Senescence sweetening of chip and fry processing potatoes

Authors: Bethke, Paul; Wiberley-Bradford, Amy

Submitted to: Wisconsin Potato and Vegetable Growers Associaiton Conference Proceedings
Publication Type: Research Notes
Publication Acceptance Date: 1/14/2014
Publication Date: 2/4/2014
Citation: Bethke, P.C., Wiberley-Bradford, A.E. 2014. Senescence sweetening of chip and fry processing potatoes. Wisconsin Potato and Vegetable Growers Associaiton Conference Proceedings. p. 1.

Interpretive Summary:

Technical Abstract: Potato storage makes the crop available over an extended time period, but increases financial risk to growers and end users. Senescence sweetening limits storage duration for chip and fry processing potatoes because it results in an unacceptable accumulation of reducing sugars that result in dark-colored fried products. Improved methods to monitor crop status in storage have the potential to reduce the risk associated with senescence sweetening.