Abstract
Seven named varieties and three numbered selections from the University of Maine potato breeding program were compared for chip color at various conditions and lengths of storage. Although all selections tested were equal to or better than Kennebec in chip color, only Allagash Russet equaled Monona. Storage at 45° F (7.2° C) produced acceptable chip color at all time periods tested. After long term storage at 45° F, reconditioning at 55° F(12.8° C) was ineffective in improving chip color. Following storage at 38° F (3.3° C) acceptable chip color could be produced only by reconditioning at 70° F (21.1° C) for at least two weeks.
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