Response of the processing quality of potato cultivars to long-term storage conditions

Abstract

Abstract Tuber weight loss, specific gravity changes, and french fry and crisping quality in three processing cultivars (Kaituna, Ilam Hardy, and Tekau) and one fresh market cultivar (Iwa) were studied during storage following storage harvests in 1983, 1984, and 1985. In 1985, ‘Russet Burbank’, the predominant processing potato in the USA, was included in the trial because of strong commercial interest in New Zealand. Each year, potatoes were stored at 6°C and 11°C for 25 weeks. In 1984 and 1985, potatoes stored at 11°C were treated with sprout inhibitor. Without sprout inhibitor at 11°C, ‘Tekau’ and ‘Iwa’ stored the best with less weight loss, and better crisping and french fry quality than the other cultivars. At 6°C, ‘Kaituna’ had a relatively low weight loss but the crisps were darker and the french fries gave a lower score than the other cultivars. ‘Ilam Hardy’ lost most weight at both temperatures but the crisps and french fries produced were light in colour and scored well after 20 weeks of storage. ‘Iwa’ had a low weight loss for potatoes stored at 11°C with sprout inhibitor. ‘Russet Burbank’ stored very well at both temperatures having a low weight loss and producing good crisps and french fries.