Potato pathogens may survive on surfaces contacted during storage. Careful cleaning and disinfestations of potato storage and handling equipment can prevent the spread of Bacterial Ring Rot and other diseases. Cleaning and disinfesting surfaces is especially critical for storage of the seed potato crop.
Effective sanitation starts with a thorough cleaning of all surfaces before application of the disinfectant. If not properly cleaned, soil, clay and organic material may render the disinfectant les effective. Most disinfectants require that treated surfaces remain wet for up to ten minutes for full activity. Addition o f a wetting agent to the spray solution may aid in achieving coverage and penetration. The solution should be changed frequently to avoid neutralization. Products containing chlorine-dioxide are in the process of registration, and may be available shortly.
Product list for disinfesting potato storage and handling equipment:
Product |
Product |
Uses and caution
|
(grouped by active ingredient)
|
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Chlorine-based |
|
|
|
Agclor 310 (sodium hypochlorite) |
1 oz per 10 gal water |
Clean equipment surfaces in the normal manner. Prior to use, rinse all surfaces thoroughly with the sanitizing solution, maintaining contact with the sanitizer for at least 2 minutes. |
|
B-K Agway Dairy Bactericide, etc. (Calcium hypochlorite) |
2 cups per 10 gal water |
Use on machinery only. |
|
Other bleach products (5.25% chlorine bleach solutions: Clorox, Pursue) |
1 gal plus 9 gal water |
Caustic. Use on machinery only. |
Copper sulfate |
|
|
|
Copper Sulfate |
2 lb per 10 gal water |
Warehouse floors, bins bulkheads, crates and baskets (corrosive). Wash down surfaces following use before storing potatoes. |
The information herein is supplied with the understanding that no
discrimination is intended and that listing of commercial products, necessary
to this guide, implies no endorsement by the authors or the Extension
Services of
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Categories: Potato, Potato storage, Disinfecting, Potato equipment
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