How to store potatoes and onions after harvest
By the tent3d editorial team · Updated 3 October 2026 · 1 min read
Potatoes and onions keep for months when they are cured first and then stored at the right temperature, humidity and airflow. The building's job is to make that control possible.
Potatoes
- Curing: after harvest, keep potatoes for about two weeks at moderate temperature and high humidity so wounds heal.
- Storage temperature: depends on use. Seed potatoes are kept cold (around 2–4 °C); table potatoes around 4–7 °C; processing potatoes warmer (often 7–10 °C) to avoid sugar build-up.
- Humidity: high (around 90–95 %) to prevent weight loss and shrinkage.
- Darkness: light turns potatoes green.
- Ventilation: air is blown through the pile via ducts to remove heat, CO₂ and moisture.
Onions
- Drying: onions are dried (cured) until the necks are closed and the skins are dry.
- Storage: dry air (around 65–70 % humidity); long-term storage close to 0 °C, or ambient storage with good ventilation for shorter periods.
The store
- Insulation keeps temperatures stable and prevents condensation dripping onto the crop.
- Ventilation: fans, air inlets and ducts sized for the tonnage.
- Pile height: potatoes typically 3–4 m in ventilated bulk stores; onions lower. Use the crop storage calculator.
- Separate rooms for crops that need different conditions.
These are general reference values; agronomists and storage specialists set the conditions for your varieties and markets. See potato and onion storage tents.
Further reading
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