Internal quality of Russet Burbank potatoes following chilling

Russet Burbank potatoes were chilled at 25 F (−3.8 C), 27.5 F (−2.5 C), or 30 F (−1.1 C) for various periods of time and were then held at 45 F (7.2 C) for one or four weeks before testing. Susceptibility to injury was quite variable between the two crops and among tubers of the same lot exposed to the same treatment. The greatest amount of low temperature breakdown occurred in tubers chilled at 27.5 F (−2.5 C) for 10 hours. Flesh color, reducing sugar content, mealiness, and amount of sloughing in tubers that survived chilling were not markedly different from those in control samples although certain trends were observed indicating that the quality of chilled tubers was beginning to deteriorate. Chilling increased yellowness of flesh color in most treatments and darkness in several. Chilled tubers had a reducing sugar content slightly to moderately higher than the controls. They sloughed less than the controls and tended to be less mealy