Abstract
In this study, we compared conventional storage of Kennebec potatoes in a ventilated room at ambient temperature with storage at controlled temperatures of 10, 7 and (initially) 4°C as regards the evolution of colour, hardness, dry matter, pH, vitamin C and sugar contents and sensory properties. The increase in sugar content in potatoes stored at 4°C was so rapid that within 15 days their reducing sugar content exceeded the permitted limit for sale under the EU Protected Geographical Indication label “Pataca de Galicia”. Sugar content also increased at 10 and 7°C, but after 3 months the increase was not sufficient to exceed the specified limit. The sugar content of conventionally stored potatoes remained approximately constant, but these potatoes became softer, flabbier and more wrinkled due to loss of moisture. Overall, storage at 7°C seemed to be the best of the storage conditions tested.
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