Effects of low temperature storage on the quality of different processing cultivars of potato tubers

The quality characteristics of four potato cultivars for chips (Toyoshiro, Hokkaikogane, North Chip and Line P982) during storage at 2 deg C and 6 deg C were examined. Chemical composition and physical properties of potato tubers and the appearance of the chips obtained from the potato tubers were evaluated every 30 days for 180 days. Reducing sugar content and chips appearance as well as sprout growth differed depending on the cultivar and storage temperature. The reducing sugar content increased after the first month of storage in all treatments. Sprout growth was completely inhibited in all of the tubers stored at 2 deg C , while it was delayed in the tubers stored at 6 deg C . Chips obtained from the low temperature resistant cultivars of potato tubers (North Chip and Line P982) stored at 6 deg C for 6 months showed an acceptable color for commercial purposes.