Summary
Routine fry tests of material from the potato breeding programme at the Scottish Crop Research Institute (SCRI) detected clones which gave superior (paler coloured) crisps than the control cultivar Record, after storage at low temperatures (4°C). Thirteen of these clones and nine cultivars were fry tested at intervals after storage at 4°C and 10°C. The ability of these clones to produce an acceptable fry product direct from storage at low temperature and their superiority in this respect over existing cultivars was confirmed. Some clones examined produced an acceptable fry colour even after 30 weeks' storage at 4°C.
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Mackay, G.R., Brown, J. & Torrance, C.J.W. The processing potential of tubers of the cultivated potato,Solanum tuberosum L., after storage at low temperature. 1. Fry colour. Potato Res 33, 211–218 (1990). https://doi.org/10.1007/BF02358448
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DOI: https://doi.org/10.1007/BF02358448