Abstract
The chip colour of all six potato varieties investigated deteriorated at all storage temperatures, from 5 to 12.5°C, though faster at the lower temperatures. Although reconditioning often delayed this deterioration, its effect was limited. Varieties responded differently in their reaction to storage temperature and duration of storage (up to 24 weeks), and the highly significant second-order interaction between these three variables means that an unqualified recommendation for the most desirable storage temperature to maintain good chip colour cannot be given.
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