Potatoes have very limited storage life at room temperature. At ambient temperatures of 20-30°C (typical in tropical regions), potato dormancy breaks within 4-8 weeks, severely limiting the marketing and storage window (CIP; Wiltshire & Cobb 1996, Potato Research).
Room temperature storage causes several rapid quality deterioration issues. Sprouting begins quickly, which depletes tuber starch reserves, increases respiration rates, and produces glycoalkaloids that make potatoes bitter and potentially toxic. The warm temperatures also accelerate disease development, with soft rot bacteria (Pectobacterium/Erwinia) capable of causing complete loss of stored lots without proper temperature control (Czajkowski et al. 2011, Plant Pathology).
In contrast, proper cold storage dramatically extends potato life. Table stock potatoes can be stored 4-8 months at 3-6°C, seed potatoes 6-10 months at 2-4°C, and processing potatoes several months at 7-10°C (USDA, FAO, CIP). Temperature management is considered the single most important factor in successful potato storage (USDA Agricultural Marketing Service; Kleinkopf et al. 2003).
For optimal quality and safety, potatoes should be moved to proper cold storage as soon as possible after the initial 10-14 day curing period at 12-18°C.