Role of Post-Harvest Management and Value Addition in Preserving Potato Quality and Supporting Sustainable Processing

The potato is known in science, is one of the most consumed crops in the world, second only to wheat and rice. Numerous nutritional advantages, such as carbohydrates, high-quality protein, dietary fiber, critical elements, and micronutrients, are provided by this adaptable crop. There are numerous ways to cook, fry, microwave, or bake the potato. After harvest, potatoes can suffer from a variety of losses, including as pathological, physiological, and insect-related losses. Numerous techniques, such as low temperature storage, regulated increased temperature storage (usually between 10 and 12°C), conventional storage procedures, and sprout suppression, have been developed to reduce these losses. Processing potatoes can lead to the development of a wide range of novel potato-based goods, such as probiotics, chips, French fries, flour, flakes, and starch, as well as bioethanol. The processing business does, however, face several major obstacles, such as the need for year-round availability of high-quality potatoes and the steady supply of raw materials. Potatoes must therefore be stored at the ideal temperature to maintain their quality and guarantee that they satisfy the requirements for premium processed goods.