Sustainable Use of Tuff Storage Facilities for Potato (Solanum tuberosum L.) Tubers in Central Anatolia, Turkey
Küçük Resim Yok
Tarih
2023
Yazarlar
Dergi Başlığı
Dergi ISSN
Cilt Başlığı
Yayıncı
Springer
Erişim Hakkı
info:eu-repo/semantics/closedAccess
Özet
The metabolic processes of potato tubers continue after harvest and therefore interact with their storage environment. Consequently, the quality of tubers and their shelf life can be reduced by the surrounding environment in storage. Markets continue to demand competitively priced and an uninterrupted supply of tubers with an increasing expectation of high quality, using minimum economic input. So, quality storage at a low cost is needed to fulfil this market demand. Many studies on storage design and operation have been conducted to optimise the suitable conditions for potatoes. Half of the potatoes harvested in Turkey are stored in volcanic tuff storage facilities. However, there is limited information available on tuff storage design and operation. Thus, this study aimed to provide detailed information about tuff storage facilities, such as temperature and relative humidity values, used for potato tubers in Central Anatolia in Turkey. Also, the economic aspects of tuff storage facilities were covered in this study. Data collection revealed that naturally refrigerated tuff storage has the ability to store marketable potatoes properly from one harvest to the next without sprout suppressants and technical equipment for moistening and cooling. It has also been recorded that over two thousand volcanic tuff storage facilities in Central Anatolia provide cost advantages on an industrial scale to commercial companies.
Açıklama
Anahtar Kelimeler
Cappadocia tuffs, Potato storage, Sustainable agriculture, SWOT analysis
Kaynak
Potato Research
WoS Q Değeri
Q1
Scopus Q Değeri
Q1
Cilt
66
Sayı
3
