Abstract
Potatoes capable of reaching low sucrose levels prior to harvest demonstrate superior processing maturity for chipping directly from intermediate temperature storage (11.7C, 53F). Forty-nine of fifty-three potato clones with a harvest sucrose rating (SR= mg sucrose/g tuber) between 1.0 and 2.8 chipped long term from storage (7.0 to 11.0 months). Eleven of twelve clones with an SR greater than 2.8 accumulated reducing sugars at a rapid rate and showed short term storage potential (0.5 to 5.3 months). A correlation coefficient of -0.845 was obtained by comparing the harvest SR value to the log10 of storage life with all clones sampled over two growing and storage seasons. A standard sucrose rating (SR) procedure is described to rapidly detect annual variation in processing potato maturity to aid in determining proper post-harvest storage and utilization practices.
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