar and starch content stabilization technology in potato tubers when stored in potato storages with different ventilation types

The aim of research is to study the change in the amount of sugars and starch in potato tubers under storage conditions in herds in the middle of the storage period in a buried potato storage facility, equipped with natural supply and exhaust ventilation (storage type 1) and active (forced) ventilation with artificial cooling (2 type of storage) using stabilization technology. The research results show an increase in these biologically active substances. With different types of storage, an increase in the content of sugars and starch is observed. This process is due to the fact that potato tubers stored in herds in the middle of the storage period begin to "warm up", and moisture appears between them and conditions are created for their germination. This is reflected in an increase in the content of sugars and starch in potato tubers and may cause deterioration in their quality. With the 1st type of storage, it is possible to preserve the amount of sugars (1.7–1.5 %) for the entire period of storage of potato tubers using the stabilization technology. The amount of starch during storage of potato tubers for 0–100 days decreases to 3.5 %. Then there is an increase in sugars to 4.1 % in the period of 90–200 days of storage and starch to 9.2 % in the period of 100–220 days of storage, due to the fact that when stored in herds in the middle of the shelf life, the potato tubers are "heated". With the 2nd type of storage, the period of increase in the amount of sugars and starch in potato tubers in herds in the middle of the storage period falls on the period of 90–190 days of storage. The technology of stabilization in the middle of the storage period of potato tubers in herds pro-vides for a decrease in the storage temperature to 1 °C and the use of an active ventilation mode to dry out potato tubers.