Abstract
Sugar disappearance during reconditioning of cold-stored (1,2 and 6°C) Polish potato varieties and strains was investigated. A high sugar level usually increased the rate of sugar loss during subsequent reconditioning, though there were some exceptions. Comparison of two reconditioning temperatures (20 and 30°C) showed that the higher temperature did not increase the rate of sugar loss and because of higher total losses it is not recommended for practical use.
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