How to store potato seeds in winter

Potato tubers are considered cold-resistant vegetables, and they thrive best when stored at temperatures between 0°C and 4°C. However, traditional storage methods such as deep-well kilns or trench storage often come with significant challenges. In deep-well kilns, the fluctuating temperature and humidity levels can cause the seed potatoes to sprout prematurely, leading to nutrient loss and reduced viability. This weakens the quality of the mother block, making it less effective for planting. On the other hand, using a trench method is also problematic because the ambient temperature can be unstable. If the storage ditch is too deep, it becomes vulnerable to heat damage, which can cause the potatoes to sprout or rot. Additionally, in colder conditions, the potatoes may suffer from freezing damage, significantly reducing their value as seeds. To address these issues, using an empty house for winter storage is an ideal solution. The process begins by sorting the potato seeds, removing any diseased or damaged tubers, and placing the healthy ones into nylon bags—each weighing between 20 to 30 pounds. These bags are then stacked inside the unused house, with a height of 1.5 to 2 meters. It's important to keep the stacks away from the walls, maintaining a distance of at least 30 cm to avoid cold damage. To maintain a stable environment, small containers filled with water are placed in the center of the room. When the temperature drops during winter and frost begins to form on the surface of the water, blankets should be used to cover the area and provide extra warmth. A thermometer should be hung in the room so that the temperature can be monitored and adjusted accordingly. During the coldest periods, curtains should be placed on doors and windows to prevent cold air from entering. This method requires minimal investment, is easy to manage, and helps reduce seed loss. It is particularly well-suited for small-scale farmers who need a practical and efficient way to store their potato seeds through the winter months.

Sweetener

D-tagatose is a rare natural monosaccharide, which is the ketose form of galactose and the epimer of fructose. The sweet characteristic is similar to sucrose, and the heat produced is only one third of sucrose, so it is called low calorie sweetener. Tagatose has excellent nutritional characteristics such as low caloric value, zero glycemic index, blood glucose passivation, caries free, prebiotic effect and Antioxidant activity. Tagatose has been approved by FDA as a pharmaceutical excipient for throat moistening tablets, over-the-counter diabetes cough syrup, chewable antibiotic tablets, non steroidal anti-inflammatory drugs and pediatric drugs. FDA Approves tagatose to replace sucrose and other sweeteners in toothpaste, mouthwash and cosmetics.

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