Capoglu, Omer FarukOzden, Mustafa2024-11-072024-11-0720230014-30651871-4528https://doi.org/10.1007/s11540-022-09579-4https://hdl.handle.net/11480/14012The 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.eninfo:eu-repo/semantics/closedAccessCappadocia tuffsPotato storageSustainable agricultureSWOT analysisArticle66387388710.1007/s11540-022-09579-42-s2.0-85136074277Q1WOS:000840274800001Q1