The storage of ware potatoes in permanent buildings II. The temperature of unventilated stacks of potatoes

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Abstract
1. Under normal English storage conditions, the heat production of mature potatoes drops rapidly from a value of probably about 150 b.th.u./ton/hr. immediately after harvest to about 30–50 b.th.u./ton/hr. Sprouting is accompanied by an increase in the rate of heat production. The initial heat production of immature potatoes may be of the order of 250 b.th.u./ton/hr. 2. As a result of the production of heat, the temperatures in stacks of potatoes will tend to rise to levels above that of the outside air which are just sufficient to cause the convection and conduction necessary to remove the metabolic heat as fast as it is produced. 3. The difference in temperature between the potatoes and the ambient air is a function of the heat production of the potatoes and of the height of the stack, and is practically independent of its other dimensions if these exceed twice the height. Under average conditions during the middle of the storage season, and for heights of storage of from about 6 to 12 ft. it may be taken as a rough practical guide that the average and maximum temperatures of the potatoes will tend to exceed the average temperature of the store air by about 2/3 and 1° F. respectively for every foot of height. 4. Overheating is possible at both the beginning and end of the storage season, when heat production is high and the outside temperatures also possibly high. In general it is safe to store unventilated potatoes to a height of about 6 ft. if they are mature, though if they are harvested with a great deal of earth late storage should not be attempted. If there is no intention of storing late, and the potatoes are fairly clean, storage to aheight of 12 ft. may be permissible. Immature potatoes should not be stored to a height of more than 3 ft.