The Effect of Storage Temperature on Sugar Accumulation in the Potato Line ND860-2 and Its Progeny Lines

The focus of this article is the effect of storage temperature on sugar accumulation in the potato line ND860-2 and its’ progeny lines. When stores at cold temperatures, potatoes accumulate sugars. Potatoes to be used for potato chips or French fries must be re-conditioned at 55-60 degrees F, which is extra time, energy, money and work for both producers and processors.