Potatoes may be white or red skinned, as well as yellow fleshed varieties (ie., Yukon Gold), or specialty varieties such as purple fingerling. NC grown potatoes tend to be immature or "new" potatoes, harvested early in summer. At harvest, handle potatoes with care as skins are highly delicate. Injury can result in disease and rot during storage. After digging, allow potatoes to dry to toughen skin before handling. Harvest when soil is dry to lessen risk of injury, disease, abrasion.
Cure for 8 days at 59°F, 95% RH. New potatoes are typically not stored for long periods. Ventilation is important. Package with boxes or plastic bags with vent holes.
Quality Specifications
Potatoes should be firm, clean, skin is smooth with few defects. Shapes are standard for the type and uniform. Size categories, by diameter: A (2.5"), B (1.5"-2.25") and C (less than 1.5"). Smaller sizes (which range from "D" to "H", 1/4"-1/2") are for specific, specialized markets. USDA "Creamer": minimum 3/4" diameter.
Common Quality Issues
Potatoes should have reasonable uniformity in size. USDA states no more than 5% smaller or 10% larger than specified size.
USDA specs re: "Elephant hide"; "damage" - over 10% area of potato, "severe damage" if affecting over 25% of surface.
