Effect of Low Temperature Storage on Sugar Concentrations and Chip Color of Certain Processing Potato Cultivars and Selections

Authors:
  • RCR.H. Coffin
    R.H. Coffin
  • KPK.L. Parkin
    K.L. Parkin
  • BGB. Grodzinski
    B. Grodzinski
  • DSD.W. Stanley
    D.W. Stanley
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Abstract
Two potato cultivars (Kennebec and Simcoe) and one selection (ND 860–2) were stored for 3 months at 4°, 9° and 11°C. ND 860–2 had the lowest sugar content at all storage temperatures, produced the lightest colored chips and was the only sample which gave acceptable colored chips directly from 4°C storage. In another study, three potato cultivars (Norchip, Simcoe and Onaway) and one selection (ND 860–2) were evaluated for sugar content and chip color during growth and harvest, two weeks prior and two weeks after foliar senescence, and stored under various time —‐ temperature regimes and upon reconditioning. ND 860–2 generally had the lowest levels of fructose, glucose and sucrose and Onaway had the highest. Storage at 5°C resulted in increases in the three sugars for all tubers, sucrose showing the most notable increase. ND 860–2 was the only sample to consistently produce acceptable colored chips directly from 5°C.
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