The effect of previous storage temperatures on the quality of dehydrated potatoes

Summary

Potatoes of several varities were stored at 60°, 50°, 40°, and 32°F. When removed from storage the sugar content of those from the two highest temperatures was low, from 40° it was intermediate, and from 32° excessively high. When these potatoes were dehydrated the highest quality was found in those from 60° and 50° storage where the sugar content was low. In those from 40° storage the quality was mostly good to fair, and from 32° the quality was invariably poor to very poor. These last were sweet, soggy, and badly discolored or scorched due to caramelization of much of the excess sugar.

In conclusion it was shown that under-the conditions of these investigations there was a definite correlation between the quality of dehydrated potatoes and the previous storage temperature of the raw stock. In general, in the early part of the storage season the best quality of dehydrated material was derived from potatoes stored at either 60° or 50° F. Later on, however, sprouting occurred at 60°, being extensive enough in the Maryland-grown potatoes to render them unfit for use. In 50° storage sprouting was barely apparent at the first sampling but after 16 weeks’ storage the quality had in general decreased. In potatoes stored at 40° little change in quality occurred.

It is therefore recommended that a storage temperature of 60° or 50° F. is suitable or even preferable for potato stock to be used within 8 or io weeks. Stock to be held much longer than this should be stored at about 40°.